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Mr. Bittner's Rocky Road Fudge Recipe

Mr. Bittner's Rocky Road Fudge Recipe | GlutenFreeHomemade.com

Updated May 11, 2018

Mr. Bittner's Rocky Road Fudge recipe is so irresistible, why wait to make and enjoy it only once a year?

We make it early in the holiday season, usually America's Thanksgiving Holiday weekend, to have on hand for gift giving.

Then, we make up another batch for St. Valentine's Day, because there's something about chocolate that is so romantic.

However, you don't need an excuse to make Mr. Bittner's Rocky Road Fudge recipe, because it is the best homemade candy ever!

Mr. Bittner's Rocky Road Fudge recipe makes plenty to share and for gift giving.

  • Wrap bite-sized pieces of fudge in decorative cellophane and tie the ends with coordinating ribbon.
  • Place individual fudge candies in bonbon cups and artfully arrange in a decorative tin.
  • Cut a one pound slap, wrap in it in plastic wrap and put it in a decorative box, or cover it with special occasion wrapping paper and finish the gift off with bows or ribbon.

The Story behind Mr. Bittner's Rocky Road Fudge Recipe

"Mr. Bittner came into our lives when my father was making the long commute from our home in Hillsboro, Oregon to the Cascade Corporation in Gresham, Oregon.  Dad sought a person to share driving while reducing the wear and tear on our vehicles.

Mr. Bittner was well on in years and having difficulty driving, so eventually Dad was the one doing all the driving with Mr. Bittner chipping in for gas.  Dad knew they had reached this point when Mr. Bittner could no longer keep the car in his own lane and fell asleep at the wheel on several occasions.

After many years of sharing the ride to work, Mr. Bittner was forced to retire due to failing eye sight at 70.  We kept track of Mr. Bittner for many years after he retired until his death in 1980.  He was very happy to know that we had mastered his fudge recipe and had made it part of our holiday tradition.  It has virtually remained unchanged except for changes in available products.

I have often made Mr. Bittner's Rocky Road Fudge recipe and taken it to my place of employment during the holiday season.  One year when I brought it in, a new employee let me know in a very firm voice that he hated chocolate and would not be eating any.  The fudge sat covered and untouched on the file cabinet when we all went to lunch, except for the new guy.

Upon our return, the plate was empty.  I assumed that the men from the shop had raided the office.  They were known for their attraction to sweets.  But then, we saw the new guy slumped over his desk, groaning; he was obviously very sick.  Have you guessed?  Mister "I-hate-chocolate" had consumed all 5 pounds of Mr. Bittner's Rocky Road Fudge!

You are warned!

Mr. Bittner's Rocky Road Fudge may cause over consumption and addictive behaviors.

I would like to request this recipe not be used for any commercial purpose or published in any book or magazine with the intent for profit.  This recipe should be freely distributed as Mr. Bittner did his fudge with the title of 'Mr. Bittner's Rock Road Fudge'."

--D. R. Fitzgerald



NOTE:

This recipe was submitted by D.R. Fitzgerald, because he wished to freely share it with the world.

I make no money from the links on this recipe webpage; they exist solely for your benefit, so you can get all the information you need to make this recipe to best meet your dietary needs.

--Cat McMahon


The Original Mr. Bittner's Rocky Road Fudge Recipe

"Boil for 15 minutes stirring constantly:  4 1/2 cups sugar, 1 1/2 cubes margarine, 1 can 13 oz. evaporated milk.  Pour this mixture over 1 giant 8 oz. milk chocolate bar, 1 12 oz. chocolate chips, 1 14 oz. marshmallow cream.  When slightly cooled 2 tsp. vanilla, 2 cups chopped nuts.  When cool 1 large 16 oz. mini marshmallows.  Pour in buttered pans.  Makes 5 pounds."

--Mr. Bittner






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Mr. Bittner's Rocky Road Fudge recipe


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Mr. Bittner's Rocky Road Fudge recipe


Fantastic! Creamy! Chocolaty! Five star Mr. Bittner's Rocky Road Fudge Recipe is sinfully scrumptious!

Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 5 pounds

Ingredients:
- 4 1/2 cups granulated white sugar
- 3/4 cup butter (or margarine)
- 12 ounce can evaporated milk
- 1 pound milk chocolate candy bars
- 12 ounces gluten-free semi-sweet chocolate chips
- 14 ounces marshmallow crème (or 1 large jar or 2 small jars marshmallow crème or homemade Marshmallow Crème)
- 2 teaspoons gluten-free vanilla extract
- 2 cups chopped nuts
- 12 to 16 ounce package miniature marshmallows (or homemade Mini Marshmallows)

Instructions:
1. Butter bottom and sides of a baker's half sheet, or line bottom and sides with waxed paper, leaving ends hanging over the edges so fudge can be easily removed.
2. In a large heat-proof bowl or pot, add chocolate bars, chocolate chips and marshmallow crème, and then set aside.
3. In a stainless steel Dutch oven, combine sugar, butter and evaporated milk.
4. Stirring constantly, bring to a boil and continue to boil 10 minutes.
5. Pour hot milk mixture over the chocolate bars, chocolate chips and marshmallow crème in large bowl.
6. Carefully stir to fully mix ingredients.
7. Let fudge cool for a few minutes, stirring occasionally.
8. When fudge somewhat sets up, but is still quite warm, stir in vanilla extract and nuts.
9. Let fudge cool enough to stir in mini marshmallows without much melting; fudge should be the consistency of very thick batter.
10. Immediately pour fudge into the prepared pan and spread evenly.
11. Refrigerate for several hours or overnight before serving.
12. To serve Mr. Bittner's Rocky Road Fudge recipe, cut into 1 inch squares using a chef's knife.

Tags:
Gluten-free, Egg-free, Soy-free, Vegetarian




Variations

Mr. Bittner's Rocky Road Fudge--Dark Chocolate

  1. Omit milk chocolate candy bar.
  2. Add 1 pound dark chocolate candy bar.
  3. Prepare and cook as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 1125 ml granulated white sugar
  • 180 ml butter (or margarine)
  • 340 grams can evaporated milk
  • 454 grams milk chocolate candy bars
  • 340 grams gluten-free semi-sweet chocolate chips
  • 396 grams marshmallow crème (or 1 large jar or 2 small jars marshmallow crème or homemade Marshmallow Crème)
  • 10 ml gluten-free vanilla extract
  • 500 ml chopped nuts
  • 340 to 454 grams package miniature marshmallows (or homemade Mini Marshmallows)

Instructions

  1. Butter bottom and sides of a baker's half sheet, or line bottom and sides with waxed paper, leaving ends hanging over the edges so fudge can be easily removed.
  2. In a large heat-proof bowl or pot, add chocolate bars, chocolate chips and marshmallow crème, and then set aside.
  3. In a stainless steel Dutch oven, combine sugar, butter and evaporated milk.
  4. Stirring constantly, bring to a boil and continue to boil 10 minutes.
  5. Pour hot milk mixture over the chocolate bars, chocolate chips and marshmallow crème in large bowl.
  6. Carefully stir to fully mix ingredients.
  7. Let fudge cool for a few minutes, stirring occasionally.
  8. When fudge somewhat sets up, but is still quite warm, stir in vanilla extract and nuts.
  9. Let fudge cool enough to stir in mini marshmallows without much melting; fudge should the consistency of very thick batter.
  10. Immediately pour fudge into the prepared pan and spread evenly.
  11. Refrigerate for several hours or overnight before serving.
  12. To serve Mr. Bittner's Rocky Road Fudge recipe, cut into 1 inch squares using a chef's knife.






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