Rocky Road Fudge

I love love love love love this stuff.  It's salty, it's sweet, it's totally yummy.  It took three tries to get the salt content to the way I like it and am sooo happy with it now.  Plus, it sure beats paying three bucks a square at a chocolate shop =)

Rocky Road Fudge

Ingredients You'll Need

• 6 oz good quality bittersweet chocolate, chopped (I used Guittard discs)
• 8 oz semi-sweet chocolate, chopped (I used Ghirardelli)
• 1 can (14oz) sweetened condensed milk
• 2 tablespoons butter
• 1 teaspoon pure vanilla 
• 1 teaspoon Kosher salt
• 2 cups miniature marshmallows
• 1.5 cups roasted salted almonds, whole

Directions

• Coat bottom and sides of baking pan (I used a 9 x13 pan) with cooking spray and line with a long sheet of parchment paper that overlaps the sides. Or, if you do not have parchment paper, you can line the dish with tin foil and not worry about spraying the sides.  I've done it both ways.  Set dish aside.
• In a medium sized saucepan, combine the two kinds of chocolate, the condensed milk, and the butter. Set over medium-low heat, and stir until the chocolate is melted. Be patient and wait for the butter to melt.  It's always been the last thing to melt for me.  Add the vanilla and salt, and then take it off the heat and fold in the marshmallows and almonds.
• Pour the warm mixture into the prepared baking pan and spread evenly. You can use a spatula, spoon, or even your hands to pat the fudge down so it is evenly distributed over the pan.
• Cover with a sheet of parchment paper and let chill in the ice box for at least 2 hours.
• Remove from the ice box and lift parchment paper to remove from pan.  Use a knife to cut into whatever sized portions you want before serving. It can be stored in an air-tight container at (cool) room temperature for 7-10 days.   If it is still tacky, leave on the counter uncovered and it should firm up.  That's what I did when mine was tacky to the touch, and it worked.

Enjoy!

Adapted from a recipe found on Always Order Dessert