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Easy Rocky Road Fudge

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  • 1/3 cup butter
  • 1 cup evaporated milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 12 ounces semisweet chocolate, chopped (or a combination of semisweet and milk chocolate – Callebaut Belgian chocolate highly recommended!
  • 1/2 cup slivered almonds, toasted
  • 1 cup mini marshmallows


Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a boil for 5 to 7 minutes, stirring constantly. Remove from heat.

Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8×8 baking pan, preferably silicone. Chill until firm, about 2 to 4 hours. Remove from pan and cut into squares.


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