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
- 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
- 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.