Rocky Road Fudge
Author: Kitchens
  • 16 ounces chocolate chips
  • 2 Tablespoons butter
  • 1 can sweetened condensed milk
  • 1 Cup lightly salted peanuts
  • 1 Cup mini-marshmallows
  • 1 can maraschino cherries, drained and cut in half
  1. Line a 13x9 inch pan with foil, letting ends extend 2 inches above narrow sides of pan. Melt chips in medium-sized saucepan over low heat, stirring often. Remove from heat. Stir in butter until melted, then milk until blended. stir in peanuts, marshmallow, and cherries. Spread into prepared pan. Refrigerate 8 hours until firm enough to cut. Lift foil by ends onto cutting board. Cut fudge into 1 inch squares. Store in waxed paper between layers in airtight container.
Recipe by Recipes at