Ingredients:
4 c. sugar
1/2 c. (1 stick) butter
1 can (12 oz.) evaporated milk
2 pkgs. (12 oz. each) semisweet chocolate chips
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla extract
2 c. miniature marshmallows
2 c. coarsely chopped salted peanuts
Directions:
In a medium-sized saucepan, combine sugar, butter and evaporated milk. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7-10 minutes). Boil, stirring constantly, until a candy thermometer reaches 228 degrees or a small amount of mixture dropped into ice water forms a 2 inch soft thread (5-6 minutes).
Remove from the 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 a lightly buttered 9x13 baking pan. Cover and refrigerate until completely cooled. Cut into 1 inch squares.
Store, covered, in refrigerator.
Note~For softer fudge, store at room temperature. It is better not to substitute margarine for butter in this recipe.
http://www.mrfood.com/Candy/Rocky-Road-Fudge-1873
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