Monday, December 19, 2011

Rocky Road Fudge

This is my mom's fudge recipe!  I love the nuts and marshmallows in it!  I like it best with milk chocolate chips, but my mom prefers semi-sweet.  It makes a very large batch that can be cut into many pieces.  This is one of the candies that go in our Christmas candy boxes.  When I cut it into individual pieces, I wrap it in saran wrap so it doesn't dry out.  If you're going to serve it right away, you don't need to wrap it.

If you want the fudge to be less firm, boil it for 7 minutes instead of 9.  (I prefer 9!)  I usually do 30 ounces (2 1/2 bags) chocolate chips, to also make it a little more firm, but 2 bags is sufficient. 

40 large marshmallows
2 cups chopped nuts
24 - 30 ounces chocolate chips

2 cubes butter
12 ounce can evaporated milk
4 cups sugar
1 teaspoon vanilla

Cut 20 large marshmallows into pieces and freeze for about an hour.  Butter a 9 x 13 inch pan.  Have nuts ready chopped ready to go.

When marshmallows are frozen begin making fudge by putting chocolate chips in a very large bowl.  Thinly slice the 2 cubes of butter and put in the bowl with the chocolate chips.

In a very large saucepan combine the evaporated milk, sugar and the other 20 marshmallows.  Stir constantly and bring to a full boil.  Boil 9 minutes (UT).  Start timing when it reaches a full boil.  Turn the heat down but keep it boiling.  Stir constantly.

Pour over chocolate chips and butter.  Do NOT scrape the syrup out of the pan!  Stir fudge until it thickens and loses it's gloss, about 1 - 5 minutes.  Add 1 teaspoon vanilla, chopped nuts and frozen marshmallow pieces.  Stir until combined.  Pour into buttered 9 x 13 inch pan.  Let set.  Makes 5 pounds.

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