Fudge always reminds me of my grandma. She always had it around her house during the holidays. I love to make it at Christmas, but don’t always get around to it. I started making it for her birthday in February instead, and it’s become the best valentine’s day treat! This Rocky Road Fudge has rich flavors, a soft marshmallow bite with a nutty crunch. It makes the perfect gift and only takes 10 minutes to prep!

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Rocky Road Fudge

prep time: 10 mins

INGREDIENTS:

1 1/2 cups sugar
1/3 cup butter
1/3 cup evaporated milk (or small can)

1 1/4 cup semi-sweet chocolate chips
8 oz jar Kraft Marshmallow creme
1/2 cup chopped almonds
1/2 teaspoon Nielsen- Massey vanilla extract (or regular vanilla extract if you can’t find this brand)

1 1/2 cups mini marshmallows

DIRECTIONS:

Combine sugar, butter and milk in a large saucepan; bring to full rolling boil, stirring constantly. Continue boiling until you reach 240 F degrees (about 3-5 minutes), stirring constantly. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended.

Prepare a greased 9 x 9-inch baking pan- or line with parchment paper. Dump mini marshmallows into the pan- evenly distribute. Pour fudge on top. Let cool in the refrigerator for a couple hours.

Then when the fudge is mostly firm, just a little bit soft, pull it out of the refrigerator and cut into 1-inch squares. Makes about 1 1/2 pounds. You can also make this in the microwave, but I think it turns much smoother when you make it on the stove.

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