Here you go, Mindy!! Rocky Road Fudge 2 ½ c. sugar (I like to run it through the blender until it is really fine) ½ c. butter or margarine (I use a blend) 1 (5 oz.) can evaporated milk (2/3 c.) 1 (7 oz.) jar marshmallow crème 1 (12 oz.) bag semisweet chocolate chips (I like to use a mix with the Ghiradelli 60% Cacao) 1 tsp. vanilla 2 cup miniature marshmallows ¾ to 1 c. cashews, depending on how much crunch you like (or other nuts can be substituted) Line a 9” or 9”x13” with nonstick foil, wrapping the foil over the sides so you can lift it out later. Butter the foil. In a 3 qt. saucepan: cook butter, milk, and sugar over medium heat, stirring constantly, until it comes to a low boil. Boil 5 minutes, stirring constantly. Remove from heat. (We don’t keep the house too warm, so if it’s really cold, I just turn the heat down to the lowest setting on the simmer burner. It makes the next step easier) Add in marshmallow crème and chocolate chips and stir until melted and smooth. Add vanilla and nuts. Stir until evenly mixed. Stir in marshmallows (until they start to get melty, but not melt completely) Spread into pan. Allow to cool (30 minutes or so), then refrigerate for 1 hour (until firm). Lift from pan. Remove foil. Cut into squares and enjoy!
Posted on: Thu, 24 Oct 2013 03:37:34 +0000
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