Rocky Road Caramel Fudge

A fun twist on a super simple classic fudge! These salty + sweet treats hit all the notes for me, with very little ingredients required. They’re easily made vegan with the right chocolate chips + marshmallows. And the caramel is insane. Only two ingredients and tastes just like the real deal– I kept the extra to use another time (ice cream, apple dipping, you name it!).

Lastly, the sweetness level can be adjusted to your preference. I used 4 tbsp of maple syrup; if you like things on the much sweeter side, you can use up to 6. Enjoy!

INGREDIENTS:

1.5 cups chocolate chips
1 tsp coconut oil
1 cup almond butter
1/2 tsp vanilla
4-6 tbsp maple or honey*
pinch salt
1 cup mini marshmallows (or 6 large, cut small)
1/2 cup sliced or slivered almonds, roughly chopped

*Room temperature honey or maple syrup is best. Otherwise it could cause the chocolate to seize. Heat up a little bit if needed.

Caramel (optional):
1/2 cup full fat coconut milk
1/4 cup coconut sugar
pinch salt

RECIPE:

Melt chocolate chips + coconut oil over double-boiler (a glass bowl over small pot of simmering water) or in microwave (30 seconds at a time, stir).

While chocolate is melting, make the caramel (if using). Combine the coconut milk, coconut sugar + sea salt in a small pot. Bring to a low simmer and let cook, uncovered for about 10-12 minutes. Stir every couple minutes to prevent burning. Once reduced + slightly thickened, pour into a bowl and add to the fridge to cool/thicken more.

Once chocolate is melted, remove from the heat and let cool a few minutes. Add the almond butter + vanilla extract and stir well.

Slowly add in the maple syrup or honey (at room temp or warmed a bit!) and stir to combine. If the chocolate is too hot and/or the sweetener is too cool, it could cause the mixture to seize.

Line a loaf pan with parchment or wax paper so its hanging over the two longer edges a bit. Add the marshmallows + chopped almonds to the chocolate mixture (saving a few for the top!) and gently stir to combine. Pour into the pan and evenly spread.

Drizzle the caramel on top (I only used about half, but go nuts) and swirl around a bit. Sprinkle the remaining marshmallows + almonds + a little flaky sea salt on top. Let freeze for at least 2 hours. Remove using the parchment “handles” and chop into 10-12 fudge bars. Store in the fridge for a couple weeks or freezer for a month!