Quick Crunchy-Munchy Rocky Road Faux Fudge
Author: Nancy Baggett
Ingredients
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce package semisweet chocolate morsels
  • 2 ounces unsweetened chocolate, chopped
  • 3 to 4 cups mini-marshmallows, as desired
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans, or a mix of nuts
  • 1 cup semisweet chocolate mini-morsels
Instructions
  1. Line an 8-inch square pan with aluminum foil, allowing it to overhang on 2 sides. Place condensed milk in a 2-quart saucepan over medium heat just till hot, stirring. Add chocolate morsels and unsweetened chocolate chunks. Lower heat to very low and warm, stirring, just until chocolate melts.
  2. Remove from heat; stir in marshmallows, vanilla, nuts, and chocolate morsels until evenly incorporated and marshmallows just begin to melt. Immediately turn out into pan. Smooth surface with a lightly greased table knife. With lightly greased hands, press mixture into pan until smooth and compact. Let stand on a wire rack until completely cooled. Refrigerate about an hour before cutting. Lift fudge slab from pan; peel off foil. If desired, trim off and discard uneven edges of slab. Using a sharp knife, cut slab crosswise and lengthwise into 1- by 2-inch pieces (or as desired). Pack airtight with wax paper between layers.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/quick-rocky-road-faux-fudge.html