Rocky Road Fudge is a rich and creamy chocolate fudge studded with salty peanuts, fluffy marshmallows to make a delicious treat that is sweet, salty, crunchy, and chewy! Perfect for kids of all ages it makes a tasty edible gift!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
ROCKY ROAD FUDGE
Not only do I love Rocky Road ice cream, I am sucker for this fudge!
I am not sure why I only make it during the holidays, because it is perfect all year round.
Fudge is such an easy treat to make, really requiring only 2 ingredients (chocolate chips and sweetened condensed milk) I can’t believe I don’t make it every day.
Rocky Road is a traditional flavor for many sweet treats, and I see why. Creamy chocolate, salty peanuts, fluffy marshmallow…
I am already drooling just thinking about it.
This Rocky Road Fudge makes a delicious sweet treat that is welcome in any gift bag!
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ROCKY ROAD FUDGE INGREDIENTS
- semi sweet chocolate chips
- sweetened condensed milk
- vanilla extract
- roasted peanuts
- mini marshmallows
Chocolate – I like to use semi-sweet chocolate chips but you can also use dark chocolate, or a combination of the two.
Sweetened Condensed Milk – Be sure it’s sweetened condensed and NOT evaporated milk.
Butter – I prefer to use unsalted butter to control the amount of salt in the recipe. I do not recommend using margarine for this.
Vanilla – Vanilla extract is great for this but you can also use almond.
Peanuts – Dry roasted peanuts are the best for this. If you only have raw, toast them beforehand.
Marshmallows – Miniature marshmallows are the best for this recipe. If you only have regular or large sized ones, cut them into pieces before adding to fudge.
HOW TO MAKE ROCKY ROAD FUDGE
FIRST: Prepare an 8×8 baking dish with parchment paper or aluminum foil. Set aside.
SECOND: In a medium sized saucepan over medium heat, combine chocolate chips, butter, and sweetened condensed milk. Stir frequently until melted and blended together.
THIRD: Remove the saucepan from the heat and add the vanilla extract and salt and stir to combine. Gently stir in the nuts and marshmallows.
FOURTH: Pour the fudge mixture into the 8 x 8 prepared pan. Smooth out the fudge to an even layer and top with the handful of marshmallows and peanuts that were set aside.
FIFTH: Allow the fudge to chill in the refrigerator until you are ready to cut and serve. Store any remaining fudge in an airtight container in the refrigerator for up to a week.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
WHAT TYPE OF NUTS ARE IN ROCKY ROAD?
Traditionally, peanuts are the nuts that are found in rocky road. I like to use dry roasted peanuts as they have an extra nutty flavor. Just be sure that they are unsalted and don’t have any oil on them or the chocolate won’t stick to them.
HOW LONG CAN ROCKY ROAD LAST?
This recipe can last for up to 2 weeks in the fridge or 2 months in the freezer.
IS ROCKY ROAD DARK CHOCOLATE?
I like dark chocolate with a sprinkle of sea salt with mine but it’s best with semi-sweet chocolate.
HOW TO STORE IT & CAN I FREEZE IT?
Keep this fudge in the fridge, in an air tight container, for up to 2 weeks. Mine never lasts that long because we eat it so fast!
The freezer is a great place to store fudge as well. Make a few batches, well ahead of the holidays, and store it, tightly wrapped in an air tight container, for up to 2 months.
Imagine having all your holiday baking done?!?
TAPAS TIPS & TRICKS
- You must use sweetened condensed milk for this recipe. Do not use evaporated milk, heavy cream, or half & half. The fudge will not turn out correctly.
- If you don’t like the traditional peanuts in the recipe, feel free to use pecans, walnuts, or almonds.
- Don’t want this much fudge? Make a half recipe!
- This fudge will take a couple of hours to fully harden. If it’s not completely firm after 4 hours, something isn’t quite right.
- Once you take the pan off the heat, wait a minute before stirring in the marshmallows or they will melt and not keep their shape. You can also place the marshmallows in the freezer for 10 minutes before adding them to the chocolate to keep them from melting.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Rocky Road Fudge has a rich, chocolate-y flavor that’s shared with roasted peanuts, a splash of vanilla, and soft, chewy marshmallows. This easy recipe comes together quickly and is perfect for the upcoming holidays. Serve this delicious fudge with milk, coffee, or hot chocolate.
MORE EASY SNACKS
- Dark Chocolate Almond Fudge
- Creamy Chocolate Fudge
- Hot Fudge Sauce
- Butter Pecan Fudge
- Wicked Witch Fudge
- 16 ounces semi sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1⁄4 cup unsalted butter
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup roasted peanuts (leave a teaspoon or two off to the side)
- 2 cups mini marshmallows (leave a handful to the side)
- Combine in a medium saucepan over medium heat the butter, chocolate chips, and sweetened condensed milk.
- Stir frequently until melted and blended together.
- Remove the saucepan from the heat and add the vanilla extract and salt and stir to combine.
- Gently stir in the marshmallows and peanuts to the mixture.
- Pour the fudge mixture into an 8 x 8 prepared dish. (I like to use silicone for the easy removal, but you can use a glass dish that’s been prepared with parchment paper)
- Smooth out the fudge to be equally distributed and then top with the handful of marshmallows and peanuts that were set aside.
- Allow the fudge to chill in the refrigerator until you are ready to cut and serve.
- Store any remaining fudge in an airtight container in the refrigerator for up to a week.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 16 Serving Size: 1 square
Amount Per Serving: Calories: 401Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 228mgCarbohydrates: 53gFiber: 3gSugar: 46gProtein: 7g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
Welcome to #CandyFudgeFavorites Day hosted by Jennifer from Take Two Tapas! It’s the holidays and we are celebrating the holiday tradition of making candy and fudge!
Join me and my fellow bloggers as we share our favorite holiday candy and fudge recipes today. I know you will see some old favorites and I hope you find some new ones!
- Rocky Road Fudge from Jennifer at Take Two Tapas
- Crockpot Peanut Clusters from Jennifer at Leftovers Then Breakfast
- Chocolate Orange Fudge from Michaela at An Affair From The Heart
- Champagne Truffles from Kathleen at The Fresh Cooky
- Candied Bacon from Kathy from Lemon Blossoms
- Slow Cooker Fudge from Ashley at Cheese Curd In Paradise
- 3-Ingredient Chocolate Almond Fudge from Julie at Hostess at Heart
- Rocky Road Clusters from Kathryn at Kathryn’s Kitchen Blog
- Sponge Candy from Inger at Art of Natural Living
- Bourbon Bacon Buckeyes from Terri at Our Good Life
- Honeycomb Candy from Jennifer at Jen Around the World
- Haystacks from Ellen at Family Around the Table
- Peppermint Pretzels from Rebecca at Devour Dinner
- Chocolate Almond Cranberry Clusters from Nicole at Daily Dish Recipes
- Turtle Fudge from Heather at Hezzi-D’s Books and Cooks
- Ube Coconut Truffles from Sue at Palatable Pastime
- Christmas Gum Drop Nougat Candy from Amy at Savory Moments
- Coconut Balls from Sheila at Life Love and Good Food
- Milk Chocolate Fudge from Radha at Magical Ingredients
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