Rocky Road Fudge
4 cups sugar
1 1/2 cups evaporated milk (NOT sweetened condensed milk)
20 large marshmallows
12 oz pkg. semisweet chocolate chips
1 cup butter
1-2 cups chopped walnuts
1 teaspoon vanilla extract
Freeze your mini marshmallows for about 3 hours before making your fudge. Do this only with your mini marshmallows and not the larger ones that are coming up.
Combine the sugar, milk and larger marshmallows in a large saucepan and bring to boil over medium high heat. You want to allow the mixture to boil for about 5-6 minutes stirring the whole time so it doesn't burn on the bottom. You may see some little brown bits come up in your mix, but no worries. Ignore those.
Remove the mixture from the heat and stir in your chocolate chips and butter and vanilla. Set aside for about 10 minutes and then fold in your nuts if using. I love walnuts but macadamia nuts are good too! Any kind of nuts will do or you can leave them out.
Allow your fudge to sit for about 10 more minutes and then stir in your frozen marshmallows. Then pour into a greased 9 x 13 pan and refrigerate until completely set. Cut in squares and treat yourself to a piece of heavenly Rocky Road Fudge!
NOTE: I store my fudge in the refrigerator, but you can just keep in a dry cool place if you prefer.
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