Rocky Road Fudge. Wonderful 50 year old family fudge recipe and fond tradition. Grandma Hatch clipped the recipe for Rocky Road Fudge from a magazine 50 years ago and started a tradition that still continues today. While it's not always the recipe (but the memory of making the recipe with those you love) this recipe is great and may just help you create your own 50 year old tradition.
Yields: 48 pieces
40 large marshmallows, divided (about 10-12 oz bag)*
2 cups chocolate chips (12-oz pkg)
1 cup butter, cut into pieces
4 cups sugar
1 can (12-oz) evaporated milk
2 cups chopped nuts
Butter sides and bottom of a 9x13 pan; set aside. Cut or tear 20 large marshmallows into fourths (see note below), place on a tray or pan and freeze.
In a large bowl, cut the butter into the chocolate chips (cut butter into small pieces and mix with chocolate chips); set aside.
In a large pan combine sugar, evaporated milk and 20 remaining marshmallows. Bring to a full boil; stirring constantly, boil rapidly for 6 minutes.
Pour hot mixture over chocolate and butter. Stir until the mixture starts to thicken. Fold in nuts and frozen marshmallows. Spread fudge into buttered 9x13 pan. Set in cool place until firm.
Recipe is shared by Jennifer Clark of Morgan, Utah. Fifty years ago her mother clipped a Rocky Road Fudge recipe from a magazine - and the tradition began. As a child her family made Rocky Road Fudge for family, friends and neighbors. Fifty years later it’s always included at their extended annual family Christmas party. Jennifer’s immediate family have continued the tradition making Rocky Road fudge for their friends, neighbors, and family and giving it out every Christmas.
Note: may substitute 5-oz mini marshmallows or between 2 ½- 3 cups mini marshmallows. Jennifer prefers to tear the large marshmallows into smaller pieces for a rough “rocky” road appearance.