The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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Popular in Food

Bumpy Road Fudge

3.5 by 13 people
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  • Yields: 64 pieces
  • Prep: 30 mins
  • Cool: 1 hr
  • Cook: 10 mins

Bumpy Road Fudge



  1. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
  2. Butter the sides of a 3-quart heavy saucepan. In the saucepan, combine sugar, cream, cocoa powder, corn syrup, and salt. Cook and stir over medium heat until mixture is boiling. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft-ball stage (about 10 minutes). (Adjust heat as necessary to maintain a steady boil.)
  3. Remove saucepan from heat. Add vanilla but do not stir. Cool, without stirring, to 110 degrees F (1 to 1 1/4 hours). Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon just until candy starts to thicken. Add marshmallows and pecans. Continue beating just until fudge starts to lose its gloss (6 to 8 minutes total).
  4. Immediately spread fudge evenly in the prepared pan. Score fudge into squares while warm. Let fudge cool to room temperature. When fudge is firm, use the edges of the foil to lift fudge from pan. Cut into squares.

From the Test Kitchen

Layer fudge between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week.



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