Easy Rocky Road Fudge (Print Version)
Rich chocolate fudge studded with marshmallows, nuts, and chocolate chips 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 Steps:
01 - Line an 8x8-inch baking pan with parchment paper, allowing overhang on edges for easy removal later.
02 - Combine semi-sweet chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir continuously until completely melted and smooth, then remove from heat.
03 - Let chocolate mixture cool for 2–3 minutes. Gently fold in marshmallows, nuts, and milk chocolate chips until evenly distributed.
04 - Transfer mixture to prepared pan, using a spatula to smooth the surface evenly.
05 - Refrigerate for at least 2 hours until completely firm. Lift out using parchment paper, cut into 16 squares, and serve.
# Expert Tips:
01 -
- It comes together in under 15 minutes with zero baking required
- The combination of crunchy nuts, soft marshmallows, and silky chocolate is absolutely addictive
- You can customize the mix-ins based on whatever you have in your pantry
02 -
- Low and slow is the secret to perfectly melted chocolate. High heat will seize the chocolate and make it grainy.
- The cooling step before adding mix-ins is crucial. Hot chocolate will turn marshmallows into a sticky mess.
- Fudge cuts cleanest when it is cold but tastes best at room temperature, so let pieces sit for 10 minutes before serving.
03 -
- Toast your nuts lightly in a dry pan before adding them to the fudge for extra flavor
- Room temperature ingredients melt more evenly, so take the butter out of the fridge 30 minutes early
- If your fudge feels too soft, let it chill longer rather than increasing the cooking time