Rocky Road Fudge

I love the combination of peanuts and chocolate. The fluffy marshmallows make this an even better treat. This recipe doesn't require a candy thermometer, so this is the perfect recipe for you to make if you don't own one. I made this fudge to give away for some Christmas gifts, and I was surprised at how quickly it came together. It's very rich and creamy with an occasional piece of crunch or fluff.

Ingredients:
16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
2 ounces unsweetened chocolate, chopped finely
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 Tablespoon vanilla extract
1 cup mini marshmallows
1 cup roughly chopped peanuts
1/2 cup semisweet chocolate chips

Directions:
Line an 8x8-inch baking pan with foil and spray lightly with nonstick spray.

In a medium, heatproof bowl, toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with a rubber spatula until chocolate is almost fully melted and a few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in marshmallows, peanuts and additional chips. Scrape fudge into prepared pan and spread in an even layer with the rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.

Yield: 30 to 40 pieces of fudge

Source: Recipe Girl