Rocky Road Fudge is an easy, no-bake dessert that you can make in 10 quick minutes. This family favorite recipe is simply a combination of the classic old-fashioned fudge flavors–chocolate, marshmallows, and nuts–that form together to create an irresistible Christmas candy or an anytime indulgence.
My Favorite No-Bake Rocky Road Fudge
This Rocky Road Fudge recipe is what I call “the easiest, most straightforward” way to cook candy because it doesn’t require a thermometer or special equipment. Instead, this stovetop method simply combines 6 ingredients to create a creamy chocolate fudge that is filled with peanuts and marshmallows.
Each rich square is chewy, crunchy, salty, and sweet; a perfect flavor and texture pairing and the best bite-size delightfully decadent dessert!
Rocky Road Fudge is the ultimate sweet treat because it combines everything I love about the classic ice cream flavor mixed into a rich chocolate confection. Better than anything made in a fudge factory and more economical than something store-bought, this homemade fudge is ideal for holiday gift-giving and easy to dress up with decorative colors for a festive and fun party platter or tray of holiday treats.
Why We Love This Rocky Road Fudge Recipe
- Quick and easy to make.
- Delicious no-bake dessert that only uses 6 ingredients.
- Chewy, crunchy, salty, and sweet in every bite.
- Creamy chocolate Christmas candy or anytime indulgence.
- Can be enjoyed year-round or dressed up for the holidays.
- Perfect for a simple snack, potluck, or homemade edible gift.
Ingredients
- Semi-sweet chocolate chips
- Sweetened condensed milk: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half–nothing else will work! The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this fudge.
- Butter, cubed
- Vanilla
- Mini marshmallows
- Salted peanuts
Substitutions and Additions
- Nuts: I love the taste of peanuts in this Rocky Road Fudge, but this recipe works with any type of nuts. Almonds, walnuts, pistachios, or pecans will all taste delicious! For those with nut allergies, this fudge will taste great without nuts too!
- Tasty Toppings: This recipe has an adaptable base and is so easy to create custom variations just by sprinkling your favorite garnishes on top of the fudge right after pouring it in the pan. You can try mini pretzel pieces, M&M’s, crushed cookies or candy bars, or even dried fruit. or if you are making it at other times of the year you could do candy corn or heart shaped sprinkles, depending on the season.
- Festive Fudge: Feel free to make holiday or seasonal fudge that looks festive. You can add candy corn, heart shaped candy, or themed colored sprinkles for special occasions.
Recommended Tools to Make this Recipe
- 9×13 dish
- Tin foil
- Nonstick spray
- Medium saucepan
- Mixing bowl
- Measuring tools
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How to Make the Homemade Rocky Road Fudge
This Rocky Road Fudge recipe is so easy and quick to make by combining the classic flavors of chocolate, marshmallows, and nuts. A delicious Christmas candy or irresistible anytime indulgence!
- Combine and melt the chocolate chips, sweetened condensed milk and butter.
Pro-Tip: I recommend using cold butter for this recipe. I actually think it works out better when the butter takes a little longer to melt with the chocolate. - Remove from heat and mix in peanuts.
- Add marshmallows to a large bowl and mix in chocolate mixture.
Pro Tip: If you don’t want some of the marshmallows to melt and swirl then wait just a few minutes to let the chocolate cool before pouring over the marshmallows. You can freeze the marshmallows to help them keep their shape and not melt too much when they get stirred into the hot chocolate mixture. - Spread mixture into 9×13 dish.
- Sprinkle additional peanuts and marshmallows on top and chill in refrigerator for 2-3 hours or overnight.
- Cut into squares and enjoy!
Pro-Tip: Make sure your fudge is completely cool before cutting. I like to refrigerate my fudge for at least 2-3 hours because it makes the fudge much easier to cut.
Tips
- This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half–nothing else will work! The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this fudge.
- You can freeze the marshmallows to help them keep their shape and not melt too much when they get stirred into the hot chocolate mixture.
- Make sure your fudge is completely cool before cutting. I like to refrigerate my fudge for at least 2-3 hours because it makes the fudge much easier to cut.
- I recommend using cold butter for this recipe. I actually think it works out better when the butter takes a little longer to melt with the chocolate.
Storage Tips
- To Store: Fudge will stay for up to 2 weeks at room temperature. Just make sure you keep it in an airtight container so it doesn’t dry out.
- To Freeze: Store the fudge in the freezer, wrapped in plastic and then placed in an airtight container, for up to 3 months.
Frequently Asked Questions
Rocky Road is a traditional flavor combination of chocolate, nuts, and whole or diced marshmallows. In some parts of the world Rocky Road is a flavor of ice cream but the same name is also given to no-bake chocolate treats.
It is easy to make this fudge ahead of time and freeze it. I recommend freezing it in a block by wrapping it in plastic wrap and then placing it in a freezer-safe bag for up to 3 months. When you are ready to serve it, thaw it out, then cut into squares.
No, you do not have to refrigerate fudge. Almost all fudge recipes will keep better at room temperature or frozen because the refrigeration has a tendency to dry it out. If you must refrigerate or prefer to bite into a cold square, do your best to keep it covered well and in an airtight container, much like you would if you were keeping it at room temperature.at room temperature.
I think it is best to freeze the entire block of fudge. Then when you are ready to serve it, slice it into small squares after it has been thawed. To ensure your fudge stays fresh in the freezer, make sure your fudge is tightly wrapped in plastic wrap and then placed in a freezer bag. To thaw, place the block of fudge in the refrigerator for 12 hours, then let it sit at room temperature for an hour before slicing.
Other Easy Homemade Fudge Recipes
Rocky Road Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 14 ounce can sweetened condensed milk
- 4 tbsp butter cubed
- 1 tsp vanilla
- 3 cups mini marshmallows plus a few extra for the top
- 1 cup salted peanuts plus a few extra for the top
Instructions
- Line a 9×13 dish with foil. Spray with nonstick spray.
- In a medium saucepan combine the chocolate chips, sweetened condensed milk and butter. Over medium heat melt the chip mixture stirring constantly until the chips are melted.
- Remove from heat and stir in the peanuts.
- Place the marshmallows in a large bowl.
- Pour the chocolate mixture over the marshmallows and mix well. If you don’t want some of the marshmallows to melt and swirl then wait just a few minutes to let the chocolate cool before pouring over the marshmallows.
- Spread into the prepared pan.
- Sprinkle the top with additional peanuts and marshmallows.
- Place in refrigerator to chill until firm, 2-3 hours or overnight.
Jenn’s Notes
- To Store: Fudge will stay for up to 2 weeks at room temperature. Just make sure you keep it in an airtight container so it doesn’t dry out.
- To Freeze: Store the fudge in the freezer, wrapped in plastic and then placed in an airtight container, for up to 3 months.
- This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half–nothing else will work! The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this fudge.
- You can freeze the marshmallows to help them keep their shape and not melt too much when they get stirred into the hot chocolate mixture.
- Make sure your fudge is completely cool before cutting. I like to refrigerate my fudge for at least 2-3 hours because it makes the fudge much easier to cut.
- I recommend using cold butter for this recipe. I actually think it works out better when the butter takes a little longer to melt with the chocolate.
Another delicious, easy fudge recipe! Thank you โฅ๏ธ
i would love to try this.