Rocky Road Supreme Fudge

EVERYBODY PROBABLY HAS A RECIPE FOR FUDGE THAT THEY LIKE... THIS IS MINE...

From the kitchen of:  The Borens

INGREDIENTS:

• 3 C miniature marshmallows - place on cookie sheet and freeze for about one hour

• 1 C soft butter

• 12 oz. milk chocolate chips

• 1 tsp. vanilla

• 4 C sugar

• 20 large marshmallows (For the record, I just weighed 20 Kroger shmallows.  It's 115 grams -- in case you only have small shmallows on hand)

• 1 1/2 C evaporated milk

• 2 C chopped nuts - if you do that sort of thing

INSTRUCTIONS:

1. Cut butter into chocolate chips and add vanilla. Set aside.

2. In a tall heavy cooking pan, bring sugar, milk, and the 20 large marshmallows to a boil - cook up to (223°F). (My original recipe says, boil rapidly for 5 min., stirring constantly.)

3. Pour marshmallow mixture onto the chocolate/butter mixture.

4. Stir until mix starts to combine thoroughly and thicken - let it cool down a little before you add the frozen marshmallows.

5. Add nuts. . (My mom likes to appease us sans nuts people by putting nuts on top of one half after they've been poured)

6. Finally add the frozen marshmallows.

7. Pour into buttered 9X13 pan and refrigerate until set (or get out a bunch of spoons and start the fudge party!)

8. When serving... make sure the edges are always even - this is usually a job performed by the chef. Watch out, because other people will try to do it for you.

MAKES: A full 9X13 pan which will be half gone in a day or so.