Rocky Road Fudge
(Thank you Ellis Tuttle and Kent Larsen!!!)
We made this to share with neighbors.....and ended up consuming almost all of it ourselves.....
Two quick helpful notes: 1. Make sure you freeze some marshmallows beforehand. 2. Be sure to line the pan with parchment paper.
2 1/2 cups small marshmallows
20 oz. Ghirardelli milk chocolate chips
12 oz. pkg. Nestle semi-sweet chocolate chips
1 cup butter, in chunks
4 cups sugar
1 can evaporated milk
2 tsp. vanilla
1 1/2 cups small marshmallows, frozen
Chopped nuts (walnuts, peanuts, or almonds -- We chose lightly salted almonds)
Freeze 1 1/2 cups marshmallows in ziploc bag.
Mix all chocolate and butter chunks in large bowl, set aside.
In saucepan, mix sugar, evaporated milk, and 2 1/2 cups marshmallows. Bring to a boil and boil 6-7 minutes--stirring constantly. Pour over chocolate/butter mixture.
Beat by hand until chocolate melts, mixture is smooth, and gloss is gone.
Stir in vanilla, frozen marshmallows, and nuts.
Pour into 9x13 pan or two 8x8 pans. Cover and refrigerate to set.