Rocky Road Fudge

Warm, chocolatey, and delightfully nostalgic, this Rocky Road Fudge is the kind of treat that brings a smile at first bite. Rich semi-sweet chocolate melts into a glossy, creamy base while sweetened condensed milk and butter add silkiness and body. Chewy mini marshmallows and crunchy salted peanuts create the classic Rocky Road contrast of soft and crisp textures, with a sweet roast-like peanut aroma that fills the kitchen as the fudge cools. This recipe is ideal for holiday cookie plates, potlucks, last minute gifts, or when you want a simple, no-fuss dessert that still feels indulgent. If you enjoy fudgy desserts, you might also like this decadent white chocolate raspberry fudge for a fruity twist on a classic treat.

Ingredients

• 3 cups semi-sweet chocolate chips, for a deep chocolate flavor and smooth texture.
• 1 (14 ounce) can sweetened condensed milk, adds sweetness and a fudgy, creamy body.
• 4 tablespoons butter, cubed, helps the fudge set glossy and adds richness.
• 1 teaspoon vanilla extract, brightens the chocolate with a warm, aromatic note.
• 3 cups mini marshmallows plus a few extra for the top, provide chewiness and light sweetness.
• 1 cup salted peanuts plus a few extra for the top, give crunchy texture and a salty counterpoint.

For another take on a creamy bar recipe, try this a similar creamy fudge recipe for inspiration.

Step-by-Step Instructions

1. Line a 9×13 inch dish with foil and spray with nonstick cooking spray. Tip: press the foil smoothly into the corners to make removal easier.
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. Keep the heat moderate to prevent scorching. A silicone spatula works well for scraping the bottom.
4. Remove from heat and stir in the salted peanuts and vanilla extract. Mix until the peanuts are evenly distributed.
5. Place mini marshmallows in a large bowl and pour the chocolate mixture over them, mixing well to combine. Work quickly while the mixture is still warm so the marshmallows get coated.
6. Spread the mixture evenly into the prepared pan and sprinkle additional peanuts and marshmallows on top for decoration. Gently press the top pieces so they stick.
7. Refrigerate until firm, about 2 to 3 hours or overnight for best results. Chilling longer helps the fudge cut cleanly.

For tips on melting and combining chocolate cleanly, see this easy fudge melting method.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes including chilling time (or overnight for best results)
• Servings: about 24 squares
• Calories: approximately 230 kcal per square

This serving estimate comes from cutting the finished 9×13 pan into 24 even pieces. For guidance on portioning and serving fudge, consult this fudge portion guide.

Tips, Storage & Variations

Tips

• Use medium heat and constant stirring when melting to avoid burning the chocolate.
• If the mixture becomes too stiff while working, warm it briefly over very low heat for a few seconds and stir.
• Press the extra marshmallows and peanuts into the surface so the fudge looks decorative.

Storage

• Store in an airtight container in the refrigerator for up to 2 weeks.
• To keep the top fresh, separate layers with parchment paper.

Freezing

• Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Flavor variations using only the ingredients provided

• Extra peanut crunch: fold in an additional 1/2 cup peanuts for more crunch.
• Marshmallow-topped: add a generous layer of extra mini marshmallows on top before chilling for a fluffier bite.
• Salt-forward: sprinkle extra peanuts and a few additional pinches of flaky salt on top for a saltier contrast.

For more ideas on simple swaps and inspiration, you can explore related recipes like this fudge variations and ideas.

FAQ

Q: Can I use a different size pan?
A: Yes, but a smaller pan will make thicker fudge and a larger pan will make thinner pieces. Adjust cutting accordingly.

Q: Do I have to refrigerate the fudge?
A: Yes. Refrigeration helps the fudge set properly and makes it easier to cut.

Q: Can I use regular marshmallows instead of mini?
A: Yes. Chop regular marshmallows into smaller pieces so they distribute evenly.

Q: How do I get clean cuts when slicing fudge?
A: Chill until firm and use a hot, dry knife wiped between cuts for clean edges.

Q: Is it okay to use roasted unsalted peanuts instead of salted?
A: Yes, but you may want to sprinkle a little extra salt on top to maintain the sweet and salty balance.

People Also Ask

Q: How long does Rocky Road Fudge last in the refrigerator?
A: Stored in an airtight container, it lasts about 2 weeks in the refrigerator.

Q: Can I make this fudge ahead of a party?
A: Yes, make it a day or two ahead and store chilled until serving.

Q: Will the marshmallows melt completely into the fudge?
A: The marshmallows will soften and coat with chocolate but should retain some chew when mixed properly.

Q: Can I use dark chocolate chips instead of semi-sweet?
A: Yes, dark chocolate will give a less sweet, more intense chocolate flavor.

Q: Is sweetened condensed milk necessary for the texture?
A: Yes, it gives the smooth, fudgy texture that sets well without tempering.

Q: How do I prevent peanuts from becoming soggy in the fudge?
A: Use roasted peanuts and fold them in right before pouring the mixture into the pan to preserve crunch.

Q: What is the best way to remove the fudge from the pan?
A: Lift the foil out of the pan using the edges, then peel away the foil before cutting.

Conclusion

This Rocky Road Fudge is a simple, crowd-pleasing treat that balances rich chocolate, chewy marshmallows, and crunchy salted peanuts. If you enjoy variations or want a microwave shortcut, check this Rocky Road Fudge recipe at Dinner at the Zoo for another method. For a salted twist that emphasizes contrast, see the Salted Rocky Road Fudge at Shutterbean for inspiration. Rocky Road Fudge – Dinner at the Zoo Salted Rocky Road Fudge – Shutterbean

Enjoy making the fudge, share it with friends, and savor those gooey, crunchy bites with a cup of coffee or a glass of milk.