Rocky Road Fudge

By EricS52

For the chocolate lover, the fudge fanatic, and the insatiable sweet tooth- here's one that'll keep them all happy!


Read more at http://www.mrfood.com/Candy/Rocky-Road-Fudge-1873/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfoodjustdesserts20131229#5BEkelj8hUEfh4X7.99

Ingredients

• What You'll Need:
• 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
• Read more at http://www.mrfood.com/Candy/Rocky-Road-Fudge-1873/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfoodjustdesserts20131229#5BEkelj8hUEfh4X7.99

Details

Adapted from mrfood.com

Preparation

Step 1

What To Do:
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.
Notes
For a softer fudge, store at room temperature. It's best not to substitute margarine for butter in this recipe.


Read more at http://www.mrfood.com/Candy/Rocky-Road-Fudge-1873/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfoodjustdesserts20131229#5BEkelj8hUEfh4X7.99