Rocky Pop Fudge


  • 6 large marshmallows, cut into quarters, or 24 miniature marshmallows
  • 6 squares semisweet cooking chocolate
  • 1/2 cup butter
  • 2 cups granulated sugar
  • 10 large, whole marshmallows
  • 2/3 cup evaporated milk
  • 1/2 cup chopped walnuts
  • 1 cup coarsely ground, popped popcorn
  • 1 teaspoon vanilla extract


  1. Place quartered or miniature marshmallows on a tray or cookie sheet. Freeze until firm.
  2. Lightly butter an 8-inch square pan.
  3. Place chocolate squares and butter in a large bowl and set aside.
  4. Combine sugar, whole marshmallows and evaporated milk in a large saucepan. Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly. Pour over chocolate squares and butter. Stir until mixture is well blended and begins to thicken.
  5. Add walnuts, ground popcorn, vanilla extract and frozen marshmallows. Pour into buttered pan.
  6. Chill until firm.
  7. Cut into squares.
  8. Store, covered, in a cool place.

Makes approximately 24 pieces.

Hint: Use scissors to cut marshmallows.