Rocky Road Fudge

Treat yourself to classic Rocky Road Fudge, a nostalgic no-bake treat that balances deep chocolate, pillowy marshmallows, and crunchy salted peanuts. This fudge has a silky, dense chocolate base with bright pops of chew from mini marshmallows and a salty contrast from roasted peanuts. The aroma while melting is rich and chocolate-forward, with warm butter notes. It is ideal for holiday cookie trays, potlucks, or an easy dessert when you want impressive results with minimal fuss. If you enjoy other simple fudge recipes, you might like this two-ingredient chocolate peanut butter fudge for a quick variation. Rocky Road Fudge also pairs well with a cup of coffee or a glass of cold milk, and it stores nicely so you can make it a day ahead for parties.

Ingredients

• 3 cups semi-sweet chocolate chips
  Adds the rich chocolate flavor and smooth melt that forms the base of the fudge.

• 1 (14 ounce) can sweetened condensed milk
  Sweet, thick liquid that helps create a creamy, fudgy texture and glossy finish.

• 4 tablespoons butter, cubed
  Adds shine and richness; cubed butter melts more evenly into the chocolate.

• 1 teaspoon vanilla extract
  Enhances the chocolate flavor with a warm, aromatic note.

• 3 cups mini marshmallows plus a few extra for the top
  Small marshmallows provide chewy pockets throughout the fudge; extra pieces make the top look inviting.

• 1 cup salted peanuts plus a few extra for the top
  Salted peanuts add crunchy texture and a salty counterpoint to the sweet chocolate; extra nuts for decoration and texture.

(Note: all ingredients are listed exactly as required.)

Step-by-step Instructions

1. Line a 9×13 inch dish with foil and spray with nonstick cooking spray. This makes removing the fudge easy and protects the pan.

2. In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter. Use a saucepan that gives you room to stir without splashing.

3. Melt the mixture over medium heat, stirring constantly until smooth. Keep the heat moderate so the chocolate melts evenly and does not scorch. Tip: use a heatproof spatula to scrape the bottom and sides.

4. Remove the saucepan from heat and stir in the salted peanuts and vanilla extract. Stir just until evenly distributed so the peanuts stay crunchy.

5. Place the mini marshmallows in a large bowl and pour the chocolate mixture over them, mixing well to combine. Work quickly while the chocolate is warm so it coats the marshmallows evenly.

6. Spread the mixture evenly into the prepared pan. Use an offset spatula or the back of a spoon to smooth the top gently.

7. Sprinkle additional peanuts and marshmallows on top for decoration. Press them in lightly so they stick as the fudge sets.

8. Refrigerate the fudge until firm, about 2 to 3 hours or overnight for best results. For easiest slicing, chill until completely set.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes active melting and mixing
• Total Time: 2 hours 25 minutes (includes chilling time; refrigerate 2 hours)
• Servings: about 24 squares
• Calories: approximately 240 calories per serving

Tips, Storage & Variations

• Practical tips: Warm the saucepan on medium and stir constantly to avoid burning. Line the pan with enough foil overhang to lift the fudge out in one piece. If the chocolate seems grainy, continue stirring off heat until smooth.

• Cutting tip: Let the fudge chill fully, then lift it from the pan on the foil and use a sharp knife warmed under hot water for cleaner slices.

• Storage: Store cooled, cut fudge in an airtight container at room temperature for up to 3 days, or refrigerate for up to 2 weeks.

• Freezing: Wrap individual pieces in plastic wrap and freeze in a sealed container for up to 3 months. Thaw in the refrigerator before serving.

• Flavor variations using existing ingredients only:

  • Add an extra 1/2 cup salted peanuts to the mix for a nuttier, crunchier fudge.
  • Fold in an additional cup of mini marshmallows for a softer, fluffier texture.
  • Sprinkle extra marshmallows and peanuts on top for a more decorative presentation.

For another nut-forward idea, see this butter pecan fudge and for a sweet, nut-sugar variant try this easy pecan sugar fudge. If you prefer colorful novelty fudge techniques, check the playful bubblegum cloud fudge recipe for inspiration.

Frequently Asked Questions

1. How long does Rocky Road Fudge need to set?
   About 2 to 3 hours in the refrigerator; overnight gives the best firm texture.

2. Can I skip the peanuts for a nut-free version?
   Yes, omit the peanuts and add slightly more marshmallows if desired.

3. Will the marshmallows melt into the chocolate?
   If you mix while the chocolate is warm, marshmallows will soften but remain distinct for chewiness.

4. How do I get clean slices?
   Chill completely, lift the fudge from the pan using the foil, and slice with a warm, sharp knife.

5. Can I use dark chocolate chips instead of semi-sweet?
   Yes, swapping to dark chocolate will yield a richer, less sweet fudge.

People Also Ask

1. What pan size should I use for Rocky Road Fudge?
   Use a 9×13 inch dish as specified to get the correct thickness and set time.

2. Can I make this fudge without a stove?
   This particular method uses a saucepan; for no-stove options, consult microwave-specific recipes.

3. Are mini marshmallows necessary?
   Mini marshmallows distribute more evenly and create consistent pockets of chew.

4. Should I roast the peanuts first?
   If your peanuts are raw, roasting enhances flavor, but already salted peanuts work well as listed.

5. Is sweetened condensed milk the same as evaporated milk?
   No, sweetened condensed milk is sweet and thicker; do not substitute evaporated milk without adjusting sugar.

6. Can I double this recipe?
   Yes, but use a larger pan or two pans to maintain similar thickness and set time.

7. How do I prevent the chocolate from seizing?
   Keep heat moderate and stir constantly; avoid water contact with chocolate to prevent seizing.

8. Can I use full-size marshmallows?
   Full-size marshmallows can work but will create larger pockets and change the texture distribution.

Conclusion

I hope this Rocky Road Fudge recipe becomes a go-to for your gatherings and cozy nights in. If you want a faster approach, try the microwave Rocky Road fudge version at Dinner at the Zoo for a quick alternative microwave Rocky Road fudge at Dinner at the Zoo. For a salted twist and plating inspiration, check the salted Rocky Road fudge ideas at Shutterbean salted Rocky Road fudge inspiration at Shutterbean. Please make a batch, customize it to your taste, and share how it turned out for your friends and family. Enjoy every bite and have fun with this classic, comforting treat.

Rocky Road Fudge

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Treat yourself to classic Rocky Road Fudge, a nostalgic no-bake treat that balances deep chocolate, pillowy marshmallows, and crunchy salted peanuts.

• Author: daniel-kim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 145 minutes
• Yield: 24 squares 1x
• Category: Dessert
• Method: No-Bake
• 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

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

Store cooled, cut fudge in an airtight container at room temperature for up to 3 days, or refrigerate for up to 2 weeks. Freezing: Wrap individual pieces in plastic wrap and freeze in a sealed container for up to 3 months.

Nutrition

• Serving Size: 1 square
• Calories: 240
• Sugar: 26g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg