Rolo Fudge

Prep Time: 5 mins | Cook Time: 15 mins | Course: Dessert | Yield: 24 

This dark chocolate fudge is chock full of caramel rolo candies. Add pecans or your favorite nuts to turn it into a Turtle Rolo Fudge; this is my Mom's basic fudge recipe; although she used marshmallow cream and semi-sweet chocolate (and with the addition of rolos).

5 packs rolo candies, unwrapped

3 cups sugar

1 12 oz can evaporated milk

½ cup butter

½ tsp salt

2 10 oz bags marshmallows

2 12 oz bags bittersweet chocolate chips

2 tsp vanilla

1 cup pecans, chopped (optional)

Line a 9x13 pan with a sheet of parchment paper so that the paper extends up the edges of the pan. Place rolos on the parchment. Measure sugar, evaporated milk, butter, salt and marshmallows into a large stock pot with a heavy bottom. Have the chocolate chips, vanilla and nuts (if using) ready on the countertop. Bring mixture to a boil over medium low heat. Cook while stirring until a candy thermometer comes up to 230-234*. Remove the pan from the heat and stir in the chocolate, vanilla and optional nuts . Stir a minute and pour over the rolos scraping all of the goodness into the pan. Let chill a couple of hours before removing the parchment onto a cutting surface to cut fudge into squares.