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Rocky road fudge on a white milk glass plate
Print Recipe

Rocky Road Fudge

Ingredients

  • 1 Cup Butterscotch chips
  • 1 Cup Semi sweet chocolate chips
  • 1 (14oz) Can Sweetened condensed milk
  • 2 Cups Pecans Chopped
  • 1 to 2 Cups Mini marshmallows (depending on how many marshmallows you want. Grandma used 1, I like to use 2)

Instructions

  • In a 2 quart saucepan, combine the butterscotch and chocolate chips with the sweetened condensed milk. Heat over medium low heat, stirring until the chips are melted. Be careful, do not let the chocolate burn. 
  • Remove from the heat. Stir in nuts & marshmallows. Spread into a greased 9” square baking dish. I like to line mine with aluminum foil or parchment paper that has been greased for easy removal & slicing. Refrigerate until firm, about 2 hours or overnight. Cut into small squares. Keeps well in the fridge and it can be frozen.