Rocky Road Fudge is a quick and easy spin on my easy fudge recipe. The addition of walnuts and marshmallows to this easy fudge is perfection!
This delicious Rocky Road Fudge came to be after a reader, Roy, made my Easy Fudge Recipe and told me how much he loved it. He told me that at first he made it as written, and then he started experimenting. By the third time he made this recipe, he’d added marshmallows and chopped nuts. When I read his comment I thought, “Rocky Road Fudge!”
This creamy chocolate fudge is a great spin on the popular ice cream flavor. It is just as easy to make as the original, but makes for a perfect holiday gift. Your friends and neighbors will absolutely love it.
Easy Fudge Recipe
Chocolate For Fudge
The base of this easy fudge recipe is chocolate chips. Semi-sweet or milk chocolate chips can be used in this chocolate fudge recipe, depending on your taste preference. You will see the best results with higher-end chocolate like Godiva or Ghirardelli, but this absolutely can be made with Nestle baking morsels.
How to Make Rocky Road Fudge
Here is a brief overview of how this rocky road fudge with marshmallows comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Prepare your pan. Line your baking dish with aluminum foil or two pieces of parchment paper overlapping to make an X.
- Combine the chocolate chips and sweetened condensed milk. Put the saucepan over medium-low heat, stirring often until the chocolate is partially melted. Then add the vanilla extract, continuing to stir.
- Add the marshmallows and nuts. When the chocolate is fully melted and smooth, stir in the nuts and the marshmallows.
- Pour the mixture into the prepared pan. You can gently shake the pan back and forth to help it settle or use a rubber spatula to spread it.
- Let the fudge set. It can sit right on the countertop and will take about four hours.
- Remove the fudge from the pan. Cut and serve or store.
Cutting Fudge
This recipe makes one pan of fudge which can be cut into 36 equal pieces. It is important to let the fudge fully set (at least four hours) before cutting it.
Start by trimming off the rounded edges from the pan. Then cut the fudge in half one way and then the other to make four equal squares. Cut each small square into nine equal pieces by cutting into thirds one way and then the other. This will result in 36 equal pieces of fudge.
Tips and Tricks
- Double-check your labels. Make sure you have sweetened condensed milk and NOT evaporated milk. They are usually by each other in the baking aisle and come in similar cans. However, they are not the same thing. Using evaporated milk will ruin your recipe.
- Chocolate choice. As mentioned in the recipe card, you will have the best results using high quality chocolate. That being said if you want it to be milk chocolate or semi-sweet chocolate chips is a personal choice. Both will work well.
- Use name-brand sweetened condensed milk. This recipe works best with Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle. Not all sweetened condensed milk is created equal.
- The mixture will be thick. Don’t worry! If it doesn’t pour well because of the thickness, don’t stress; you’re still on the right track. Once it is all in the pan, you can gently shake the pan back and forth to help it settle. You can also use a rubber spatula to spread it.
- Swap the nuts. You can use peanuts, slivered almonds, or chopped pecans instead of walnuts.
FAQ
While you can make this fudge recipe in the microwave, it comes together so quickly that I recommend making it on the stovetop so you can keep the heat low and even. If you decide to make it in the microwave, stir often (every 30 seconds) and cook it on half power.
Nope! It can be stored right on the countertop at room temperature.
Storing Fudge
This easy fudge recipe can be enjoyed right away or stored in a single layer in an airtight container for up to two weeks. No need to refrigerate; it can be kept right on your counter or in your pantry. If you want to make it more than two weeks in advance, I recommend freezing it. See my steps below for freezing fudge.
Freezing Fudge
To freeze this marshmallow fudge recipe, start by flash-freezing it. Place the fudge in a single layer in the freezer for about four hours. Then transfer it to a freezer-safe bag or container, using wax paper to separate layers if needed, and store in the freezer for up to three months. When you are ready to eat your frozen fudge, let it thaw on the counter for an hour or two.
Other Fudge Recipes
I have lots of easy fudge recipes that all come together with a few simple steps! You are sure to find your next favorite.
If you make this easy rocky road fudge recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Rocky Road Fudge
Ingredients
- 3 cups chocolate chips either semi-sweet or milk chocolate (18 ounces or 510 grams) see note 1
- 14 ounces sweetened condensed milk see note 2 (397 grams)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (56.5 grams)
- 1/2 cup mini marshmallows (21.5 grams)
Instructions
- Line an 8 by 8 inch baking dish with aluminum foil or two pieces of parchment paper overlapping to make an X.
- In a medium saucepan, combine the chocolate chips and sweetened condensed milk.3 cups chocolate chips, 14 ounces sweetened condensed milk
- Place the pan over medium-low heat. Stir consistently until the chocolate is partially melted. Stir in the vanilla extract.1 teaspoon vanilla extract
- Continue stirring until the chocolate is fully melted and the mixture is smooth and starts to turn shiny. Stir in the nuts and the marshmallows.1/2 cup chopped walnuts, 1/2 cup mini marshmallows
- Pour the mixture into the prepared pan. It will be very thick–if it doesn't pour well because of the thickness, don't stress, you're still on the right track. Once it is all in the pan, you can gently shake the pan back and forth to help it settle. You can also use a rubber spatula to spread it.
- Allow the fudge to completely set. This can be done on the countertop and will take about 4 hours.
- Remove the fudge from the pan and take off the aluminum foil. Trim off the rounded edges from the pan. Cut the fudge in half one way and then the other to make 4 equal squares. Cut each small square into 9 equal pieces by cutting into thirds one way and then the other. This will result in 36 equal pieces of fudge.
- Enjoy right away or store in an airtight container for up to 2 weeks. (See the post for instructions on freezing.)
Notes
- You will see the best results with higher end chocolate like Godiva or Ghirardelli, but this absolutely can be made with Nestle baking morsels.
- This recipe works best with Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle. Not all sweetened condensed milk is created equal. Additionally, double-check that you are buying sweetened condensed milk and not evaporated milk.
LEAVE A COMMENT