Monday, December 2, 2013

Easy Rocky Road Fudge

This is a gem of a recipe.  I found it in the December 2006 issue of Good Housekeeping.  I've made it almost every year since for Christmas.  My husband likes it because it's not as rich as some fudge recipes can be, and I like it because it uses simple ingredients and still tastes delicious.  It's so pretty looking that it makes a great gift for friends or neighbors. 

EASY ROCKY ROAD FUDGE

1 pkg. (12 oz. or 2 cups) semi-sweet chocolate chips
1 cup butterscotch chips*
1 cup crunchy peanut butter
1 Tbsp. butter
1 pkg. (10 oz) miniature marshmallows

Line an 8x8 or 9x9 pan (for thicker fudge - like pictured above) or a 9x13 pan (for thinner fudge) with aluminum foil, with edges extending over the sides a bit.  In a large saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.  Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly.  Remove from heat and stir in marshmallows.  Pour into lined pan and spread evenly.  Refrigerate until firm, at least 3 hours.

Pull fudge out of the pan by the foil edges and let sit 10 minutes before removing foil and cutting fudge.  Store in an airtight container in the refrigerator.

*If you do not have butterscotch chips, you can substitute with more semi-sweet or even milk chocolate chips.

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