Smooth and silky chocolate fudge loaded with mini marshmallows and crunchy almonds! This rocky road fudge takes less than 30 minutes to make and it’s a must for this holiday season!
Season of holiday baking is in a full swing! Have you started yet?
As for me, I’ve been baking and making Christmas sweets all October, while the rest of the world were busy with Halloween treats! I’m seasonally challenged, I know. But as you may know, I’m expecting a little one in January (in just over a month!!!), and I’m trying to prepare as many recipes as I can to share with you during my “maternity leave”. If you follow me on snapchat (my username: shineshka), you know I’ve been busy with all things Valentine’s Day right now! ?
Ok, can we talk about snapchat for a moment? I’ve been so obsessed with it lately. I share lots of everyday things like my breakfast/lunch/dinner, my workout, my bump, and everything I’m doing that I don’t share anywhere else. The 24-hour timespan makes me less nervous to share those things, you know. So, if you haven’t gotten on snapchat bandwagon yet, go ahead and sign up now! You’ll love it!
Aaanyway, this rocky road fudge though!!! Super easy to make, irresistibly rich, with lots of texture, yet smooth and silky!
Early on during my pregnancy, I’ve been obsessed with rocky road ice cream. And I mean, really obsessed! I’ve consumed tubs and tubs of them in a very short period of time. Not to mention, my husband loved that flavor too! We’d sit on the couch with giant bowl full of ice cream in the evening, indulging spoonful of creamy chocolate ice cream and secretly wishing for the next crunchy nutty bite! (<- Those are the best!)
Naturally, I wanted the same flavor in my holiday treats as well. The chocolate fudge base is quite classic and super simple. Good quality chocolate, marshmallow and sweetened condensed milk are what makes this fudge smooth and silky. Vanilla extract enhances the chocolate, and a pinch of salt for a good measure.
Toasting the almonds is highly recommended. They’re more fragrant and crunchy that way.
Add this to your holiday sweets tray this year. It takes literally less than 30 minutes to make it, and the rest is just a waiting game.
Have a fantastic weekend, my friend! And thank you for reading.
Rocky Road Fudge
Ingredients
- 1 tablespoon unsalted butter plus more for pan
- 1 cup 150gr almonds, roughly chopped
- 12 oz 340gr semi-sweet chocolate, broken into pieces (or 3 cups (12oz/340gr) chocolate chips)
- 3 cups mini marshmallows divided
- 1 can 14oz/400gr sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coarse kosher salt
Instructions
- Line 8×11.5 baking dish with aluminum foil and butter the bottom and sides of the pan.
- In a skillet, toast the almonds for 3-4 minutes over medium low heat. Roughly chop and set aside.
- In a large heatproof bowl, combine , butter, chocolate, 2 cups of marshmallows, condensed milk, vanilla extract and salt. Place it over simmering water (make sure the bottom of the pan doesn’t touch the water) and slowly melt everything until smooth, stirring frequently.
- Remove from heat and stir in remaining 1 cup of marshmallows and almonds. Pour it into the prepared pan and leave for at least 2 hours, or overnight to harden. Cut into 24 squares and serve.
- Store the fudge at room temperature, or in the fridge, covered, for up to 5 days. You can also freeze this fudge, tightly wrapped, for up to 3 months. When ready to serve, slowly thaw the fudge in the fridge, still wrapped, overnight, then bring it out to room temperature.
Tips & Notes:
Nutrition Facts:
Kathleen says
I made this and although it tastes great it didn’t set up at all. The only thing I did different is the butter in the picture is in the pot but the instructions only say to butter the pan so that is what I did, didnt put butter in with the chocolate.
Shinee says
Hey, Kathleen, sorry for my mistake in the recipe directions. It should have been said that 1 tablespoon butter, plus more for pan, AND I omitted to mention butter in step 2. Grr, so sorry about that. That said, it’s such a small amount of butter and it should affect the consistency of the fudge. How soft yours is? And how long did you let it set? Maybe refrigerating will help?
Kathleen says
I made it 2 days ago and refrigerated and also tried freezing. We are just eating it with a spoon since it is so good but very soft. Not sure what happened.
Shinee says
So weird. I’m planning to make it this weekend for my holiday treat spread. And I’ll omit the butter to see if it makes a difference. And I really appreciate your feedback and pointing out my mistake, Kathleen. Glad it tastes good though. 🙂
Seema says
Hey ,if I don’t add marshmallows would it still come out right or I need any variations.
Shinee says
Hi, Seema. It won’t be the same without marshmallows.
Karly says
This fudge looks amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Shinee says
Thanks, Karly!
Ann says
This looks absolutely fabulous, Shinee! There’s something about fudges that are so irresistible!
Shinee says
I can’t agree more, Ann. Fudges are the best! Thanks for stopping by. 🙂
Pauline Molinari says
Wow.. this looks delectable! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
Shinee says
Thanks, Pauline, for stopping by!
Beth says
Anything with marshmallows is an automatic favorite for me! Thanks for sharing!
Shinee says
Thanks, Beth!
Cindy @ Hun... What's for Dinner? says
Is it bad to be licking the computer screen while reading a blog post? I’d like to invite you to share your fudge recipe over at Simple Supper Tuesday. Hope to see you there!
Shinee says
Oh, Cindy, you made me giggle. Thanks for stopping by.
Kimberlee says
Looks like a delicious fudge recipe – look forward to trying it.
Shinee says
Thanks, Kimberlee! Let me know your thoughts if you give this a try. 😉
Heidi says
I’m a fudge maker and can’t wait to try your Rocky Road. Looks delish!
Shinee says
Hope you enjoy them as much as we did, Heidi! Thanks for stopping by!
Elizabeth Trimmer says
Shinee,
I absolutely love your website! Do you think you could add information on all recipes that explain if they can be frozen, how long and if the recipe requires refrigeration after baking? Using the fudge recipe above as an example would it spoil if I left it out? I’m Baking a number of recipes to give in gift baskets for Christmas and want to be sure I don’t make friends and family sick ?.
Thanks again for providing such unique and delicious recipes!
Sincerely,
Elizabeth Trimmer
Shinee says
Hi, Elizabeth! Thank you for the great suggestion. I’ll definitely try to add the freezing instructions moving forward. This fudge won’t spoil if left out at room temperature for up to 5 days. Just make sure to cover them up. You can also freeze this fudge, tightly wrapped, for up to 3 months. I’ll update the recipe with this info. Thanks again for your valuable comment! Have holiday baking!
Judy says
Can you use chocolate coating? for the chocolate?
Shinee says
Judy, I’d recommend to use chocolate bars for best result.
Medha @ Whisk & Shout says
Toasting nuts really adds so much flavor- this fudge looks amazing!
Shinee says
Agreed! Thanks, Medha. 😉