ROCKY ROAD FUDGE
Steps:
- Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
- Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
- Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)
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- Use an 8x8 pan and line it with nonstick foil or parchment paper, leaving about 2 inches on each side for easy lifting after the fudge sets. Set the pan aside.
- In a medium saucepan, combine the sugar with the butter and milk. Place on stove top on medium heat, until it begins to boil, then stir while it gently boils for five minutes. This will give time for the sugar to dissolve completely.
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- Prepare a 9-inch square baking pan by lining it with lightly greased parchment paper or non-stick aluminum foil.
- In a large, microwave-safe bowl place the chocolate chips and sweetened condensed milk. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. If necessary, microwave for additional 15 second intervals.
- If you prefer to cook on the stove-top instead of the microwave, melt the chocolate and milk in the top of a double boiler or in a bowl on top of a saucepan of simmering water.
- Remove from the heat and stir in the vanilla extract, nuts, and pinch of salt. Gently fold in the marshmallows.
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