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This Rocky Road Fudge is a rich and indulgent treat that combines creamy chocolate, gooey marshmallows, and crunchy peanuts for a perfect balance of textures and flavors. It’s simple to make and delivers classic homemade fudge that feels special but comes together quickly enough for last-minute gifting or a sweet family snack.
I first made this fudge around the holidays to share with neighbors and now it’s a family favorite that everyone asks me to bring to gatherings.
Ingredients
- Semi-sweet chocolate chips: choose a quality brand for smooth melting and rich flavor
- Sweetened condensed milk: creates the creamy base and sweetness without fussing over sugar
- Mini marshmallows: add that signature Rocky Road gooey texture fresh and soft ones melt best
- Peanuts: roasted and unsalted peanuts provide crunch and saltiness to balance the sweetness
- Vanilla extract: a splash to round out the chocolate flavor and add warmth
Step-by-Step Instructions
- Spoon preparation:
- Line a 9 by 10 inch pan with parchment paper greased lightly and make sure the paper edges go up over the sides. This will let you lift the fudge out easily later for cutting.
- Melt chocolate and condensed milk:
- Place the semi-sweet chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring carefully after each. Repeat until everything is fully melted and combined into a smooth, glossy mixture.
- Add the mix-ins:
- Stir the mini marshmallows and peanuts into the chocolate mixture. Be aware the marshmallows may soften or slightly melt because of the hot chocolate but the fudge will still be delicious with pretty swirls of marshmallow.
- Pour and chill:
- Pour the fudge mixture evenly into the prepared pan. Allow it to cool and firm up at room temperature for about two hours or speed it along in the refrigerator for about one hour until set.
- Cut and serve:
- Once firm, lift the fudge out by the parchment edges and cut into approximately 20 pieces. Store leftover fudge airtight.
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One of my favorite parts of this recipe is the nostalgic texture the peanuts and marshmallows create. I remember sharing this fudge as a kid during winter holidays and how it always made celebrations a little sweeter and more fun.
Storage Tips
Keep Rocky Road Fudge in an airtight container at room temperature for up to a week. For longer storage, it freezes well wrapped tightly for up to three months. Thaw in the fridge before serving to keep its perfect texture.
Ingredient Substitutions
Try using chopped walnuts or pecans instead of peanuts for a different but equally tasty crunch. For a nut-free version, replace nuts with extra marshmallows or dried fruit. Dark chocolate chips can substitute semi-sweet for a richer chocolate experience.
Serving Suggestions
Serve this fudge cut into squares alongside a cup of coffee or hot cocoa for a cozy treat. It also makes a thoughtful homemade gift when wrapped in parchment paper and tied with ribbon, perfect for holidays or special occasions.
Cultural Context
Rocky Road originated in the early 1900s as a creative way to combine chocolate with marshmallows and nuts. It became popular in America as an indulgent ice cream flavor and eventually inspired desserts like this fudge. Its fun textures and simple ingredients have kept it a beloved classic over many generations.
Recipe FAQs
- → What is the best way to melt chocolate without burning it?
Melting chocolate gradually in short bursts in the microwave, stirring often, helps prevent burning and ensures a smooth texture.
- → Can I substitute peanuts with other nuts?
Yes, almonds, walnuts, or pecans work well, adding a different but delicious crunch and flavor to the mix.
- → How do I prevent marshmallows from fully melting into the chocolate?
Adding marshmallows after the chocolate has cooled slightly preserves their shape, resulting in swirls rather than full melting.
- → What is the ideal pan size for setting this treat?
A 9×10 inch pan lined with parchment paper is perfect for an even layer and easy removal after setting.
- → How long should the fudge set before cutting?
Allow about 2 hours at room temperature or 1 hour refrigerated for a firm texture that's easy to slice.