Easy Rocky Road Fudge (Printable)
Creamy chocolate fudge loaded with marshmallows and crunchy nuts for an irresistible sweet treat.
# What You'll Need:
→ Chocolate Base
01 - 2 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 2 tablespoons unsalted butter
→ Mix-ins
04 - 1 ½ cups mini marshmallows
05 - 1 cup roasted unsalted peanuts or walnuts, roughly chopped
06 - ½ cup milk chocolate chips
# How to Make It:
01 - Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth. Remove from heat.
03 - Let the mixture cool for 2–3 minutes, then fold in the marshmallows, nuts, and milk chocolate chips, mixing gently to combine.
04 - Pour the mixture into the prepared pan, smoothing the top with a spatula.
05 - Refrigerate for at least 2 hours, or until fully set.
06 - Lift the fudge out using the parchment paper, cut into squares, and serve.
# Expert Advice:
01 -
- It comes together in about 15 minutes of active time, but tastes like you spent hours hovering over a stove
- The texture combination of silky smooth chocolate, squishy marshmallows, and crunchy nuts is absolutely irresistible
- You can customize the mix-ins based on whatever you have in your pantry
02 -
- If your chocolate seizes and turns grainy, you can sometimes rescue it by whisking in a teaspoon of vegetable oil, but prevention is much easier
- The fudge needs to be completely cool before refrigerating, or condensation will form and make the texture weird
- Room temperature fudge cuts more cleanly than cold fudge, so let it sit out for 5 minutes before slicing
03 -
- A rubber spatula is your best friend here—it gets every last bit of chocolate out of the pan without scratching it
- If the parchment paper keeps sliding around when you are spreading the fudge, spray the pan lightly with cooking oil first