Cooking up chocolate treat with Mom, Sis

10-minute Rocky Road Fudge

It's a sentimental tradition. One that's centered around the holidays, and always involved stirring up a decadent batch each for my and my sister's teachers, neighbors, relatives, and of course, the jolly community mailman.

Some of my fondest childhood memories include gathering in the kitchen with my mom and older sister, each sneakily stealing chocolate chips during the process and play-fighting over who would lick the bowl and spoons when all was done.

Another fun part of the fudge-making process including picking out the festive Christmas tins for gifting the sweet squares and writing the thoughtful notes attached to the colorful boxes.

In fact, until this past Christmas it had been years since my mom whipped up a batch of fudge. And when she surprised me with the nut-and-marshmallow dessert a few weeks ago, my mind again flooded with good times upon first bite!

The recipe isn't a unique one or based on a multi-generational secret passed down from woman to woman. It's a simple one my mom told me she found decades ago in a basic cookbook. But to we three women, it's been a joyful part of our past, and we will always cherish the laughs, the messy hands and countertops (let's face it, cooking with children isn't without spills), and the family fellowship. And it's a tradition I intend to carry on one day with my kiddos.

The recipe

Prep time: 5 min

Cook time: 5 min

Servings: 16

+1  Cooking chocolatey treat with Mom, Sis

Dumping chocolate chips into the bowl (and snagging some for myself)

Jenna-Ley Harrison/Journal Scene

Ingredients:

3 cups chocolate chips;

one 14-ounce can sweetened condensed milk;

1/4-teaspoon salt;

1 cup unsalted peanuts (I use walnuts!);

1 1/2 cups mini marshmallows

Instructions:

1) Prepare an 8-by-8 baking dish lined with foil or parchment paper.

2) In a large pot, combine the chocolate chips, condensed milk and salt. Turn the heat on to the lowest setting and melt ingredients while continuously stirring. Use a heavy-bottom pot to prevent scorching. Again, stir continuously. Heat and stir until mixture is smooth.

*(The microwave is also an option. Heat 2-3 minutes.)*

3) Stir in the nuts and marshmallows, which will make the fudge temperature drop quickly and give the mixture a slightly gritty look. Just continue to stir over low heat until it smooths out again.

4) Spread the mixture into the prepared baking dish and refrigerate until completely cold.

5) Remove the fudge from the dish and use a super sharp knife to cut the block into 16 squares.

6) Enjoy!

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