Rocky Road Chocolate Fudge (Printable Version)

Creamy chocolate fudge with fluffy marshmallows and crunchy nuts, offering a delightful texture contrast.

# What You'll Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tablespoons unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 ½ cups mini marshmallows
06 - 1 cup chopped walnuts or pecans

# How to Make It:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and cubed butter; stir constantly until smooth and fully melted.
03 - Remove from heat and stir in the vanilla extract until combined.
04 - Fold in mini marshmallows and chopped nuts gently until evenly distributed.
05 - Pour the mixture into the prepared pan and spread evenly with a spatula.
06 - Refrigerate for a minimum of 2 hours until completely firm.
07 - Lift fudge from the pan using the parchment overhang and cut into 24 squares.
08 - Store in an airtight container in the refrigerator for up to one week.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you spent hours in the kitchen.
  • The texture contrast—creamy chocolate, pillowy marshmallows, crunchy nuts—never gets old.
  • It's foolproof enough for beginners but impressive enough to give as gifts.
02 -
  • Don't rush the cooling—fudge that hasn't fully set will crumble when you cut it, and no one wants a pile of chocolatey rubble instead of neat squares.
  • If your kitchen is very warm, the fudge might need extra chilling time; some people even keep theirs in the freezer and thaw it slightly before serving.
03 -
  • Use a kitchen scale for the ingredients if you have one—it removes all guesswork and guarantees consistent results every time.
  • If your fudge seizes or gets grainy while melting, whisk in a tablespoon of coconut oil or whole milk to smooth it back out.
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