This is truly a VERY good and EASY fudge recipe for Rocky Road lovers.
Last summer we set out for our annual vacation to the North Carolina Coast and a couple of our friends took us out on their boat from Pine Knoll Shores over to Beaufort for lunch and shopping.  After we ate at a wonderful little market restaurant, We walked the streets shopping and sight seeing and found a fantastic little fudge shop.  It was my first, but not last, experience with Rocky Road Fudge.  My goodness it was delicious, the best fudge I'd ever had, and I wasn't really a big fan of fudge. 
All the fudge I'd ever had before then was too sweet and gritty in texture but this was perfectly flavored, sweetened and smooth.  So I did exactly what I always do when I find something that tastes exceptionally well, I attempt to figure out how to make something just like it.  This fudge is smooth and perfectly sweetened.  It's very close but also much easier than the way it was made in the fudge shop.  I'm sure they have it down to a fantastic science, but I only have so much time so give this a try and see if it's not your favorite from now on!

You will need:
  • 1 - 12oz. package of semi-sweet chocolate chips
  • 1 - 14 oz. can of sweetened condensed milk
  • 1 teaspoon of vanilla extract
  • 2.75 cups of miniature marshmallows
  • 1.5 cups of chopped walnuts (or pecans)
Instructions:
  1. Line a 13x9 inch baking dish with tin foil, spray lightly with spray oil.
  2. Measure out all ingredients first before melting chocolate; it will make it easier to fold in before stiffening begins.
  3. Microwave chocolate chips and sweetened condensed can of milk in a large microwave safe bowl on high for 1 minute; stir to mix together.  Microwave and stir in 10-20 second intervals until mixture is smoothly mixed together.
  4. Stir in vanilla extract and then fold in marshmallow and nuts.
  5. Press whole mixture down into the lined dish.  Refrigerate until stiffened and ready to serve.  (@2hrs)
Serving:
  • Use tin foil to lift entire slab of fudge out of the dish. 
  • Remove any foil from the bottom of fudge slab.
  • Use large knife to cut into pieces
Storage:
  1. Place several pieces divided by wax paper in a zip lock bags (or)
  2. place pieces back into the baking dish and wrap with syran wrap.
  3. Keep refrigerated.