Rocky Road Fudge
Servings 36 pieces
Ingredients
- 3 cups dark chocolate chips or semi-sweet
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1 cup roasted almonds roughly chopped
- 1/2 cup chocolate chips for topping, optional
Instructions
- Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving overhang on sides for easy removal. Set aside.
- In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until fully melted and smooth, about 3-5 minutes. Remove from heat.
- Stir in vanilla extract and salt. Let the chocolate mixture cool for 3-4 minutes — you want it warm but not hot enough to melt the marshmallows completely.
- Fold in mini marshmallows and chopped almonds, stirring gently until evenly distributed throughout the chocolate.
- Pour mixture into prepared pan and spread evenly. Press additional chocolate chips and a few marshmallows on top if desired.
- Refrigerate for at least 2 hours or until completely firm. Use parchment overhang to lift fudge out of pan, then cut into squares.
Notes
Let the chocolate mixture cool slightly before adding marshmallows — if it is too hot they will melt entirely. For cleaner cuts, chill the knife in ice water and wipe between cuts. Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.