Food is my love language, and this rocky road fudge is one of my favorite ways to show I care during the holidays. Packed with fluffy marshmallows and crunchy walnuts, this fudge is irresistibly sweet and salty. It’s so simple to make, and it has a long shelf-life, so it’s perfect for gift-giving. I highly recommend making a double batch!
Every time I make this rocky road fudge, I end up immediately making a second batch. Why, you ask? Because my husband and kids gobble up the first one before I even have a chance to cut it up. This fudge is rich, creamy, and chock full of yummy marshmallows and nuts. It’s so simple to make with sweetened condensed milk– no complicated fumbling with a thermometer required! It’s basically foolproof, and it tastes amazing!
What’s in This Rocky Road Fudge Recipe?
- Marshmallows: Add pops of sweetness and fluffiness to the fudge. I like to use mini marshmallows so they don’t overwhelm the fudge, but you could also quarter regular-sized marshmallows.
- Chocolate Chips: Form the chocolatey base of the fudge. I like semisweet, but milk or dark also works.
- Butter: Unsalted butter helps to make the fudge rich and moist. Salted will also work, but I don’t recommend it if you’re using salted nuts.
- Sweetened Condensed Milk: Helps make the fudge rich, silky, and soft. Make sure to use sweetened condensed milk, not evaporated milk!
- Walnuts: Add a bit of crunch and saltiness to the fudge. I like to toast them first to bring out their flavor, but that’s optional.
- Vanilla Extract: Enhances the sweet flavor of the fudge.
Tips for Success
- Line the baking pan with parchment paper to make it easy to remove the fudge from the pan when it’s done.
- I like to freeze the marshmallows so that they don’t melt right into the hot fudge.
- Stir the chocolate consistently until it melts for best results.
- Make sure the stove is set to medium heat. Too high and it’s likely to burn or turn grainy; too low and it will be difficult to properly heat, melt, and mix.
- Stirring too much after the fudge has come off the heat can also cause it to turn grainy, so don’t wait too long to mix in the marshmallows.
How to Store
Store leftover rocky road fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
Rocky Road Fudge Recipe
Equipment
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Kitchen Scale (optional)
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9×9-inch Baking Pan
Ingredients
- 3 cups mini marshmallows 129 grams, divided
- 2½ cups semisweet chocolate chips 425 grams
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 14 ounces sweetened condensed milk 396 grams (1 can)
- 1 cup chopped walnuts 113 grams
- 1 teaspoon pure vanilla extract 4 grams
Instructions
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Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper.3 cups mini marshmallows
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Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.2½ cups semisweet chocolate chips, 2 tablespoons unsalted butter, 14 ounces sweetened condensed milk
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Stir in the walnuts and vanilla.1 cup chopped walnuts, 1 teaspoon pure vanilla extract
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Let the mixture sit for a few minutes to cool down.
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Add 2½ cups of the chilled marshmallows to the chocolate mixture. Gently stir to combine.3 cups mini marshmallows
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Pour the whole mixture into the prepared pan. Top with the remaining ½ cup of marshmallows.
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Chill in the fridge for 2-3 hours until set.
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Remove the fudge from the pan and cut into squares.
Notes
Nutrition
How to Make Rocky Road Fudge Step by Step
Melt the Chocolate: Place 3 cups of mini marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper. Add 2½ cups of semisweet chocolate chips, 2 tablespoons of unsalted butter, and 14 ounces (1 can) of sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.
Add the Walnuts: Stir in 1 cup of chopped walnuts and 1 teaspoon of vanilla extract. Let the mixture sit for a few minutes to cool down.
Add the Marshmallows: Add 2½ cups of the chilled mini marshmallows to the chocolate mixture. Gently stir to combine.
Chill the Fudge: Pour the whole mixture into the prepared pan. Top with the remaining ½ cup of mini marshmallows. Chill in the fridge for 2-3 hours until set. Remove the fudge from the pan and cut into squares.
More Fudge Recipes to Try!
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