15-Minute Rocky Road Fudge

[kirra]

15-Minute Rocky Road Fudge

Traditional fudge can be unwieldy and unpredictable to make. At a minimum, it needs a cool, dry kitchen and a precise digital thermometer. We reimagined this recipe to make it reliable and simple, using three key ingredients: sweetened condensed milk, unsweetened chocolate, and, surprisingly, baking soda. We found that a little baking soda reacted with the acids in the chocolate, altering the pH and making the fudge firmer and lighter.

16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup mini-marshmallows
1 cup chopped salted peanuts
1/2 cup semisweet chocolate chips

Preparation:

Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

Toss chopped chocolate bits, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

Double Batching:
Line 13- by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.