I made this fudge the first time many years ago. I was going on a cold backpacking trip in the Olympic Mountains in 2004. It was late winter/early spring so I would pack high calorie treats to keep us warm. I met a new friend that trip, Jeremy. I would invite people to join us all the time on hiking trips and he came along – it was like meeting an old friend that first time.
It was a great trip and his goofiness added so much. He was really excited when I pulled out a brick of fudge – and ate like half of it 😀
We went on to have a lot of great trips including the Wonderland Trail around Mt. Rainier and too many trips where it rained/snowed and we spent the nights telling dumb stories.
Jeremy left us two years, in 2010 on January 31st. This was, as he told me, his favorite fudge I had made over the years. He called it Windowpane Fudge (if you make it with dyed marshmallows it looks like stained glass).
Rocky Road Fudge
12 ounces semi-sweet chocolate chips (1 package)
11 ounces butterscotch chips (1 package)
16 ounce bag miniature marshmallows
½ cup peanut butter (creamy works best)
Line a 8×8″ glass pan with parchment paper (grease the back side of the paper to stick better).
Put the chips and peanut butter into a microwaveable bowl. Microwave for 2 minutes at 70% power. Stir well. If needed microwave for another minute in 10-15 second intervals. When smooth, add in marshmallows and mix up. Spread in pan and cool.
Peel off the paper and store tightly wrapped in plastic wrap. Store refrigerated and eat within a week.