June 16 is NATIONAL FUDGE DAY. This is a good excuse to try different kinds of fudge.
See the video from YouTube about fudge-making at Murdick's Fudge on Mackinac Island where, in 2015, they debuted their DOUBLE CHOCOLATE TOASTED SEA SALT FUDGE. I am eagerly awaiting the specialty for 2016.
Every year I make ROCKY ROAD FUDGE to donate to various fundraisers for different organizations and especially to the Fayette County Historical Society's Cookie and Candy Sale, which is the main fundraiser for the organization. The cost is $7.00 per pound, which, is very economical compared to the prices at "gourmet" shops.
My super-easy recipe for ROCKY ROAD FUDGE:
1 cup milk chocolate morsels
1 cup semi-sweet morsels
1 can Eagle Brand sweetened condensed milk
1 teaspoon vanilla extract
*3 cups miniature marshmallows
1 cup chopped English walnuts.
Melt the chocolate over low heat. Add the milk, vanilla, marshmallows, and nuts; blend.
Spread into an 8" x 8", buttered, foil-lined pan. Refrigerate to harden. (lining the pan makes it easy to turn out onto a cutting board and makes for an easy clean-up)
*For Christmas, I sort out the GREEN colored marshmallows from a bag of colored miniature marshmallows.