Reading the latest issue of Cosmo {don’t judge}, I found this recipe for delicious and easy {key word: easy} Rocky Road Fudge.  The only problem with the recipe is that I don’t like, no, I loathe, nuts.  So I made Rocky Road Fudge sans Rocky.  But, I know many of you out there love nuts, so I’ve left them in the recipe.  Enjoy!

You’ll need:

8 tbsp (1 stick) unsalted butter

4 cups sugar

1 12-ounce can evaporated milk

1 tsp vanilla extract

2 12-ounce packages chocolate chips

1 lb salted mixed nuts, chopped (eww)

2 cups marshmallow creme

Directions (straight from the mag, pg. 206):

Generously coat a 13-by-9 inch baking dish with non-stick cooking spray.  In a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and vanilla. Stirring constantly, bring to a low boil, and cook for about 6 minutes.  Stir in the chocolate chips until melted, then stir in the nuts.  Add the marshmallow creme, and stir until just combined.

Pour fudge into the baking dish and let cool, about 2 hours, then cut into chunks.  Store in an airtight container for up to a week.

Easy. Peasy.

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