Rocky Road Fudge {Sweets and Treats #4}

I love fudge. Why can you only really have and/or make fudge around Christmas? I mean I know I could make it year round, but who does that? Maybe I'll start a new trend. Anyway, this is now one of my favorite fudges. I love chocolate, marshmallows, and nuts, so of course I liked this. It looks fun, and it tastes great. It makes a ton, so if you don't want a ton, just half the recipe. I'm also thinking that you could buy Hershey's® (or any other brand for that fact) milk chocolate chips and use them instead of the bars. I happen to have two big bags of mini Hershey's® bars in my pantry for smores, so I didn't test out that theory, but I don't know why you couldn't!

Rocky Road Fudge
from The Girl Who Ate Everything

Ingredients:
20 ounces Hershey's® milk chocolate bars, broken into pieces
1(12 ounce) package semi-sweet chocolate chips
1 cup (2 sticks) salted butter, cut into pieces
4 cups sugar
1 (12 ounce) can evaporated milk
2 1/2 cups mini marshmallows
4 cups frozen mini marshmallows
2 teaspoons vanilla extract
2 cups walnuts or pecans, chopped ( I used walnuts.)


Directions:

Place four cups of mini marshmallows into the freezer until frozen.

In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes.

Remove from heat and immediately pour over the chocolate/butter mixture. With a large spoon, stir the mixture until the chocolate is melted and loses its shine. As it starts to cool it will lose its shine. Mine never really lost its shine, but I got tired of stirring, so I'm sure you'll be ok. Stir in the vanilla. Add the frozen marshmallows and walnuts/pecans. Spread into a large buttered cookie sheet (for a full batch I used two 9x13 baking dishes for smaller pieces and one 9x13 for thick larger pieces).

Cool completely. I put mine in the refrigerator to speed up the process. Cut into pieces and serve. Store in an airtight plastic container. Makes about 60-70 pieces.