Rocky Road Fudge
WHAT YOU NEED
- Nonstick baking spray
- 2 – cups sugar
- 6 – tablespoons salted butter
- 4 1/2 – cups marshmallows, divided
- 1 1/4 – cups Cacique® Crema Mexicana
- 1 – teaspoon Mexican vanilla extract
- 3 - cups milk chocolate or semisweet chocolate chips (or combination of both)
- 1 1/2 – cups whole almonds, divided
- 1 – cup dried cherries
HOW TO MAKE IT
- Line a 9x13 inch baking dish with parchment paper. Then spray generously with baking spray. Set to the side.
- Spray a sauce pan with nonstick spray, and place over a medium-low flame. Add in sugar, butter, 3 ½ cups marshmallows, and Cacique Crema Mexicana. Stir until marshmallows are melted. This will take about 6 to 7 minutes.
- Raise the flame to medium high and bring to a boil. Boil mixture for 4 minutes. Remove mixture from flame and add in vanilla extract and chocolate chips. Mix until all chocolate is melted and the mixture is smooth. Mix in 1 1/4 cup almonds and dried cherries to the chocolate mixture until fully combined.
- Reserve about 10 marshmallows for the top of the fudge, and then pour the remaining marshmallows into the bottom of the sprayed baking dish. Add chocolate/almond/cherry mixture on top of the marshmallows and spread the evenly in the pan to reach the edges. Decorate the top with marshmallows and remaining 1/4 cup almonds.
- Allow the fudge to cool at room temperature for 5 hours or overnight. Carefully remove fudge from pan by pulling it up and out from the sides of the parchment paper onto a flat surface. Cut into desired size.
