Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!
COOK’S NOTE: Peanuts are traditionally the nut of choice for rocky road. However, almonds, walnuts, and pecans will all work quite well for this fudge recipe.The recipe halves nicely in order to make a smaller amount of fudge. It can be made in a loaf pan. Slice the smaller recipe into 12-18 pieces.