Rocky road fudge
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | (2 2/3 c) Chocolate chips |
| 2 | tablespoons | Butter |
| 1 | can | Sweetened condensed milk |
| 1 | cup | Lightly salted peanuts |
| 1 | cup | Mini-marshmallows |
| 1 | can | Marachino cherries,drained and cut in half |
Directions
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.