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Ingredients

2 (8 ounce) packages finely chopped walnuts, or more to taste 3 (16 ounce) packages semisweet chocolate chips ½ cup unsalted butter, melted 2 tablespoons unsalted butter, melted 1 tablespoon maple-flavored extract ½ (16 ounce) package marshmallows 1 teaspoon peppermint extract, or more to taste

Nutrition Info

176.1 calories carbohydrate: 17.3 g cholesterol: 4.8 mg fat: 12.8 g fiber: 1.7 g protein: 2.1 g saturatedFat: 5.4 g servingSize: - sodium: 5.5 mg sugar: 13.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
Toast walnuts until fragrant, about 6 minutes. Stir and continue toasting until browned, about 9 minutes more.
Place chocolate in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring after each interval, until mostly melted, about 2 minutes. Stir in 1/2 cup plus 2 tablespoons butter and maple-flavored extract.
Grease an 8x14-inch baking pan. Pour in half of the chocolate mixture. Add marshmallows and half of the walnuts, press into the chocolate using a spatula.
Mix peppermint extract into remaining chocolate mixture. Scrape into the baking pan and press in remaining walnuts. Press layers together using a spatula. Cool fudge to room temperature, 1 to 2 hours.

4 pounds

Delicious rocky road fudge recipe inherited from my grandfather.