Off The Hook Rocky Road Fudge

 Rachel's Off The Hook Rocky Road Fudge Recipe

10 ounces good quality semisweet chocolate, chopped fine
6 ounces unsweetened chocolate, chopped fine

1/8 teaspoon sea salt
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter
1 tablespoon vanilla extract
1 cup toasted, coarsely chopped walnuts
2 cups mini-marshmallows

Line bottom of a  baking pan with parchment paper, leaving 1-inch overhanging at two opposite sides of pan. Spray parchment with nonstick cooking spray.

Place chocolates, butter and salt in medium heatproof bowl. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Quickly stir in walnuts and marshmallows (some marshmallows will begin to melt, it's o.k.. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan, lifting it with the parchment paper and cut into squares.  Store in a single layer at room temperature between layers of parchment paper.