Grandma's Rocky Road
Fudge
2-2/3 cups (16 ounces) semisweet
chocolate chips
2 Tablespoons butter or margarine
1 can (14 ounces) sweetened condensed milk
1 cup chopped walnuts or peanuts
1 cup miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and cut in half
Line a 13x9-inch baking pan with foil, letting ends extend 2 inches
above narrow sides of the pan. Lightly grease the foil. Melt the
chips in a medium-sized saucepan over low heat, stirring often.
Remove from heat. Stir in butter until melted, then add the
condensed milk until blended Stir in the peanuts, marshmallows and
cherries. Spread in prepared pan. Refrigerate about 8 hours until
firm enough to cut. Lift foil by ends onto cutting board. Cut fudge
in 1-inch squares. Store with waxed paper between layers in an
airtight container. Will keep for up to 3 weeks. Makes about 48
squares.
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