Rocky Road Fudge recipe

1 (5 ounce) can evaporated milk
1 2/3 cups granulated sugar
1/2 teaspoon salt
2 1/2 cups miniature marshmallows, divided
1 1/2 cups (9 ounces) semisweet chocolate chips
1 cup peanuts, divided
1 teaspoon vanilla extract

Coat an 8-inch square baking dish with nonstick cooking spray.

In a large saucepan, combine evaporated milk, sugar and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly.

Remove from heat and add 2 cups marshmallows, chocolate chips, 3/4 cup peanuts and vanilla extract, stirring until marshmallows and chocolate chips are melted. Pour into baking dish. Top with remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge. Allow to cool until firm, then cut into 1-inch squares. Serve or store in an airtight container until ready to serve.

Makes about 3 dozen 1-inch squares.