This loaded rocky road fudge is a family favorite that’s straight from my grandma’s recipe box. It features creamy, smooth chocolate that’s packed with salty peanuts and sweet marshmallows.
Rocky Road Fudge Ingredients
Rocky road fudge is an absolute delight for anyone with a sweet tooth. With its creamy and crunchy texture, it is hard to resist the temptation to take another bite.
The blend of chocolate and marshmallows adds a delightful flavor, while the nuts in the fudge give it an added crunch that completes the experience.
You’ll need:
- 2 cups semi-sweet chocolate chips (Ghirardelli brand used)
- 14-ounce can of sweetened condensed milk
- 4 tablespoons unsalted butter, cut into cubes, room temperature
- ½ teaspoon vanilla extract
- 2 ½ cups mini marshmallows, plus additional for the top
- 1 cup salted peanuts, plus additional for the top
Substitutions And Additions
NUTS: Use almonds, walnuts, or pecans instead of peanuts in your homemade fudge.
CHOCOLATE: Make this marshmallow fudge with dark chocolate chips instead of semi-sweet chocolate chips.
PEANUTS: You can use salted or unsalted butter for this recipe. If you use unsalted, add a small pinch of salt to your mixture.
CHOCOLATE CHIPS: Add white chocolate chips, peanut butter chips, or butterscotch chips either in place of or as part of the 3 cups of chocolate chips in this recipe.
How To Make This Rocky Road Fudge Recipe
The handful of ingredients for this recipe will come together in a pan on the stovetop before you spread it in a pan to chill.
Try to be patient until the fudge sets before digging in!
STEP ONE: Line an 8×8 straight-sided metal pan with parchment paper. Allow enough parchment to overhang the sides of the pan for easy removal.
STEP TWO: Stir together the semi-sweet chocolate chips and sweetened condensed milk in a large microwave safe bowl. Heat for 1 minute, stir, and heat again in 30 second increments (stirring between each) until the chocolate is fully melted. Stir until smooth.
STEP THREE: Stir in the vanilla extract until fully incorporated.
STEP FOUR: If the chocolate is very warm, allow it to cool for 1-2 minutes before folding in the mini marshmallows and salted peanuts. The mixture should be warm enough to spread, but not hot to the touch. If the chocolate is too warm, it will melt the marshmallows.
STEP FIVE: Spread the fudge mixture into the prepared pan and smooth with a small offset spatula. Press in some additional mini marshmallows and salted peanuts to the top of the fudge for garnish if desired.
STEP SIX: Refrigerate for at least 3 hours, or up to overnight, until fully chilled and firm.
STEP SEVEN: Lift the fudge out of the pan using the overhanging parchment paper, remove the parchment then slice the fudge into 36 1-inch pieces.
How To Serve
Whip up this easy rocky road fudge recipe and put it in a festive tin or a food-safe box tied with a pretty ribbon — this fudge is perfect for gifting to friends and family during the holiday season.
Our mint chocolate fudge and gingerbread fudge are also great gifts.
If you’re looking for other fudge recipes, make sure you check out our Reese’s peanut butter fudge and peanut butter fudge.
MORE FUDGE RECIPES
Storing The Best Rocky Road Recipe
If you happen to have some leftovers, knowing how to store the fudge properly ensures you can enjoy its deliciousness for days to come!
ON THE COUNTERTOP: Keep your creamy chocolate fudge in an airtight container and store it for up to five days at room temperature. Layer wax paper in between the squares of fudge to keep them from sticking to each other.
IN THE FRIDGE: Keep it in an airtight container for up to two weeks in the fridge.
IN THE FREEZER: Slice your batch of fudge into squares and freeze for up to one month in a freezer-safe container.
This rich chocolate rocky road fudge is made with simple ingredients. It makes the perfect holiday gift or a simple treat for snacking whenever you have a chocolate craving.
Frequently Asked Questions
This easy recipe can be frozen in an airtight container for up to one month.
To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice. The heat will help the blade to glide through.
This simple recipe can be stored at either room temperature or in the fridge.
More Recipes You’ll Love
- Marshmallow Fudge
- Monster Cookie Dough Fudge
- Peanut Butter Fudge (Microwave)
- Butterscotch Fudge
- Strawberry Fudge
Rocky Road Fudge
Ingredients
- 2 cups semi-sweet chocolate chips, Ghirardelli brand used
- 14- ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, room temperature (cut into cubes)
- ½ teaspoon vanilla extract
- 2 ½ cups mini marshmallows, plus additional for the top
- 1 cup salted peanuts, plus additional for the top
Instructions
- Line an 8×8 straight-sided metal pan with parchment paper. Allow enough parchment to overhang the sides of the pan for easy removal.
- Stir together the semi-sweet chocolate chips and sweetened condensed milk in a large microwave safe bowl. Heat for 1 minute, stir, and heat again in 30 second increments (stirring between each) until the chocolate is fully melted. Stir until smooth.
- Stir in the vanilla extract until fully incorporated.
- If the chocolate is very warm, allow it to cool for 1-2 minutes before folding in the mini marshmallows and salted peanuts. The mixture should be warm enough to spread, but not hot to the touch. If the chocolate is too warm, it will melt the marshmallows.
- Spread the fudge mixture into the prepared pan and smooth with a small offset spatula. Press in some additional mini marshmallows and salted peanuts to the top of the fudge for garnish if desired.
- Refrigerate for at least 3 hours, or up to overnight, until fully chilled and firm.
- Lift the fudge out of the pan using the overhanging parchment paper, remove the parchment then slice the fudge into 36 1-inch pieces.
Video
Notes
- Milk chocolate chips can be substituted for the semi-sweet chips. Be sure to use good quality chocolate chips for the best flavor and melting qualities.
- Peanuts are a classic choice for Rocky Road desserts, however, you can substitute salted cashews or almonds if desired.
- If you do not have a microwave oven, this can be made using a double-boiler method over medium heat on the stove top.
Nutrition
Even More Easy Recipes
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- No Bake Peanut Butter Rocky Road Bars
- Chocolate Fudge
- Rocky Road Cookies
- Reece’s Pieces Fudge
- Hot Fudge Sundae Cake
- Chocolate Peanut Butter Pie
- Butterscotch Marshmallow Bars
- Tiger Fudge
- Marshmallow Cream Fudge
- Peanut Butter Dream Bars
- Baked S’mores
- Peanut Butter Cookies
- Hot Fudge Sundae Cake
- Maple Walnut Fudge
- Cookies and Cream Fudge
- Brownie Muffins
Comments
Toni Thomason says
How delicious! This treat is super yummy!
Denise says
At what point do you add vanilla ?
Layne Kangas says
I’m sorry for missing that in the instructions! You add it when you add the peanuts. Enjoy! ๐
Gloria says
Such a yummy classic, my grandma always made this!
Debi says
Can I use pecans or walnuts instead of peanuts?
Layne Kangas says
Hi, Debi – yes, you could. Enjoy!
Kathy says
Rich and delicious, and so easy to make! This fudge was a favorite in my sampler gift boxes. I made 8 flavors of fudge in the week before Christmas, and this one is already getting repeated.
Barrie says
This is the best recipe ever. Fast, easy and delicious! Make it for every holiday, or a dish to pass! Thank you for the best recipes. People go crazy for this fudge!!
Deborah Yokoi says
My kids love this.
Natalie J Gaba says
A good fudge recipe
Veronica Grant says
Love you’re recipes send me more thank you Veronica Grant