Rocky Road Fudge
Ingredients:
- 11 to 12-ounce semisweet chocolate chips
- 11-ounces butterscotch chips
- 16-ounces mini marshmallows
- ½ cup creamy peanut butter
At home:
Put the chips and peanut butter into a microwaveable bowl—microwave for 2 minutes at 70%. Stir well. If needed, microwave for another minute in 10-15-second intervals. When smooth, add the marshmallows and mix up. Spread in a parchment-lined pan and cool.
Notes:
I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, and easy to carry, and almost everybody loves fudge.
All our fudge recipes are molded into an 8×8″ pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out and take off the paper. Trim the fudge (eat the scraps, of course!), wrap it in 2 layers of plastic wrap, then put it in a gallon storage bag for carrying. Most fudge will do fine up into the mid to high 60s for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would.