Traditional Rocky Road Fudge

• 4 c. sugar
• 1/2 c. butter
• 1 (12 oz.) can evaporated milk
• 2 (12 oz.) pkg. semi-sweet chocolate chips
• 1 (7 oz.) jar marshmallow cream
• 2 tsp. vanilla
• 2 c. mini marshmallows
• 2 c. coarsely chopped nuts

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

sugar, butter, milk, semisweet chocolate chips, marshmallow cream, vanilla, marshmallows, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461460 (may not work)