Rocky Road Fudge

By carvalhohm

Ingredients

• 4 cups sugar
• 1/2 cup (1 stick) butter
• 1 (12 ounces) can evaporated milk
• 2 (12 ounces each) packages semisweet chocolate chips
• 1 (7 1/2 ounces) jar marshmallow creme
• 2 teaspoons vanilla extract
• 2 cups miniature marshmallows
• 2 cups coarsely chopped salted peanuts

Preparation

Step 1

In medium-sized saucepan, combine sugar, butter, and evaporated milk, and cook over medium heat, stirring occasionally until mixture comes to a full boil, (7 to 10 minutes). Boil, stirring constantly, until a candy thermometer reaches 228 degrees F or a small amount of mixture dropped into ice water forms 2-inch soft thread (5 to 6 minutes).

Remove from heat; gradually stir in the chocolate chips until melted. Stir in marshmallow creme until well blended. Stir in vanilla. Stir in marshmallows and peanuts, leaving a marbled effect.

Spread mixture into lightly buttered 9- x 13-inch baking pan. Cover and refrigerate until completely cooled. Cut into 1-inch squares.

Store, covered, in refrigerator.