Every family has a Christmas food tradition, whether it be sweets and treats or savory appetizers.
Becky Low shares some delicious fudge from the Clark family.
Rocky Road Fudge
40 large marshmallows, divided
2 cups chocolate chips (12-oz pkg)
1 cup butter, cut into pieces
4 cups sugar
1 can (12-oz) evaporated milk
2 cups chopped nuts
Butter sides and bottom of a 9×13 pan; set aside. Cut or tear 20 large marshmallows into fourths, place on a tray or pan and freeze. (Note: may substitute 5-oz mini marshmallows. Jennifer prefers to tear the large marshmallows into smaller pieces for a rough “rocky road appearance).
In a large bowl, cut the butter into the chocolate chips (cut butter into small pieces and mix with chocolate chips); set aside.
In a large pan combine sugar, evaporated milk and 20 remaining marshmallows. Bring to a boil; stirring constantly, boil rapidly for 6 minutes.
Pour hot mixture over chocolate and butter. Stir until the mixture starts to thicken. Add nuts and frozen marshmallows. Spread fudge into buttered 9×13 pan. Set in cool place until firm.
Notes:
This recipe is a part of Holiday Food Memories. It’s not so much the recipe as the people you make the recipe with. Makes 48 pieces
Recipe is shared by Jennifer Clark of Morgan, Utah. Fifty years ago her mother clipped a Rocky Road Fudge recipe from a magazine – and the tradition began. As a child her family made Rocky Road Fudge for family, friends and neighbors. Fifty years later it’s always at their extended annual family Christmas party. Jennifer’s immediate family have continued the tradition making Rocky Road fudge for their friends, neighbors, and family – giving it out every year.
Bonus Recipe: Figgy Pudding (Steam Pudding)
1 cup flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 – 2 teaspoons nutmeg
1 teaspoon cloves
1 cup butter
2 cups sugar
4 eggs
2 cups carrots, grated
2 cups apples, grated
2 cups raisins, currents, or chopped figs
4 cups soft breadcrumbs
Stir together flour, baking powder, soda, salt, cinnamon, nutmeg and cloves; set aside.
Generously butter 7-wide mouth pint jars, a bundt pan or steam pudding pan; set aside.
Place trivet or rack in a large stock pot (pan should be large enough to hold jars or steam pudding pan). Jar rings work well as a trivet; I like to use a canning kettle or steam canner. Fill stock pot with 1-2 inches water; heat water while preparing pudding.
Beat together butter and sugar; add eggs and beat until creamy. Stir in carrots, apples, and raisins or figs and mix well; stir in bread crumbs; stir in flour mixture. Spoon into buttered jars or pan (fill approximately 3/4 full). Place a tight fitting lid on each jar or wrap tops tightly with foil, crimping foil under rim of jar to prevent water seeping into pudding and making it soggy. If a bundt pan is used seal or plug up the top of the center vent to prevent steam from entering the pan.
Bring water in stock pot to a boil, reduce heat to simmer (water should remain gently boiling or simmering throughout the steaming process – adjust heat accordingly); place filled jars in stock pot, cover pan and steam pudding 3 hours. Periodically check water level in pan, adding additional ‘boiling’ water as needed to prevent pan from boiling dry.
Unmold pudding and store pudding in refrigerator for about 1 week, or freeze for later use. Pudding may be served hot or cold and is delicious served with Caramelized Sugar Pudding Sauce.
Caramelized Sugar Pudding Sauce:
Place 1/4 cup white sugar in heavy saucepan over medium heat. Stir sugar constantly until it melts and turns a golden brown color – the darker the color the stronger the flavor – if sugar is too dark it will have a burnt taste. Remove caramelized sugar from heat and gradually add 1 can (12 oz) evaporated milk – stirring constantly. Sugar will immediately harden and create steam; be careful not to get burned by the steam. Return pan to heat and stirring constantly reheat milk – melting sugar from sides and bottom of pan. Add 2 tablespoons brown sugar and dash salt. Mix 1 tablespoon cornstarch into 1/2 cup milk or cream; stir into sauce mixture. Stirring constantly, cook sauce until thickened. Stir in 1/2 teaspoon vanilla. Sauce may be served hot or cold.
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