Rocky Road Fudge
This loaded rocky road fudge is a holiday tradition in our family. Simple to make and rich and decadent to enjoy.
- 3 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 4 tablespoons butter cubed
- 1 teaspoon vanilla
- 3 cups mini marshmallows plus a few extra for the top
- 1 cup salted peanuts plus a few extra for the top
Line a 9x13 dish with foil. Spray with nonstick spray.
In a medium saucepan combine the chocolate chips, sweetened condensed milk and butter. Over medium heat melt the chip mixture stirring constantly until the chips are melted.
Remove from heat and stir in the peanuts and vanilla.
Place the marshmallows in a large bowl.
Pour the chocolate mixture over the marshmallows and mix well. If you don’t want some of the marshmallows to melt and swirl then wait just a few minutes to let the chocolate cool before pouring over the marshmallows.
Spread into the prepared pan.
Sprinkle the top with additional peanuts and marshmallows.
Place in refrigerator to chill until firm, 2 to 3 hours or overnight.
TIP: You can skip the stovetop and melt the chocolate in a large, microwave-safe bowl as well if you’d like.
TIP: If you don’t want some of the marshmallows to melt, then wait just a few minutes to let the chocolate cool before pouring it over the marshmallows.
TIP: You could use an 8×8 square baking pan as well for thicker fudge.
Calories: 384kcalCarbohydrates: 40gProtein: 7gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 18mgSodium: 107mgPotassium: 356mgFiber: 4gSugar: 31gVitamin A: 171IUVitamin C: 1mgCalcium: 102mgIron: 2mg