Rocky Road Fudge
Course: Candy, Christmas, DessertServings
110-118
servingsPrep time
20
minutesCooking time
20
minutesTotal time
1
hour45
minutesThis 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.
Ingredients
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
Directions
- Cut 20 large marshmallows into pieces using wet kitchen scissors and freeze for about an hour.
- Chop nuts so they’re ready to go.
- Butter a 9 x 13 inch pan.
- When marshmallows are frozen begin making fudge by putting chocolate chips in a very large bowl. Thinly slice the 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. Start timing when it reaches a full boil. Turn the heat down but keep it boiling. Stir constantly. Boil 9 minutes (UT elevation).
- 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.
Notes
- If you want the fudge to be less firm, boil it for 7 minutes instead of 9.
- I usually do 30 ounces (2 1/2 bags) chocolate chips because it makes it a little more firm, but 2 bags is sufficient.
