Rocky Road Fudge

Have you started your Christmas baking yet?  I hope to get started with ours this upcoming weekend. One treat that we love to make every year is Rocky Road Fudge.  I shared this recipe last year, but it is so good I think it needs to be shared again.

Here are the ingredients you will need. (they are currently on my shopping list)

a bag of chocolate chips
1 cup of butterscotch chips
1 cup crunchy peanut butter
a 10 oz bag of mini marshmallows
1 tablespoon of butter or margarine.

You will need to grease a pan and cover it with plastic wrap. Since the pan is greased the plastic wrap "should" be able to be removed from the pan easily later on.

In a large saucepan on medium heat, melt the chips (both chocolate and butterscotch), peanut butter and margarine. Stir constantly to make sure it does not overheat.  When it is melted remove from the heat and add the marshmallows.  

Spread evenly in the pan.  I remember thinking last year that I either wanted to use more chocolate or add a few less marshmallows.  I love marshmallows and chocolate, so I think I would go with the former. The thickness of the fudge will be determined by the size pan you use.  Place in the fridge for at least 3 hours to set.

Invert the fudge on a cutting board and remove the pan and plastic wrap. If the fudge is too cold to cut, allow it to sit for a couple of minutes especially if you want to give it as a gift.  It can be stored in the fridge for up to 2 weeks.  

Writing this post has made me hungry. I think it is time for lunch!