Rocky Road Fudge

Ingredients:
	12oz package mini-marshmellows
	1 can sweetened condensed milk (not evaporated)
	2 cups of peanuts
	12oz package of semi-sweet chocolate chips

Melt the chocolate and the condensed milk together till fairly liquid
	Do this at low/med heat or you will burn the chocolate. It will
	take quite a while to get it thoroughly melted. 
Add the peanuts (you can melt the chocolate/peanuts/milk together all at
	once if you prefer)
Let the chocolate cool slightly
Mix in the marshmallows. Try not to overmix, ideally you don't want the 
	marshmallows to melt any more than necessary, just till they are
	well coated. 

Pour out into a 13x9 pan lined with wax paper. I'm not so certain about this
	I think from my experience, it would be better to just lightly 	
	grease the pan and pour in directly. It would certainly be easier
	when cutting into squares. 

Chill for two hours, and cut into squares. Continue to chill until
ready to serve.  Depending on how hot the fudge was, it will likely 
be VERY sticky. 

For presentation, I would normally put each piece in those paper muffin 
cups. That keeps them all separated nicely. Don't do this if the fudge is
excessively sticky/gooey though. 

Avoid doubling the recipe unless you have a big pan to melt the chocolate in,
and a strong arm. 

Recipe From: Janet Neulinger