Traditional Rocky Road Fudge

• 4 c. sugar
• 1/2 c. butter
• 1 (12 oz.) can evaporated milk
• 2 (12 oz.) pkg. semi-sweet real chocolate chips
• 1 (7 oz.) Marshmallow Creme
• 2 tsp. vanilla
• 2 c. miniature marshmallows
• 2 c. coarsely chopped salted peanuts

1. In 4-quart saucepan, combine sugar, butter and evaporated milk.
2. Cook over medium heat, stirring occasionally until mixture comes to a full boil (7 to 10 minutes).
3. Boil, stirring constantly, until candy thermometer reaches 228u0b0 or small amount of mixture dropped into ice water forms a 2-inch soft thread (5 to 6 minutes).
4. Remove from heat, gradually stir in chocolate chips until melted.
5. Stir in marshmallows and peanuts, leaving a marbled effect.
6. Spread in lightly buttered 13 x 9-inch pan.
7. Cover; refrigerate until completely cooled.
8. Cut into 1-inch squares. Store covered in refrigerator.
9. Yields 9 to 10 dozen candies.

sugar, butter, milk, semisweet real chocolate chips, marshmallow creme, vanilla, marshmallows, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407733 (may not work)