These rocky road fudges could easily be one of the treasures in Grandma’s beautiful metal tins!
2 cups (500 mL) mini marshmallows
2 cups (500 mL) coarsely chopped walnuts
1 cup (250 mL) dried cherries + a few finely chopped for top
2 3/4 (680 mL) semi-sweet dairy free chocolate chips
3/4 cup (180 mL) Belsoy soy cream or coconut cream, the solid part only
sel for sprinkling
Grease an 8-inch square pan. and line it with parchment paper, leaving it sticking out on each side.In a large bowl, place the marshmallows, nuts and dried cherries.
To book.In another medium bowl, place chocolate chips. To book.In a small saucepan, bring the Belsoy cream to a boil and immediately remove from the heat.
See also GRAMMY’S PUNCH BOWL CAKE
Pour over the chocolate and wait 30 seconds before stirring.Mix the mixture with a whisk until the chocolate is well melted and integrated into the cream.
Pour the chocolate mixture over the marshmallow, walnut and cherry mixture and mix well with a spatula until all the ingredients are coated with the chocolate.
Spread the preparation in the mold, pressing the mixture well to the bottom.
Garnish the top with chopped dried cherries and a few pinches of fleur de sel.
Refrigerate 3 hours or put in the freezer for 1 hour 30 minutes before cutting into pieces.
Fudge is dirty but it’s so good !!!!