"Rockalicious" Rocky Road Fudge Empanadas Topped With Vanilla Ice Cream & Home Made Caramel Sauce

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In my never ending quest to satisfy my sweet tooth, I am always thinking of ways to feed it what it craves. This week was no exception, as an idea formed over the course of the week for a delicious or as we call it for obvious reasons "Rockalicious" dessert. Rockalcious (we just invent words around here too) is exactly how it came out after a few trial runs which we needed to get it tasting as the name entails, we think we've got it down to a science.

You're in store for a very sweet treat, as this combines Rocky Road fudge inside an empanada topped with the most popular flavor of ice cream ever. Then it's really topped off in style with our home made caramel sauce that you'll just love.



Ingredients for making the Rocky Road Fudge:

• 12 ounces of Ghirardelli Milk Chocolate Chips (for making the fudge)
• 14 ounce can of sweetened condensed milk 
• 1 teaspoon of vanilla extract 
• 2 cups of mini marshmallows

Easy steps for making the Rocky Road fudge:

Add chocolate chips to a Double Boiler and after the chips are warm and almost melted, add the sweetened condensed milk (below).

Make sure you stir well to insure they are completely combined (above).

After that process, when they're all melted together remove from the heat and fold in the marshmallows and make sure the marshmallows are evenly coated with the chocolate.

Then grease a 9x13 cake pan and press the mixture into a 2 inch sheet covering the pan.

Finally cool the mixture by either putting it in the fridge for as long as you want or if your ready to get on with the process then a good tip is to put the cookie sheet with mixture in the freezer for 20 minutes. Then your done with the fudge and it should look solidified like the above photo.

Ingredients for caramel sauce:

• 1 can of sweetened condensed milk

Steps for making the caramel sauce (optional):

Put the unopened can of sweetened condensed milk in a large pot and fill with water until the water level is about 2 inches above the can, and bring to a slow boil for 2 hours.

After you've boiled the unopened can of sweetened condensed milk for 2 hours, carefully remove the can from the water with tongs after you've turned off the heat.

Place the can in the refrigerator until it is completely cooled (about 1 1/2-2 hours.)

After the can has cooled, open it and scoop out the caramel into a large bowl.

Add 1/4 teaspoon of salt and 1 teaspoon of vanilla, mix well.

Add water until desired consistency is reached.

Pour the caramel sauce into a clean bottle (I used an empty olive oil bottle), and store in the refrigerator.

Ingredients for making the empanada dessert:

• In a packaged pie crust divide one of the pie crusts in half (serves 2)
• Canola oil 
• Rocky Road Fudge you made in above steps
• Breyers creamy vanilla ice cream or ice cream of your choice (for the topping)
• Caramel sauce (for the topping)

Easy Steps for combining the Rocky Road fudge into an empanada dessert:

After you've divided one packaged pie crust in half, using a rolling pin roll it out evenly on a cutting board until it's about 1cm thick. Then put a liberal amount of your Rocky Road Fudge (I used two 1in x 1in squares and added a small amount more to be safe) on top of the pie crust (above).

 Start folding the pie crust over the fudge (very important not to have to much fudge in there where the pie crust is not thick enough in places to hold it in there because it will leak out when you pan fry it.

 After folding it over, as I mentioned in the above step about the importance of the pie crust shell completing containing the fudge; this is the same with sealing it completely shut like the above pic. I can't emphasise this point enough as I learned the hard way on 2 previous trial runs of making this dessert.

After sealing it like vacuum tight, pan fry (in canola oil) each side on medium heat for about 5 minutes, making sure the dough is not raw in any places. Side note: As you can see it still leaked out a little but nothing significant because I took the time to make sure it wouldn't. That's why it's important to pan fry it and not put it in a fryer because you have to be very gentle when handling it to make sure it doesn't break (nothing too hard to accomplish though). When done, it should be browned evenly like below pic.

Before the vanilla ice cream and caramel sauce makes it perfect!

Finally add 2 scoops of your creamy vanilla ice cream and drizzle your very very awesomely sweet caramel sauce on top and you've got a dessert fit for a king or a queen for that matter.

As I mentioned earlier, when I was thinking about what to make for this post, I knew I wanted to do a dessert but I didn't know what that would be. I simply had to think about something I've really enjoyed eating during my life, and the first thing that came to mind oddly enough was empanadas. Why? I've just always enjoyed the fusion of beef with a pie crust like shell and what better thing to do than put something sweet inside. The sweet possibilities are endless. 

I'm certainly thankful that I had that inspiration because this is a dessert worth any future cravings of that out of control sweet tooth. I can't say enough about how the Rocky Road fudge complimented the crispy nature of the pie crust shell empanada. Not only that but the ooey gooey and chewiness of the chocolate marshmallow fudge with the flakey pie crust was almost like eating a warm and very chewy chocolate chip cookie but better. Add the creamy vanilla ice cream on top with the very sweet and smooth caramel sauce soaking into the empanada and giving even more flavor to the fudge and this becomes a dessert that deserves to made again and again. In other words, this ooey gooey dessert is very highly recommended to anybody with a sweet tooth to satisfy.