Rocky Road Fudge
- 1/2 teaspoon vegetable oil
- 3 1/2 cups mini marshmallows
- 2 cups coarsely chopped walnuts
- 2 cups semisweet chocolate chips
- 1 can (14 fluid ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Be sure an adult is nearby to help.
Line an 8-inch square baking pan with aluminum foil, gently pressing the foil into the corners and letting the foil hang over the sides.
Soak a paper towel with the vegetable oil and use it to rub over the foil.
Set aside 1/2 cup of the mini marshmallows and 1/2 cup of the walnuts.
Melt the chocolate
Put the chocolate chips and condensed milk in a microwavable bowl and microwave on high for 1 minute. Stir with a rubber spatula. If the chips are not melted, return to the microwave 1 or 2 times for 30 seconds each, stirring after each time, just until the chocolate is melted. Do not let the chocolate get too hot.
Mix the ingredients
Using the rubber spatula, gently stir the vanilla extract, 3 cups of the marshmallows and 1 1/2 cups of the walnuts into the chocolate mixture. Using the spatula, scrape the chocolate mixture into the prepared baking pan. Spread it out evenly and smooth the top.
Decorate and chill
Sprinkle the fudge with the reserved marshmallows and walnuts and gently press them into the surface. Cover the pan with plastic wrap and refrigerate until firm, at least 30 minutes.
Lift the foil to remove the fudge from the pan and peel away the foil. Cut the fudge into 16 pieces. Makes 16 squares.
Adapted from Williams-Sonoma Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).