Rocky Road Fudge
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Rocky Road Fudge
| 1 12 ounce package chocolate chips |
Rocky Road Fudge Directions
- Place 3 1/2 cups mineature marshmellows on a try and freeze for later.
- In a large bowl, cut butter into chocolate chips; set aside.
- In heavy saucepan (3 or 4-quart soze,) bring to a boil the sugar, milk, and 1 1/2 cups marshmallows.
- Boil rapidly for 5 minutes, being sure to stir constanly to prevent scorching.
- Pour over chocolate and butter.
- Stir until it starts to thicken and cool slightly.
- Add nuts, vanilla and finally the frozen marshmallows.
- Pour into buttered dishes (two 9 x 9-inch or one 9 x 13-inch and anothe small dish.)
- Chill
- Cut into squares to serve.
Notes
My favorite version is to use milk-chocolate ships and toasted almods.
To toast whole almonds, place on a cookie sheet and put into a 350° oven for approximately 15 minutes.
