Rocky Road Fudge

Instructions

1. Prepare the pan
   Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray with non-stick cooking spray.
2. Melt the chocolate mixture
   In a large, heavy-bottomed saucepan, combine chocolate chips, sweetened condensed milk, and butter. Melt over low heat, stirring constantly to prevent burning, until completely smooth and well combined.
3. Add flavorings
   Remove from heat and stir in the vanilla extract and salt until fully incorporated. Let the mixture cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
4. Add mix-ins
   Once slightly cooled but still warm and fluid, fold in 1½ cups of mini marshmallows and 1 cup of the toasted walnuts. Stir gently to distribute evenly throughout the fudge mixture.
5. Transfer to pan
   Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. While still warm, sprinkle the remaining marshmallows, walnuts, and all of the almonds over the top, gently pressing them into the surface.
6. Add finishing touches
   If using, melt the dark chocolate chips in a microwave-safe bowl in 15-second intervals until smooth. Drizzle over the top of the fudge for decoration.
7. Chill the fudge
   Cover the pan with plastic wrap and refrigerate for at least 3 hours or overnight until the fudge is completely set and firm to the touch.
8. Slice and serve
   Once set, lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board and cut into 1-inch squares with a sharp knife. For cleaner cuts, run the knife under hot water and wipe dry between slices.