I asked my husband a rhetorical question the other day…”Why does fudge have to be so yummy?” Without delay, he responded, “Well, take just about anything and add enough butter and sugar, and it’s sure to taste good”.
It’s sad but true.
I read an interesting article the other day in HEALTH Magazine where Giada de Laurentiis was being interviewed. They grilled (pardon my purposeful pun) the foodie queen about how she maintains a healthy relationship with food when she’s surrounded by the yummy stuff day (I’m paraphrasing, of course). I couldn’t wait to read her responses. She talked about how she’s always been thin and can attribute some of it to genes, but how her motto when it comes to food is, “Eat a little of everything but not a lot of anything.” I thought her answer was so profound and a great example to live by.
I’m passionate about great-tasting food, but, like Giada, I try to eat the less healthy varieties in moderation. I’m not perfect at it-every day’s a new battle-but I embrace it and enjoy the ride.
And speaking of food that’s not good for us…this Rocky Road Fudge is incredible!
What I love about fudge is that you can cut it into bite-sized pieces, place them in mini cupcake liners, and you’ve got instant portion control! So long as you can limit the intake to a few little cups per day. 🙂
This Rocky Road Fudge is everything it should be and more…nutty, marshmallow-ey, and chocolate-y. It’s the perfect blend of amazing textures and flavors…sweet, salty, gooey, and crunchy. Yum!
{ROCKY ROAD FUDGE}
Adapted from Taste of Home
1 Tbsp. butter
2 cups (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 cups salted peanuts (or mixed nuts)
1 pkg. (10 1/2 oz.) miniature marshmallows
Line a 13-in. x 9-in. baking pan with foil and spray the foil with cooking spray. Set aside.
In a large saucepan, combine the chocolate chips, milk and remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from heat; stir in peanuts (I used mixed nuts). Place marshmallows in a large bowl; add chocolate mixture and stir well. Immediately spread into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan. Cut into 1 1/2-in. squares.
Blissful little bites of heaven. If you’re a Rocky Road Brownie lover, this fudge is for you!
There’s nothing wrong with indulging in sweets like this, as long as it’s in moderation. At least, that’s my take on it. Desserts are meant to be enjoyed.I promised a giveaway today and had to put it off for a little bit. But let this tasty recipe represent my sincere apology to you with the promise of the giveaway and another fun surprise soon to come. 🙂 You’re going to love it.
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If you’d like another delicious fudge recipe, don’t miss this Easiest White Chocolate Peppermint Fudge.
I'm not so sure about "anything". There isn't enough sugar or butter in the world that will make lima beans taste good to me. Starvation might work though.