Rocky Road Fudge

• 3 c sugar
• 3/4 c butter
• 2/3 c (5 1/3 oz can) evaporated milk
• 1 (12 oz) pkg milk chocolate morsels
• 1 (7 oz) jar Kraft marshmallow cream
• 1 c pecans or walnuts, chopped
• 1 tsp vanilla
• 1 to 1 1/2 c mini marshmallows
• extra nuts, chopped

1. Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly.
2. Boil for 5 minutes over medium heat.
3. Really watch this, it scorches easy.
4. After the 5 minutes of boiling, remove from heat and add chocolate morsels, stir until blended. Add marshmallow cream nuts and vanilla, stir vigorously until all is mixed well.
5. Pour mixture out onto a large surface, (I use a heavy big glass tray that has been buttered).
6. Spread out fudge and add some of the mini marshmallows and some of the extra nuts in the middle of the fudge.
7. Now fold both sided into the middle with a wide pastry knife.
8. Spread out again and add more marshmallows and nuts as desired, being sure to continue folding the fudge.
9. When desired mixture is reached, smooth out fudge and allow to cool. Cut into squares, or into loafs for gifts.
10. You can garnish top of fudge with pecan halves, or sugar seasonal decoration (Wilton Products).

sugar, butter, milk, milk chocolate, marshmallow cream, pecans, vanilla, marshmallows, extra nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=48290 (may not work)