Super Easy Microwave Rocky Road Fudge

Most people are pretty particular with their fudge.  

I didn't even like fudge up until a few years ago.  All I care about is good flavor and that it is smooth and creamy.  I don't care for a grainy fudge or a fudge that gets crusty on the edges. 

Some might think that a difficult fudge recipe that requires slaving over the kitchen stove and cooking the fudge to a particular temperature is going to be a much better fudge than a super easy microwavable version, but I don't think that is true one bit.  I'm sure a lot of it depends on what you grew up eating, but don't think just because this recipe is so easy that it won't be that good.   

In fact, I thought this was DIVINE.  Seriously DIVINE.  This was the first time I added nuts to fudge and I loved it.  I loved the added crunch they gave and I loved that they helped cut through the richness of the fudge itself.  The flavor is outstanding and the texture is exactly what I prefer.  I can see myself making this all year long, whenever I get that chocolate craving.  Afterall, you can have a batch made in less than 5 minutes.  

There is a very good chance this is going to become my new go-to fudge recipe.

P.S.  I used my favorite Guittard Milk Chocolate Chips.

This will be my last holiday recipe for you guys and I will be back after Christmas.  I hope you all have a great holiday and are able to spend it surrounded by family and friends.  

Super Easy Microwave Rocky Road Fudge

adapted from: Very Best Baking
(Printable Recipe) or (Printable with Picture)

2 c. semi-sweet chocolate chips (I used milk chocolate)

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

3 c. mini marshmallows

1 1/2 c. pecans or walnuts, roughly chopped

Line a 9x13 baking dish with foil or parchment paper and grease lightly; set aside.  Combine chocolate chips and sweetened condensed milk in a large, microwave-safe dish.  Microwave for one minute, then stir.  Continue microwaving for another minute, stirring every 30 seconds just until the chips are completely melted.  Stir in the vanilla and then fold in the mini marshmallows and chopped nuts.  Press mixture evenly into prepared baking dish.  Cover and refrigerate until ready to serve (at least a few hours or until set up).  Lift from pan and cut into pieces.  

Jenn's Notes: I used milk chocolate chips and pecans.  I followed the instructions exactly and my fudge turned out amazing.