With all the different pumpkin recipes around I figured I’d put a little spin on a classic fudge. If you want to surprise your guests this Thanksgiving, how about serving up my Thanksgiving Rocky Road Fudge that has cranberries and pecans instead of the usual suspects.
So for a little sweet nibble instead of a pecan pie I figured I’d make some fudge. Rocky Road fudge to be exact, but with a twist.
What is Rocky Road Fudge?
It’s a sweet, chocolate dessert treat, a mixture of chocolate chips, sweetened condensed milk, marshmallows and walnuts. My Thanksgiving Rocky Road Fudge uses white chocolate and these pumpkin spiced Nestle morsels as the base.
With some dried cranberries and cherries, chopped pecans and mini marshmallows it comes together in no time using your microwave.
If you can’t find the pumpkin spice morsels just replace them with the same amount of white chocolate.
I love how the swirl of different colored chocolate wraps around the marshmallows, dried cranberries and pecans.
This is a delicious mix of textures and flavors. Rich chocolate here gets switched from chocolate to white chocolate, walnuts get replaced with pecans and for a sweet and tangy flavor weapon I used dried cranberries because ’tis the season!
So bust out the microwave safe bowl and start melting some chocolate, this can be all yours in a few minutes! Enjoy.
This Thanksgiving Rocky Road Fudge recipe first appeared on Kevin Is Cooking November 2015 and has been updated with new photos.
Thanksgiving Rocky Road Fudge
- 12 oz white chocolate chips
- 8 oz pumpkin spice chips optional
- 1 tbsp hot water
- 1/2 cup dried cranberries
- 1/4 cup dried cherries chopped
- 1/2 cup pecans rough chop
- 1 cup mini marshmallows
- Line a 8x8” pan with parchment paper, leaving some excess on 2 sides for easy removal of fudge.
- In a microwave safe glass bowl melt the chocolate and water in 30 second pulses. Remove and stir. Microwave for another 30 seconds. Remove and stir again until melted and smooth. Do this for both the white and pumpkin spice chips, but in separate bowls.
- Add your chopped nuts and dried cranberries to the white chocolate and stir. Next add the marshmallows and stir to mix thoroughly. Quickly add the pumpkin spice chocolate and fold in to create a swirl, being careful not to mix to much.
- Pour and spread the white chocolate mixture evenly into the parchment lined pan. Refrigerate for 1 hour minimum, or until ready to serve. Allow to sit out for 5 minutes prior to cutting. Lift from pan using parchment paper and cut into 16 squares.