2015 Recipe Contest Submissions

Rocky Road Fudge (Rocks, Optional)


8 ounces marshmellows (frozen) (Do not use minature marshmellows)
1 can (12 ounces) evaporated milk
4 cups cane sugar
1 cup real butter (2 cubes)
2 packages (12 ounces, each) of semi-sweet chocolate chips; Ghiradelli or similar good quality chocolate
1 cup of chopped walnuts (optional)
1 Tablespoon real vanilla extract


~1) Place frozen marshmellows*, chocolate chips, butter, nuts (optional), and vanilla in very large stainless steel bowl and set aside.
~2) Mix evaporated milk and sugar in large, heavy-bottomed, sauce pan. Stirring constantly, bring to a boil over medium heat. When mixture reaches a rolling boil begin timing and maintain at rolling boil for exactly 6 minutes (all the while stirring constantly!)
~3) Immediately remove hot milk and sugar mixture from stove and pour above over ingredients in large bowl in step 1
~4) Beat well until all ingredients are blended and fudge takes on a shiny appearance. *Note: The marshmellows, because they are frozen, will not completely melt but will be distributed through the fudge in small chunks to give it a ‘rocky road’ appearance.
~5) Pour fudge evenly on two buttered 11x 14 sheet pans and refrigerate overnight. Cut into 1 inch pieces to serve. Keeps very well (up to 3 months – it wont last that long!) refrigerated and kept in covered tins between layers of parchment paper.

Rhonda Branum

This delicious, “smooth as silk” , fudge was my grandmother Zelma’s favorite holiday recipe! She liked it because it made a large batch for sharing with friends and family. A big plate of this fudge was always on the table at Christmas in our growing-up years. My grandmother’s signatures in the kitchen were simplicity and ease with delicious flavor. This recipe reflects that! Our Zelma independently & sucessfully raised 3 children, ran a chicken farm, and made her own, gorgeous clothes – all the while maintaining a great sense of humor!