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Rocky Road Fudge Recipe

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This recipe for Rocky Road Fudge is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-10.5 oz bags mini marshmallows, frozen
4 cups sugar
12 oz evaporated milk
20 large marshmallows
1 cup unsalted butter, cut into 8 slices each
1/4 teaspoon salt
12 oz dark chocolate chips (semi-sweet is fine)
1 1/2 teaspoons vanilla
1 lb pecans, toasted
Directions:
Directions:
Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.
After marshmallows have frozen, begin fudge.
Toast pecans in a 350 degree oven for 10 minutes; set aside.
Butter and line a 13x9 casserole dish. In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows. Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.
After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter. Stir mixture until chocolate and butter has melted, then add in the toasted pecans. Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover. Pour mini marshmallows over chocolate, pressing marshmallows with your hands.
Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows. Allow to set overnight in the refrigerator. Using parchment paper, remove entire block of fudge from dish and cut into pieces.

 

 

 

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