Rocky Road Fudge

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  • 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


  1. Coat an 8-inch square baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Pour into the baking dish.
  5. Top with remaining 1/2 cup marshmallows and 1/4 cup peanuts, gently pushing them into the fudge.
  6. Allow to cool until firm, then cut into 1-inch squares.
  7. Serve or store in an airtight container until ready to serve.

Yield: about 3 dozen 1-inch squares