Rocky Road Fudge
1/2 cup butter
2 1/2 cups sugar
5 oz. evaporated milk (one small can)
12 oz. semi-sweet chocolate chips
2 cups miniature marshmallows (about half a bag)
7 oz. marshmallow cream (may substitute 2 cups mini-marshmallows)
1 cup walnuts, chopped
1 tsp. vanilla extract
Line a 9x9 inch pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan and set aside. Chop walnuts and set aside. Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium high), stirring constantly with a wooden spoon. Continue to boil for 7 full minutes; or if using a candy thermometer, continue boiling until the boiling temperature reaches 235° but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).
Pour hot mixture over chocolate chips, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolate is melted. Add walnuts and mix again.
Immediately before casting add the mini marshmallows, fold in 2-3 times (edges of marshmallows will start to melt), then cast into prepared pan. Not all of the mini marshmallows will be covered with the fudge mix. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.