Rocky Road Chocolate Fudge (Printable)

Creamy chocolate with marshmallows and nuts delivers a delightful blend of textures and flavors.

# What You Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tablespoons unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 ½ cups mini marshmallows
06 - 1 cup chopped walnuts or pecans

# Steps:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, combine semi-sweet chocolate chips, sweetened condensed milk, and cubed butter, stirring constantly until smooth and fully melted.
03 - Remove from heat and stir in the vanilla extract.
04 - Gently fold mini marshmallows and chopped nuts into the chocolate mixture until evenly distributed.
05 - Pour the mixture into the prepared pan and spread evenly using a spatula.
06 - Refrigerate for a minimum of 2 hours, or until completely set.
07 - Lift the set fudge from the pan using the parchment overhang and cut into 24 squares.
08 - Store leftovers in an airtight container in the refrigerator for up to one week.

# Expert Tips:

01 -
  • It takes less than 15 minutes of active work, and the rest is just waiting for the fridge to do its job.
  • Every bite has something different: soft chocolate, chewy marshmallow, and a snap of toasted nut.
  • It holds up beautifully in a tin, which makes it one of the easiest gifts you can give without any fuss.
02 -
  • Low heat is the only way to melt chocolate without seizing it into a grainy mess, so resist the urge to rush.
  • If you add the marshmallows while the mixture is too hot, they will melt into the fudge instead of staying intact.
  • Wetting your knife between cuts keeps the fudge from sticking and gives you cleaner edges.
03 -
  • Use a glass or metal pan instead of nonstick, as it chills faster and releases more cleanly.
  • If you want a smoother top, press a piece of plastic wrap directly onto the surface before chilling, then peel it off before cutting.
  • Toast your nuts in a dry skillet for 3 to 4 minutes before adding them, and the difference in flavor will surprise you.
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