Rocky Road Fudge is a rich, chocolatey, and delightfully chewy treat packed with crunchy nuts and soft marshmallows. It’s the perfect no-bake dessert to whip up when I’m craving something sweet and satisfying without much effort. Whether it’s for the holidays, a party, or just an indulgent snack, this fudge never lasts long once I make it.
Why You’ll Love This Recipe
I love how simple and quick this recipe is—no fancy equipment, no candy thermometer, just one pot and a baking dish. The combination of silky chocolate, crunchy nuts, and gooey marshmallows creates that perfect rocky road texture. I also like how easy it is to customize with different mix-ins, and it stores beautifully for later. It’s truly a fuss-free dessert that delivers big flavor with minimal work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Unsalted butter
- Vanilla extract
- Mini marshmallows
- Chopped walnuts or peanuts (or any nuts I prefer)
- Salt (optional, to balance the sweetness)
Directions
- I start by lining an 8×8-inch baking dish with parchment paper or foil, leaving some overhang to easily lift the fudge later.
- In a medium saucepan, I combine the chocolate chips, sweetened condensed milk, and butter over low heat, stirring constantly until everything is melted and smooth.
- Once melted, I remove the pan from the heat and stir in the vanilla extract and a pinch of salt.
- I let the mixture cool for just a couple of minutes before folding in the mini marshmallows and chopped nuts.
- Then, I pour the fudge mixture into the prepared pan and spread it evenly.
- I press it down gently, cover it, and refrigerate for at least 2 hours until it’s firm.
- Once set, I lift the fudge out, cut it into squares, and enjoy.
Servings and timing
This recipe makes about 16 squares of fudge.
Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Variations
- I like swapping the semi-sweet chocolate with dark chocolate for a richer taste.
- For a fun twist, I sometimes use colored mini marshmallows or add a handful of dried cranberries.
- I’ve also tried adding crushed graham crackers for a s’mores-inspired version.
- Peanut butter chips or white chocolate chunks are great mix-in options too.
storage/reheating
I store my rocky road fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, I freeze the fudge for up to 3 months, separating layers with parchment paper. When I’m ready to eat, I let it thaw in the fridge or at room temperature. No reheating is needed—just unwrap and enjoy.
FAQs
How do I prevent the fudge from being too hard?
If my fudge turns out too hard, it’s usually because I overcooked the chocolate. I make sure to melt everything on low heat and remove it from the heat as soon as it’s smooth.
Can I use different types of nuts?
Yes, I often mix it up with almonds, cashews, or even macadamia nuts depending on what I have on hand or the flavor I’m aiming for.
Do I have to use marshmallows?
Marshmallows are classic in rocky road, but if I’m not a fan, I can skip them or replace them with something like dried fruit for a different texture.
Can I make this dairy-free?
Yes, I can use dairy-free chocolate chips and a dairy-free condensed milk alternative. Plant-based butter works just as well too.
Why isn’t my fudge setting properly?
If my fudge stays too soft, it might need more time to chill. I also double-check that I used the right ratio of chocolate to condensed milk for a firm texture.
Conclusion
Rocky Road Fudge is my go-to treat when I want something indulgent without the hassle. It’s quick, easy, and endlessly customizable to match my taste. Whether I’m sharing it with friends or keeping a stash in the freezer for myself, this fudge always hits the sweet spot.
PrintRocky Road Fudge
Rocky Road Fudge is a rich, no-bake chocolate treat filled with marshmallows and crunchy nuts. Quick to make and easy to customize, it’s perfect for the holidays, parties, or a sweet anytime snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
- 1 1/2 cups mini marshmallows
- 3/4 cup chopped walnuts or peanuts (or other preferred nuts)
Instructions
- Line an 8×8-inch baking dish with parchment paper or foil, leaving overhang for easy removal.
- In a medium saucepan over low heat, combine chocolate chips, condensed milk, and butter. Stir constantly until fully melted and smooth.
- Remove from heat and stir in vanilla extract and salt.
- Let cool for 1–2 minutes, then fold in mini marshmallows and chopped nuts.
- Pour mixture into the prepared pan, spread evenly, and gently press down.
- Cover and refrigerate for at least 2 hours, until firm.
- Once set, lift fudge from pan, cut into 16 squares, and serve.
Notes
- Use low heat to avoid overcooking the chocolate mixture.
- Customize with different nuts, marshmallow flavors, or add-ins like dried fruit or graham crackers.
- Dark chocolate chips can be used for a richer flavor.
- Dairy-free versions work with plant-based alternatives for all ingredients.
- Store in the fridge or freezer—no reheating needed.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
