This is as simple as it gets. Fudge with marshmallows and peanuts. Easy fudge.
I do really like the super fancy, time intensive fudge. But I’m not really partial to it. ;)
A while back, Anna at Cookie Madness went Rocky Road Mad. hehe She posted a number of Rocky Road Candy/Fudge recipes. This one is pretty tried and true and simple, and tastes great. I modified the recipe Anna posted just slightly as it called for seven cups of mini marshmallows and that just really seemed like a lot to me, so I only added about four cups.
Rocky Road Fudge, by Katrina, Baking and Boys!, adapted from Eagle Brand Sweetened Condensed Milk
12 ounce package chocolate chips (I used Hershey’s Special Dark chips)
1 can sweetened condensed milk (I used the Borden’s Eagle Brand fat free one)
2 tablespoons unsalted butter
4 cups mini marshmallows
2 cups dry roasted peanuts
Line a 9x13 inch baking pan with foil, enough to overhang on the edges. Spray lightly with cooking spray (or use non-stick foil).
In a large saucepan, combine the chocolate chips, butter and condensed milk over medium heat until it is melted and smooth. Remove from heat and stir in the peanuts and marshmallows. Spread evenly into prepared pan. Refrigerate for a couple hours. Remove the fudge by lifting it with the foil edges. Pull the foil off the fudge and set it on a cutting board. Slice into desired sized pieces.
This stuff is good chilled, at room temperature and/or frozen/thawed. It literally only takes minutes to make and you could add any mix-ins, nuts, candy, dried fruit, etc. The original recipe can be found at Eagle Brand.