3cupsmini marshmallowsplus a few extra for the top
1cupsalted peanutsplus a few extra for the top
Line a 9x13 dish with foil. Spray with nonstick spray.
In a medium saucepan combine the chocolate chips, sweetened condensed milk and butter. Over medium heat melt the chip mixture stirring constantly until the chips are melted.
Remove from heat and stir in the peanuts.
Place the marshmallows in a large bowl.
Pour the chocolate mixture over the marshmallows and mix well. If you don’t want some of the marshmallows to melt and swirl then wait just a few minutes to let the chocolate cool before pouring over the marshmallows.
Spread into the prepared pan.
Sprinkle the top with additional peanuts and marshmallows.
Place in refrigerator to chill until firm, 2-3 hours or overnight.
To Store: Fudge will stay for up to 2 weeks at room temperature. Just make sure you keep it in an airtight container so it doesn’t dry out.
To Freeze: Store the fudge in the freezer, wrapped in plastic and then placed in an airtight container, for up to 3 months.
This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half--nothing else will work! The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this fudge.
You can freeze the marshmallows to help them keep their shape and not melt too much when they get stirred into the hot chocolate mixture.
Make sure your fudge is completely cool before cutting. I like to refrigerate my fudge for at least 2-3 hours because it makes the fudge much easier to cut.
I recommend using cold butter for this recipe. I actually think it works out better when the butter takes a little longer to melt with the chocolate.