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!
1cuproasted peanutsleave a teaspoon or two off to the side
2cupsmini marshmallowsleave a handful to the side
Instructions
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.
Notes
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.