The next few days I will be sharing some quick and easy gifts from the kitchen. I know there are you procrastinators that are still shopping or you may have a person who you just haven’t found the right gift for. These will all be great last minute gifts or a great addition to your holiday menu.
Last year I tried out a recipe for Rocky Road Fudge from one of my good blogging friends, Leigh Anne over at Your Home Based Mom. The recipe came from her mom. The recipe was a holiday specialty that her mom has been making for 40 years. You know a recipe with that good of a track record has to be fabulous and IT WAS!
This fudge is easy and delicious. This recipe requires no candy thermometer. This is now a Christmas must for me to make each year. Below is my adaption of Leigh Anne’s recipe. You can make it with or without the nuts. If I leave to nuts out, I just add more marshmallows. I bought some mini muffin liners from the grocery store to put squares of fudge in and placed them in a cute box along with the recipe I will share with you tomorrow.
Rocky Road Fudge
- 4 cups miniature marshmallows
- 4 C sugar
- 1 1/2 C evaporated milk
- 20 large marshmallows
- 12 oz pkg. semi sweet chocolate chips
- 1 cup butter
- 1-2 cups chopped walnuts, optional
- 1 tsp vanilla
- Place miniature marshmallows on a cookie sheet and freeze. You want to give them a couple of hours in the freezer. This will prevent them from melting in the fudge.
- In a large pot, combine the sugar, milk and the 20 large marshmallows. Bring to a boil and boil for 6 minutes, stirring constantly. (Don’t be alarmed by the brown bits that will appear while cooking the mixture.)
- Remove from heat and mix in the chocolate chips and butter. Stir until thick then add the walnuts.
- Let it sit a little longer to thicken more and mix in the vanilla and frozen marshmallows. Pour into greased 9 x 13 pan and allow to set.