Rocky Road Fudge

Rocky Road Fudge

Every Christmas I make a batch or two of that reliable old favorite Never Fail Fudge recipe. I can’t imagine how many pounds of this sweet concoction I have given away. It’s so easy and comes out perfect every time. This year I decided to make it a little more interesting, adding mini marshmallows and a mixture of my favorite nut variety to create my version of this popular holiday treat.

Rocky Road Fudge

2 1/2 cups sugar

1/4 cup butter

1- 5 ounce can evaporated milk

1- 7 ounce jar marshmallow fluff

3/4 teaspoon salt

3/4 teaspoon vanilla

1- 12 ounce package semi-sweet chocolate chips

1- 1/2 cups chopped toasted nuts (I used a mixture of pecans, cashews, almonds and pistachios)

2 cups mini marshmallows

Line an 11 x 7  baking dish with aluminum foil, extending foil over the edges of the dish. Lightly butter foil and set aside.

In a medium (3 Quart) heavy bottomed sauce pan, combine sugar, butter, evaporated milk, marshmallow fluff and salt. Stir over low heat until blended.

Bring mixture to a low boil over medium high heat, stirring constantly for 5 minutes.

Remove saucepan from heat, add vanilla and chocolate chips. Stir until smooth. Stir in nuts and mini marshmallows. Quickly pour into prepared dish, spread evenly and cool. When fudge has set, lift out of baking dish and cut into squares.



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