For a special treat anytime, this rocky road chocolate fudge will satisfy your sweet cravings.
Prepare an 8 inch square baking pan by cutting a large piece of heavy duty aluminum foil. Make sure there is excess to overhang the pan sides.
Grease the foil with butter.
Chop the chocolate into fine pieces and place into a high sided medium heat proof bowl.
Add espresso powder, baking soda and salt and mix together.
Stir in the sweetened condensed milk and vanilla extract.
Place the bowl over large shallow saucepan containing 2 cups of simmering water. Be careful that water does not splash into the chocolate mixture.
Slowly stir with a rubber spatula until chocolate is nearly melted.
Remove the bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in nuts and marshmallows.
Transfer fudge to prepared pan and spread in even layer with spatula.
Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.