Rocky Road Fudge
2 cups granulated sugar
3/4 cup evaporated milk
2 ounces baking chocolate, unsweetened
1 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup miniature marshmallows
1/2 cup chopped walnuts or pecans, optional
Line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter
the foil; sprinkle marshmallows over the bottom of the pan then put in the
freezer while making fudge.
Lightly butter the interior of a 2-quart saucepan; add sugar, milk, chocolate,
and corn syrup. Cook over medium high heat until the mixture begins to boil.
Continue boiling gently, stirring frequently, until the mixture reaches the soft
ball stage (see below) or registers about 234° to 238°.
Remove saucepan from heat; add butter and vanilla without stirring. Let cool for
about 30 minutes, then beat with a wooden spoon until the fudge just begins to
thicken. Add chopped nuts and beat for a few more minutes, until it begins to
lose its gloss but is still pourable. Pour over marshmallows; score into squares
when set but still warm. When fudge is firm, remove from pan using foil to lift
it. Cut into squares and store tightly covered. Makes about 1 1/2 pounds.
To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water,
spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the
candy to form a ball. Gently pick the formed ball up (if it will not form a
ball, it is not done) - the soft ball will flatten slightly when removed from