Easy Rocky Road Fudge (Printable)
Rich, chocolatey fudge packed with marshmallows and crunchy nuts for a quick classic treat.
# What You 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 (optional, for extra texture)
# How-To Steps:
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 (if using), 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 Tips:
01 -
- Ready in about 15 minutes of active cooking time
- No candy thermometer needed, practically foolproof
- Customizable with whatever mix-ins you love
02 -
- Low and slow is key, high heat will seize your chocolate into a grainy mess
- Letting the chocolate cool slightly before adding marshmallows prevents them from disappearing entirely
- This fudge needs proper chilling time, so do not rush the refrigerator step
03 -
- A rubber spatula works better than a wooden spoon for folding in mix-ins gently
- If your fudge feels too soft, it probably needs more chilling time, not more cooking