Homemade rocky road fudge with just 8 ingredients that comes together in 20 minutes flat, perfect for making ahead gifting, or slice up last minute for parties. Packing big chocolate flavor and stuffed with marshmallows in every bite!
Line a 9x13" baking pan with parchment paper or aluminium foil and grease well. Set aside.
Preheat your broiler. Line a baking sheet with parchment paper or a silpat.
Arrange marshmallows in a single layer on baking sheet.
Toast until just lightly brown. No seriously, watch this like a hawk. A hundred mini marshmallows on fire is suddenly kind of a big deal if you have a tiny kitchen. Set aside to cool.
Meanwhile, in a medium heatproof bowl melt the Velveeta, butter, chocolate and corn syrup in the microwave.
Start with 40 seconds, then bump down the time to 30 second increments stirring as needed, until the mixture is smooth and completely melted.
In a large bowl beat in the vanilla and (with a hand mixer or some old fashioned muscle) the confectioners' sugar into the chocolate mixture as quickly as possible one cup at a time. It will become difficult at the end but work through it for a smooth fudge.
Fold in the peanuts.
Spoon mixture into the prepared baking dish and smooth the surface with the back of a spoon.
Carefully peel your toasted marshmallows off of the silpat. The bottoms will be sticky.
Arrange them in a single layer of the fudge, pressing gently.
Place in fridge to cool completely for at least 4 hours before serving.