Rocky Road Fudge

Warm, nostalgic, and utterly indulgent, this Rocky Road Fudge brings together glossy chocolate, pillowy marshmallows, and crunchy salted peanuts in a simple, no-fuss treat. The chocolate base is rich and silky from melted semi-sweet chips, sweetened condensed milk, and butter, giving each bite a dense, creamy texture that melts on the tongue. Mini marshmallows add lightness and chew, while salted peanuts cut through the sweetness with a satisfying crunch and savory note. The aroma while melting is decadent and chocolate-forward, with a whisper of vanilla. This fudge is ideal for holiday plates, bake sales, potlucks, or any time you want a quick make-ahead candy that please a crowd. It sets firm in the fridge, so it is perfect for preparing a day ahead. Serve in small squares alongside coffee or cider for a comforting, sharable sweet.

Ingredients

• 3 cups semi-sweet chocolate chips
  Useful for the smooth, chocolate base. Semi-sweet balances sugar with cocoa flavor.
• 1 (14 ounce) can sweetened condensed milk
  Adds sweetness and helps create the fudgy, creamy texture.
• 4 tablespoons butter, cubed
  Gives shine and richness; cubed for even melting.
• 1 teaspoon vanilla extract
  Enhances the chocolate flavor with warm, sweet notes.
• 3 cups mini marshmallows plus a few extra for the top
  Mini marshmallows provide chew and airiness; extras make the top look inviting.
• 1 cup salted peanuts plus a few extra for the top
  Adds crunch and a salty contrast; reserve some for garnish.

Step-by-step Instructions

1. Line a 9×13 inch dish with foil and spray with nonstick cooking spray.
   Tip: Leave some foil overhang to make lifting the fudge out easy.
2. In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter.
   Use medium heat to avoid scorching.
3. Melt over medium heat, stirring constantly until smooth.
   Keep the heat moderate and stir continuously for an even melt and glossy texture.
4. Remove from heat and stir in the salted peanuts and vanilla extract until evenly distributed.
   Stir gently so the peanuts and vanilla are evenly mixed without melting the marshmallows.
5. Place the mini marshmallows in a large bowl and pour the chocolate mixture over them, mixing well.
   Mix quickly so the marshmallows get coated but do not fully melt.
6. Spread the mixture evenly into the prepared pan and sprinkle additional peanuts and marshmallows on top, pressing them in lightly.
   Press gently to set the garnish into the surface.
7. Refrigerate until firm, about 2 to 3 hours or overnight for best results.
   Tip: For clean cuts, chill overnight and use a sharp knife warmed briefly under hot water, then wiped dry between cuts.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes (melting and combining)
• Total Time: about 2 hours 15 minutes including chilling (up to overnight for best results)
• Servings: about 24 squares
• Calories: approximately 230 calories per serving

Tips, Storage & Variations

• Tips: Use medium heat and constant stirring when melting to prevent seizing. Line the pan with foil for easy removal and neater slicing. Press toppings in lightly so they adhere but retain texture.
• Storage: Store in an airtight container in the refrigerator for up to 1 week. Keep parchment between layers to prevent sticking.
• Freezing: Wrap individual squares in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
• Flavor variations using existing ingredients only:
  • Extra crunchy: fold in the reserved extra peanuts into the top layer before chilling.
  • Extra marshmallowy: sprinkle more mini marshmallows on top and press in lightly for a puffier surface.

Frequently Asked Questions

1. How long does Rocky Road fudge need to chill?
   Chill for at least 2 to 3 hours until firm. Overnight gives the best texture and easier slicing.
2. Can I use a different size pan?
   Yes, but a 9×13 inch dish gives the intended thickness. A smaller pan will yield thicker squares.
3. Do the marshmallows melt in the hot chocolate mix?
   When you pour the warm chocolate over the marshmallows they will soften but should not fully melt if mixed quickly.
4. Is it necessary to refrigerate the fudge?
   Yes. Refrigeration firms the mixture and helps it hold clean shapes when cut.
5. Can I omit the peanuts?
   The recipe uses peanuts for texture and salty balance. Omitting them changes the Rocky Road characteristic but the fudge will still set.

People Also Ask

1. What makes Rocky Road fudge different from regular fudge?
   Rocky Road includes marshmallows and nuts folded into the chocolate base, adding chew and crunch.
2. How do I get smooth, shiny fudge?
   Melt slowly over medium heat and stir constantly until fully smooth to achieve a glossy finish.
3. Can I use dark chocolate instead of semi-sweet?
   Yes, though it will be less sweet and more intense in cocoa flavor.
4. Why is sweetened condensed milk used in fudge?
   It provides sweetness and a thick, creamy base that helps the fudge set without tempering chocolate.
5. How should I cut clean squares?
   Chill well, use a sharp knife, warm the blade briefly, and wipe between cuts for cleaner edges.
6. Will the peanuts stay crunchy in the fridge?
   Yes, peanuts remain crisp when stored in the refrigerator, though they may soften slightly over extended storage.
7. Can I double the recipe for a larger crowd?
   Yes, double the ingredients and use a larger pan or two 9×13 pans for even thickness.
8. Are mini marshmallows better than regular marshmallows here?
   Mini marshmallows distribute more evenly through the fudge and give a better texture in each bite.

Conclusion

I hope you enjoy making this classic Rocky Road Fudge for your next gathering or cozy night in. For a quicker microwave variation, see the helpful microwave method demonstrated at microwave Rocky Road fudge at Dinner at the Zoo. If you like a salted take on this candy, find inspiration at salted Rocky Road fudge on Shutterbean. Please try the recipe, tweak the topping to your liking, and share how it turned out with friends or on social media. Enjoy every sweet, chocolatey bite.

Rocky Road Fudge

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Warm, nostalgic, and utterly indulgent, this Rocky Road Fudge combines glossy chocolate, marshmallows, and salted peanuts for a quick, make-ahead treat.

• Author: emma-brooks
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 135 minutes
• Yield: 24 squares 1x
• Category: Dessert
• Method: Refrigeration
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 4 tablespoons butter, cubed
• 1 teaspoon vanilla extract
• 3 cups mini marshmallows plus a few extra for the top
• 1 cup salted peanuts plus a few extra for the top

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Instructions

1. Line a 9×13 inch dish with foil and spray with nonstick cooking spray.
2. Combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter in a medium saucepan.
3. Melt over medium heat, stirring constantly until smooth.
4. Remove from heat and stir in the salted peanuts and vanilla extract until evenly distributed.
5. Place the mini marshmallows in a large bowl and pour the chocolate mixture over them, mixing well.
6. Spread the mixture evenly into the prepared pan and sprinkle additional peanuts and marshmallows on top, pressing them in lightly.
7. Refrigerate until firm, about 120 to 180 minutes or overnight for best results.

Notes

For clean cuts, chill overnight and use a sharp knife warmed briefly under hot water, then wiped dry between cuts.

Nutrition

• Serving Size: 1 square
• Calories: 230
• Sugar: 16g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg