Easy Rocky Road Fudge (Print Version)
Creamy chocolate fudge loaded with marshmallows and crunchy nuts for a quick no-bake 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 Make It:
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, 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 Advice:
01 -
- Three ingredients create the silky chocolate base, meaning you probably have everything in your pantry right now
- The texture contrast between smooth fudge, gooey marshmallows, and crunchy nuts makes every bite interesting
- This recipe has rescued me more times than I can count when I need a gift that looks impressive but takes barely any effort
02 -
- Low and slow heat is non-negotiable because high heat will seize the chocolate and create a grainy, unfixable texture
- The cooling step before adding mix-ins prevents marshmallows from disappearing into the fudge
- This needs to chill completely before cutting or you will end up with a sticky mess instead of clean squares
03 -
- Run your knife under hot water and wipe it dry between every few cuts for the cleanest, most professional looking squares
- Toast the nuts in a dry pan for 3 minutes before adding them, which brings out this incredible depth of flavor