Rocky Road Fudge
This Rocky Road Fudge is full of chocolatey, nutty, marshmallowy, goodness. It is a foolproof and easy-to-make fudge recipe that tastes just like the ice cream version.
This Rocky Road Fudge is everything you love from the ice cream version in fudge form. Full of chocolatey, nutty, marshmallowy, goodness, this is a foolproof and easy-to-make recipe that doesn’t require a candy thermometer and turns out perfectly every time you make it. Yum, yum, yum!
Ingredients You Will Need
Cooking Instructions
Step 1: Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
Step 2: Heat the ingredient on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process.
Step 3: Take off the heat and add the Vanilla.
Step 4: Stir until combined.
Step 5: Add the Peanuts to the chocolate fudge mixture and fold them together.
Step 6: Add the Mini Marshmallows to the fudge mixture and gently fold just until combined.
Steps 7-8: Line an 8×8″ baking pan with parchment paper and pour the fudge mixture into the pan.
Step 9: Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth down the top of the fudge.
Step 10: Cover with pan with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
Serving and Storage Instructions
Step 8: Remove the fudge from the refrigerator and cut it into individual pieces. Store the fudge in the refrigerator in an air-tight container. It should last at least 2-3 weeks in the refrigerator. We think Fudge tastes best served at room temperature so we take it out of the refrigerator about an hour before we serve it.
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Rocky Road Fudge
This Rocky Road Fudge is full of chocolatey, nutty, marshmallowy, goodness. It is a foolproof and easy-to-make fudge recipe that tastes just like the ice cream version.
Ingredients
- 1 bag Milk Chocolate Chips (11.5 oz.)
- 1 bag Semi-Sweet Chocolate Chips (11.5 oz.)
- 2 cups Mini Marshmallows
- 1 tablespoon Butter (Sweet Cream Salted)
- 1 can Sweetened Condensed Milk (14 oz.)
- 2 teaspoons Vanilla Extract
- 1 1/2 cups Chopped Nuts (Peanuts or Walnuts)
- 1 1/2 cups Mini Marshmallows
Instructions
- Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
- Heat the ingredient on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process.
- Take off the heat and add the Vanilla.
- Stir until combined.
- Add the Peanuts to the chocolate fudge mixture and fold them together.
- Add the Mini Marshmallows to the fudge mixture and gently fold just until combined.
- Line an 8×8″ baking pan with parchment paper and pour the fudge mixture into the pan.
- Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth down the top of the fudge.
- Cover with pan with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
Notes
The better chocolate you use, the better your fudge will taste. When making fudge (as opposed to cookies), we like to use Ghirardelli chips. We have found that a combination of Milk Chocolate Chips and Semi-Sweet Chocolate Chips is perfection. Not too sweet, not too much like a chocolate chip cookie. If you only have Semi-Sweet Chips, don’t worry. That will work too.
Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
