Rocky Road Fudge

Rocky Road Fudge

3 tablespoons cold unsalted butter
More butter for the thermometer and pan, softened
3 3/4 cups sugar
1 1/2 cups heavy cream
4 ounces unsweetened chocolate, coarsely chopped
3 tablespoons light corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
2 cups miniature marshmallows
1 1/3 cups toasted pecan pieces

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a wooden spoon or heat proof spatula until moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236 to 238 degrees F, 2 to 5 minutes. Take the pan off the heat and add the butter, but DO NOT stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110 degrees F, 1 to 1/1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Add the vanilla. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that beiefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Stir in the marshmallows and pecans. Pour the fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but NOT the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it is made, but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 36 equal pieces.

The fudge will keep for a week to 10 days in an airtight container at room temperature.

Don't want to make rocky road? Leave out the marshmallows and pecans...make plain and simple fudge. Or add your own stir ins.