Best 8 Rocky Mountain Fudge Puddles Recipes

NANA'S ROCKY ROAD FUDGE

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.

FUDGE PUDDLES

Steps:

• In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

ROCKY ROAD FUDGE

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

FUDGE PUDDLES

Steps:

• Preheat oven to 325.
• Sift together flour, baking soda and salt. Set aside.
• Cream butter, peanut butter white sugar and brown sugars until fluffy.
• Mix in egg and 1/2 tsp vanilla.
• Stir in flour mixture into creamed mixture.
• Shape dough into 48 balls, 1 inch each.
• Place each ball in one compartment of a mini muffin tin.
• Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
• Cool in pan for 5 minutes.
• Then carefully remove to wire racks.
• Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

ROCKY MOUNTAIN FUDGE-PUDDLES

Steps:

• 1. Prepare your ingredients: Roast Nuts and chopped them slightly or in half. Set aside and have them ready. Measure your chocolate and have it ready. Put marshmellow cream in fridge until your ready for it.
• 2. Prepare your pan: In a 5 3/4 X 3 X 2 inch pan line it with tin foil. Butter the tin foil. Set Aside. *Note you will need to have these items prepared because when the fudge it done you have to mix, pour, & layer the fudge within 1 minute so the fudge does not harden. So you will have to move quickly.
• 3. In a 1 Qt. Pan Put Sugar, Milk and Butter and heat on 3 on the dial or medium. Stir constantly until the mixture begins to boil. When it boils quit stirring and let the mixture boil without stirring between 12-15 minutes until it gets to the softball stage. It will ball when dipped into cold ice water with a spoon and touched.
• 4. Quickly take out the marshmellow cream from the fridge. Now QUICKLY add: Almond, Vanilla, & Chocolate and remove from heat and stir until chocolate is melted and smooth. Add nuts and fold.
• 5. Pour half of the mixture into the pan.
• 6. Layer with Marshmellow Cream.
• 7. Put the top layer of fudge on.
• 8. Put into the fridge/freezer until it is warm to the touch. If it gets cold on the top and the bottom is still hot put the pan in a cool bath to cool the bottom of the pan off. *Note: You don't want to cut the fudge when it is to hot or to cold because the marshmellow cream will be to runny and if the fudge is to cold it will be to hard and break into little pieces when sliced.
• 9. Turn the pan up side down and take it off and the foil.
• 10. Cut into 1 X 1 inch squares. Immediately put on a tray and serve. Dip the pieces of fudge in the puddles of snow. Enjoy your ooey gooey Rocky Mountain Fudge.

FUDGE PUDDLES

Steps:

• Pastry Shells:.
• In a mixing bowl, cream butter, peanut butter and sugars.
• Add eggs and 1 teaspoon vanilla.
• Stir together the flour, baking soda and salt, adding this to the creamed mixture.
• Mix well.
• Chill for 1 hour.
• Preheat oven to 325°F.
• Lightly grease mini-muffin pans.
• Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
• Bake for 14 to 16 minutes or until lightly browned.
• Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
• Cool in pans for 5 minutes, then carefully remove to wire racks.
• Filling:.
• Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
• Using a small pitcher or pastry bag, fill each shell with filling.
• Store in an airtight container in a cool place. Makes 8 dozen cookies.

EASY ROCKY ROAD FUDGE

Steps:

• In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.

THE BEST ROCKY ROAD FUDGE

Steps:

• Line a 13 x 9 inch pan with foil, butter.
• In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallow creme and chocolate chips until smooth.
• Stir in walnuts and vanilla.
• Stir in marshmallows, do not melt.
• Quickly spread in pan, cool completely, refrigerate until firm.
• Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.