Rocky Road Fudge
- 2 cups light brown sugar, firmly packed
- ½ cup + 2 tablespoons light cream
- 3 tablespoons unsweetened dark cocoa powder
- 3 tablespoons corn syrup
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 1 teaspoon crème de menthe
- 1 cup mini marshmallows
- ½ cup walnuts, toasted and chopped
- ½ cup pistachios, toasted and chopped
- Line an 8-inch square pan with foil, allowing a portion to extend over the rims of pan. Generously brush foil with melted butter. Set pan aside.
- Brush the sides of a 3-quart pot with butter. Combine light brown sugar, light cream, cocoa powder, corn syrup and salt into buttered pot. Place over medium heat and cook until it comes to a boil, stirring constantly. Attach a candy thermometer onto the side of pot. Decrease heat to medium-low and continue boiling candy at a steady rate until it reads 236°F on the thermometer or soft-ball stage. This should be after about 10 minutes of cooking time.
- Remove pot from heat and add vanilla and crème de menthe without stirring. Allow to cool to 110°F without stirring. This should take about 1 hour and 25 minutes or so. Remove thermometer and use a wooden spoon to beat fudge vigorously until it starts to thicken. Stir in marshmallows, walnuts and pistachios. Continue beating with wooden spoon until fudge begins to lose its gloss, about 7 to 10 minutes.
- Transfer fudge into prepared pan and spread evenly. Score fudge with a knife while still warm. Allow fudge to cool completely to room temperature. Cut into squares along the scored lines before serving.
- Arrange candy on a serving plate and drizzle with chocolate sauce or melted caramel. You may replace marshmallows and nuts with your own choice of add-ons like dried mixed fruit or berries.
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