Easy Rocky Road Fudge - The Cinnamon Jar

Equipment

1 20cm x 20cm (8" x 8") square tin

Ingredients

1 can (14oz/397g) condensed milk
400 grams (14oz) milk chocolate, roughly chopped
30 grams (1oz) butter salted or unsalted
1 teaspoon vanilla extract
110 grams (4oz) marshmallows cut up large marshmallows or mini marshmallows
110 grams (4oz) shortbread fingers, roughly chopped like Walker's
110 grams (4oz) chocolate-covered honeycomb (balls or chunks) *see blogpost for alternatives in a few countries

Instructions

Line a 20cm x 20cm (8" x 8") square tin with baking paper, leaving a little overlap to help lift the rocky road out once it’s set.
Add the condensed milk, chocolate pieces, butter and vanilla extract to a large saucepan.
1 can (14oz/397g) condensed milk, 400 grams (14oz) milk chocolate, roughly chopped, 30 grams (1oz) butter, 1 teaspoon vanilla extract
Over medium-low heat, melt the butter and chocolate into the condensed milk, stirring constantly. Be careful not to overheat or boil the chocolate. Once everything is melted and smooth, remove the pan from the heat.
Important: Let the chocolate mixture cool (but not setting) for about 5-10 minutes, stirring occasionally.
To check if it’s cool enough, drop in a piece of marshmallow - if it doesn't melt, the mixture is ready.
Add the marshmallows, shortbread chunks and chocolate-covered honeycomb to the chocolate mixture. Stir until everything is evenly coated and spread throughout.
110 grams (4oz) marshmallows, 110 grams (4oz) shortbread fingers, roughly chopped, 110 grams (4oz) chocolate-covered honeycomb (balls or chunks)
Transfer the mixture to the tin, spreading it into the sides and corners and level the top. Keep it 'rocky' rather than smooth.
Optional: Decorate the top with extra marshmallows and honeycomb if you like.
Cover the tin with plastic wrap and chill in the fridge for at least 2 hours, or until fully set.
Once set, lift the block out of the tin and onto a cutting board. Slice into squares with a large, sharp knife.
Tip: For neater slices, dip the knife into boiling water, dry it, and then slice.

Notes

Top Tips

Don't overheat the chocolate: When melting the chocolate, avoid overheating or boiling it, as this can result in a grainy texture and a dull appearance.

To prevent this, consider removing the pan from the heat once most of the chocolate has melted.

Then, continue stirring or beating, and the remaining chocolate will melt from the residual heat.

Chop the honeycomb: If you're using big chunks or bars of chocolate-covered honeycomb, be sure to chop it a little smaller before adding it to the mix.

If you're using balls, they can go straight in.

Slicing large marshmallows: Kitchen scissors work wonders to slice them into smaller bits. Keep them a bit chunky - about the size of 2-3 mini marshmallows together.

Here’s the trick: After slicing, toss them lightly in some icing sugar to stop them from sticking together (once those moist insides are exposed, they’ll stick like nobody's business!).

Don't add too many cookie crumbs: When you add the cookies, try not to throw in too many fine crumbs with the chunks. It keeps the chocolate fudge part smooth and not grainy.

Cool the mixture: Make sure the chocolate mixture is cool enough (but not setting) before adding the add-ins. If it’s too hot, your marshmallows will melt - we don't want that!

Nutrition