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


Directions Nl) Place frozen marshmellows*, chocolate chips, butter, nuts (optional), and vanilla in very large
stainless steel bowl and set aside.
N2) 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!)
N3) Immediately remove hot milk and sugar mixture from stove and pour above over ingredients in large bowl in step 1
N4) 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.
NS) Pour fudge evenly on two buttered llx 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 I) 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!