Traditional Rocky Road Fudge

In 4-quart saucepan, combine sugar, butter and evaporated milk.

Cook over medium heat, stirring occasionally until mixture comes to a full boil (7 to 10 minutes).

Boil, stirring constantly, until candy thermometer reaches 228° or small amount of mixture dropped into ice water forms a 2-inch soft thread (5 to 6 minutes).

Remove from heat, gradually stir in chocolate chips until melted.

Stir in marshmallows and peanuts, leaving a marbled effect.

Spread in lightly buttered 13 x 9-inch pan.

Cover; refrigerate until completely cooled.

Cut into 1-inch squares. Store covered in refrigerator.

Yields 9 to 10 dozen candies.