Why You’ll Love Rocky Road Fudge Recipe
This Rocky Road Fudge blends multiple textures and flavors—from luscious chocolate to sweet marshmallows and crunchy nuts—making every bite irresistible. It’s easy enough for beginner cooks and impressive enough for special occasions, with no candy thermometer or complicated steps required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups semi-sweet chocolate chips
14‑ounce can sweetened condensed milk
4 tablespoons butter
1 cup salted peanuts
1 teaspoon vanilla extract
3 cups miniature marshmallows
Directions
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Line a 9×13‑inch pan with foil or parchment and lightly grease it.
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In a medium saucepan over medium heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate and butter have fully melted and the mixture is smooth.
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Remove from heat and stir in the peanuts and vanilla extract.
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Place the miniature marshmallows in a large bowl. Pour the chocolate mixture over the marshmallows and mix until evenly coated.
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Spread the fudge mixture evenly in the prepared pan.
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Optionally sprinkle extra peanuts and marshmallows on top for decoration.
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Refrigerate for 2 to 3 hours or until the fudge is completely firm.
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Lift out of the pan using the foil/parchment edges and cut into squares.
Servings and timing
Servings: 16
Prep time: About 10 minutes
Chill time: 2–3 hours
Total time: Around 3 hours 15 minutes
Variations
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Nut options: Swap peanuts for chopped almonds, pecans, or walnuts for a different crunch.
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Chocolate mix: Use a combination of dark and semi‑sweet chocolate chips for a richer flavor.
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Swirl addition: Fold in a swirl of peanut butter or caramel for extra indulgence.
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Mini marshmallow alternatives: Add marshmallow creme instead of some of the miniature marshmallows for a softer texture.
Storage/Reheating
Store leftover fudge in an airtight container in the refrigerator for up to 2–3 weeks. For longer storage, freeze in an airtight container for up to 3 months; thaw in the refrigerator before serving. Avoid reheating—fudge is best served cold or at room temperature once set.
FAQs
How do I prevent the marshmallows from melting completely?
Let the chocolate mixture cool for a couple of minutes before pouring it over the marshmallows so they retain more of their shape.
Can I make this fudge without peanuts?
Yes, you can omit the peanuts or substitute them with other nuts like almonds or pecans.
What pan size should I use?
A 9×13‑inch pan gives a good thickness, but you can use an 8×8‑inch pan for thicker pieces.
Can I use dark chocolate instead of semi‑sweet?
Absolutely—dark chocolate chips will give a deeper chocolate flavor.
How long should the fudge chill?
Refrigerate for at least 2–3 hours or until firm; overnight chilling yields the best texture.
Can I make this fudge ahead for gifts?
Yes, it’s an excellent make‑ahead treat and keeps well for gifting during holidays.
What’s the best way to cut fudge cleanly?
Heat a sharp knife under hot water, dry it, then slice; the warmth helps make clean cuts.
Is it possible to halve the recipe?
Yes, you can halve all ingredients and use a smaller pan like a loaf pan.
Can I use unsalted peanuts?
Yes—just add a pinch of salt to the fudge mixture to balance sweetness.
Can I freeze the fudge?
Yes, freeze in an airtight container for up to 3 months; thaw in the fridge before serving.
Conclusion
This Rocky Road Fudge recipe is a timeless dessert that delivers rich chocolate flavor, soft marshmallows, and crunchy nuts in every bite. It’s simple to make yet impressively decadent—perfect for celebrations or as a homemade gift. With easy variations and storage tips, you’ll find yourself making this fudge again and again.
Rocky Road Fudge
- Total Time: 2 hours 15 minutes
- Yield: 36 pieces
- Diet: Vegetarian
Description
This easy Rocky Road Fudge is a rich, chocolatey treat loaded with marshmallows and crunchy nuts, perfect for holidays or anytime you need a quick and delicious dessert.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows
- 1½ cups chopped walnuts
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter.
- Stir continuously until the mixture is melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Fold in the mini marshmallows and chopped walnuts until evenly distributed.
- Pour the mixture into the prepared baking dish and spread evenly.
- Refrigerate for at least 2 hours or until set.
- Once firm, lift the fudge out of the pan using the parchment overhang and cut into squares.
Notes
- Use parchment paper for easy removal and clean cutting.
- You can substitute walnuts with pecans or almonds if preferred.
- Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 17g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
