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Rocky Road Fudge

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Rocky road fudge has a decadent chocolate fudge base, loaded with mini marshmallows and crunchy almonds. It’s irresistibly rich, easy to make, and perfect for sharing during holiday season!

slices of rocky road fudge

Forget vanilla or chocolate, my heart belongs to rocky road fudge!

The salty crunch of almonds mixed with sweet, pillowy marshmallows is enough to win me over, but it’s all encased in decadent chocolate fudge. Yes, please!

Why you’ll love this recipe:

  • Just like the classic ice cream flavor
  • No candy thermometer necessary
  • Only 10 minutes of hands-on time

The best part about this fudge, besides its silky smooth texture, is how easy it is! You don’t have to boil, temp, or babysit it.

A combination of good quality chocolate and sweetened condensed milk creates its silky smooth texture!

Key Ingredient Notes:

ingredients for rocky road fudge
  • Unsalted butter – It’s best to use unsalted butter for baking. It gives you control over the amount and quality of salt in the recipe. The addition of butter makes this fudge extra decadent!
  • Almonds – It’s not rocky road fudge without nuts! I prefer almonds, but walnuts, peanuts, and pecans taste great too. I highly recommend toasting the almonds, as it makes them crunchy and fragrant.
  • Semi-sweet chocolate has a mid-range sweetness and intensity. For a deep, intense chocolate base, use dark chocolate, and for a sweeter base, use milk chocolate.
  • Mini marshmallows – Don’t use old marshmallows. They go stale after a while and lose their pillowy soft texture. If your marshmallows are clumping together or taste hard, spring for a new bag! Trust me on this one.
  • Sweetened condensed milk – This miracle ingredient sweetens the fudge and gives it a creamy yet firm texture. Do not use evaporated milk!
  • Vanilla enhances the flavor of the chocolate.
  • Kosher salt – Salt rounds out the sweetness, and brings all the flavors together.

How to make this recipe:

This rocky road fudge recipe is super simple!

Before you start, line an 8 x 11.5 inch pan with aluminum foil, then butter the bottom and sides of the pan.

1. Toast the almonds

  • In a skillet, toast the almonds over medium-low heat for 3 to 4 minutes, or until they turn a deeper brown and smell fragrant. Stir the almonds continuously to prevent burning.
  • Roughly chop the almonds and set them aside.

Tip

If the almonds are forming dark brown patches, the heat is too high!

almonds in a skillet, toasted almonds getting chopped

2. Make the fudge

  • In a large heatproof bowl, combine the butter, chocolate, 2 cups of marshmallows, sweetened condensed milk, vanilla extract and salt.
  • Place the bowl over a pan of simmering water on medium heat. The bottom of the bowl shouldn’t touch the water or it will get too hot.
  • Slowly melt everything until smooth, stirring frequently.
  • Remove the bowl from the heat and stir in the rest of the marshmallows and almonds.
a bowl of chocolate, marshmallows, and almonds

3. Assemble & slice

  • Pour the fudge into the prepared pan and leave for at least 2 hours, or overnight to harden.
  • Cut into 24 small squares (fudge is rich!)
a dish full of rocky road fudge, slices of fudge

Tips for Success:

  • For best results, use Eagle brand sweetened condensed milk. Store brands vary in quality and thickness.
  • Toast the almonds for the best taste! Toasting nuts intensifies their flavor and makes them crunchier. It only takes a few minutes to do, and it’s so worth it.
  • Be sure the bottom of the bowl doesn’t touch the hot water. You want even, moderate heat to melt the chocolate, otherwise it can scorch.
  • You can make this fudge in the microwave! Combine the butter, chocolate, 2 cups of marshmallows, condensed milk, vanilla extract and salt in a microwave-safe bowl. Heat in 30-second intervals, stirring after each addition, until melted and smooth. Follow the recipe as directed.
  • Fudge is very rich! For this reason, it’s best to cut it into small pieces.

Storing Tips:

  • Store the fudge in an airtight container lightly wrapped in parchment paper.
  • If you store it at room temperature, it’ll last for 5 days. If you store it in the refrigerator, it should last up to two weeks!
  • Rocky road fudge can be frozen for up to 3 months. Tightly wrap it in saran wrap, then place it into a freezer-safe container or bag.
  • Thaw in the refrigerator overnight, before you bring it to room temperature.
a stack of rocky road fudge pieces

FAQs:

What type of nuts are in rocky road?

There is some debate on which nuts are traditionally in rocky road flavored treats. Some treats contain walnuts or peanuts, but most commonly you will see almonds!

Does fudge need to be refrigerated?

No, fudge can be stored at room temperature for up to 5 days. It lasts up to two weeks in the refrigerator, and up to 3 months in the freezer.

Can I substitute evaporated milk for the sweetened condensed milk?

You can not substitute evaporated milk in this easy fudge recipe! Sweetened condensed milk mimics the rich taste and texture of old fashioned fudge without having to temp or boil the ingredients.

Decadent Holiday Treats:

slices of rocky road fudge

Rocky Road Fudge

Rocky road fudge has a decadent chocolate fudge base, loaded with mini marshmallows and crunchy almonds. It's irresistibly rich, easy to make, and perfect for sharing!
5 from 3 votes
serves: 24 squares
Prep: 10 minutes
Total : 2 hours 10 minutes

Ingredients

  • 1 tablespoon unsalted butter plus more for pan
  • 1 cup (150g) almonds roughly chopped Note 1
  • 12 ounces (340g) semi-sweet chocolate broken into pieces Note 2
  • 3 cups mini marshmallows divided
  • 1 can (400g) sweetened condensed milk Note 3
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon coarse kosher salt
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Line an 8×11.5 baking dish with aluminum foil and butter the bottom and sides of the pan.
  • To toast almonds: In a skillet, toast the almonds for 3-4 minutes over medium low heat, stirring frequently. Roughly chop and set them aside.
  • To make the fudge: In a large heatproof bowl, combine the 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 the bowl from the heat and stir in remaining 1 cup of marshmallows and almonds.
  • To set the fudge: Pour the fudge into the prepared pan and allow to set for at least 2 hours, or overnight to set.
  • Once set, remove the fudge from the pan and cut it into 24 squares.

Tips & Notes:

Note 1: You can swap the almonds with peanuts, pecans, or walnuts. 
Note 2a: You may use 3 cups (340g) chocolate chips.
Note 2b: For an intense chocolate flavor, use dark chocolate chips. For a sweet and mild flavor, use milk chocolate. 
Note 3: I recommend using name brand sweetened condensed milk, like Eagle or Carnation. 
Storing Tips: 
– Store the fudge in an airtight container lightly wrapped in parchment paper.
– If you store it at room temperature, it will last for 5 days. If you store it in the refrigerator, it should last up to two weeks!
– Rocky road fudge can be frozen for up to 3 months. Tightly wrap it in saran wrap, then place it into a freezer-safe container or bag.
– Thaw in the refrigerator overnight, before you bring it to room temperature.

Nutrition Facts:

Calories: 141kcal (7%) Carbohydrates: 14g (5%) Protein: 2g (4%) Fat: 9g (14%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 2mg (1%) Sodium: 31mg (1%) Potassium: 123mg (4%) Fiber: 2g (8%) Sugar: 9g (10%) Vitamin A: 22IU Calcium: 25mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
slices of rocky road fudge
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

This recipe was originally published on December 4th, 2015.

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  2. 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.

    Reply

    • 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?

      Reply

      • 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.

        Reply

        • 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. 🙂

  11. 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

    Reply

    • 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!

      Reply