QUICK AND EASY ROCKY ROAD FUDGE
Steps:
- Coat the bottom and sides of an 8-by-8-inch pan with unsalted butter and then line it with foil, allowing the ends to overlap the rim of the pan. Coat the bottom and sides of the foil with more butter. Add the sugar and evaporated milk to a heavy-bottomed 1 1/2-quart saucepan set over medium heat. Stir constantly with a wooden spoon until the sugar dissolves and the mixture begins to simmer. Allow the mixture to come to a slow boil and cook it for 5 minutes, stirring constantly. Remember to scrape the sides and bottom of the pan so the mixture doesn't burn. Remove the pan from the heat and stir in the unsweetened chocolate, stirring until it melts. Stir in the marshmallows and nuts and continue to stir until the fudge begins to cool and thicken. Stir in the chocolate chips and pour and scrape the mixture into the prepared pan. Allow the fudge to sit at room temperature until firm. Turn the fudge out onto a cutting board and use a long, sharp knife dipped in hot water and wiped dry to cut it into squares. The fudge can be stored in an airtight container at room temperature for several weeks.
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