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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

ROCKY ROAD FUDGE

This Rocky Road Fudge is one of the best fudge recipes! Watch the video showing you how to make this fudge, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Rocky Road Fudge is a good fudge recipe to make for the holidays and add to holiday treat platters. It also makes a nice fudge for gifting to friends and relatives.



WHAT IS ROCKY ROAD?

Typically, Rocky Road is known as ice cream. It’s a chocolate-flavored ice cream. There are a lot of variations, but the classic Rocky Road ice cream is a combination of chocolate ice cream, nuts and marshmallows. It’s said to have been first created by William Dreyer in 1929 (recognized the Dreyer ice cream name?) His ice cream flavor was a copycat of his friend Joseph Edy’s chocolate candy creation that incorporated marshmallows and walnuts. During the Great Depression, they named their ice cream “Rocky Road” to “give folks something to smile about.”
HOW TO MAKE ROCKY ROAD FUDGE

So here’s the fudge version of Rocky Road ice cream. In a heatproof bowl (glass or metal), combine chopped semisweet chocolate (or chocolate chips) and chopped unsweetened chocolate with a little baking soda and sea salt. Stir in sweetened condensed milk and vanilla. Then you’ll heat this mixture over a pot of simmering water in a pan. You’ll just set the bowl on top of the pan and let it heat up gradually. And stir until melted.

Once the chocolates are melted and everything is combined and smooth, you’ll add in peanuts, marshmallows and chocolate chips. Then the mixture is scraped into a pan. Once chilled in the refrigerator for a couple of hours, it will be ready to cut and serve (or store covered in a plastic container until later). Freezing/Make Ahead instructions are included below.



CAN YOU FREEZE ROCKY ROAD FUDGE?

This fudge freezes well; simply wrap and package the pieces, then place the container in your freezer. Your fudge should la st for several months, so if you are making this ahead for the holidays then it should store just fine in the freezer. When you’re ready for serving your Rocky Road Fudge, take the wrapped pieces from the freezer and leave them at room temperature until defrosted. A layer of moisture may form on the surface of the fudge as it “sweats.” You can dab it with paper towel to get rid of it.



ROCKY ROAD FUDGE


This Rocky Road Fudge recipe is perfect for holiday gifting and treat platters.
Course Dessert
Cuisine American
Keyword rocky road fudge, rocky road fudge recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time: 2 hours
Total Time 20 minutes
Servings 40 pieces
Calories 143 kcal


INGREDIENTS16 ounces semisweet chocolate, chopped finely (or use good quality chocolate chips)
2 ounces unsweetened chocolate, chopped finely
1/2 teaspoon baking soda
1/8 teaspoon salt
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
1 cup mini marshmallows
1 cup roughly chopped peanuts
1/2 cup semisweet chocolate chips

INSTRUCTIONSLine an 8x8-inch baking pan with foil and spray lightly with nonstick spray.
In a medium, heatproof bowl, toss the 1st two chocolates with baking soda and salt. Stir in the sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
Remove the bowl from heat and continue to stir until the chocolate is fully melted and the mixture is smooth. Stir in the marshmallows, peanuts and additional chips. Scrape the fudge into the prepared pan and spread in an even layer with a rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove the fudge from the pan using foil. Peel off the foil and cut into squares.


RECIPE NOTES*If you're preparing this as a Gluten Free recipe, just make sure the brands you use are gluten free-- for chocolate, vanilla extract and marshmallows.
Make ahead/FREEZING instructions: This fudge freezes well; simply wrap and package the pieces, then place the container in your freezer. Your fudge should last for several months. When you're ready to bring your fudge out, take the wrapped pieces from the freezer and leave them at room temperature until defrosted. A layer of moisture may form on the surface of the fudge as it "sweats." You can dab it with paper towel to get rid of it.

Source link from: https://www.recipegirl.com/rocky-road-fudge/

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