This easy Rocky Road Fudge recipe has roasted peanuts, a rich chocolate flavor and soft, chewy marshmallows. Add a hint of vanilla and you have a creamy chocolate fudge perfect for sharing!
Rocky Road Fudge Recipe
This easy recipe comes together quickly and is perfect for the upcoming holiday season. It’s a family favorite of ours! During the holidays some of the easiest treats are the tastiest!
Why you’ll love this candy recipe
It’s easy: Traditional fudge recipes require a lot of precision, dealing with a candy thermometer and temperature monitoring. That’s not exactly perfect if you’re trying to make a tasty treat in little time or if you’re cooking with littles.
It’s delicious: peanuts and chocolate go hand in hand. Add some gooey marshmallows and we’re making all the flavors of rocky road ice cream in fudge form.
It's old fashioned: there's something I love about passing candy recipes like this down from generation to generation!
Ingredients in this version of homemade fudge
A few simple ingredients are all you need to make this batch of fudge
- Chocolate chips - we’re using semi-sweet chocolate chips here. You can play around with different chips if you’d like
- Sweetened condensed milk - be sure to shop for and use sweetened condensed milk, not evaporated milk.
- Vanilla extract
- Roasted peanuts
- Mini marshmallows
How to make Rocky Road Fudge on the Stove Top
Step 1: Make the fudge base. We’ll start out by combining our butter, chocolate chips and sweetened condensed milk in a pan on the stove. Add a little medium heat to melt everything together, stirring along the way.
Step 2: Add rocky road ingredients. Add the vanilla extract and a little bit of salt, which offsets all the sweetness we’ve got going on. Let it cool slightly, then stir in the marshmallows and peanuts.
Resist the urge to start spooning the fudge straight into your mouth. I know, it’s a big ask.
Step 3: Prep your dish. Grab your favorite 8 x 8 casserole or baking dish. Line it with parchment paper that is slightly larger than your pan. Pour the fudge into the prepared pan. Alternatively, you can line the pan with aluminum foil and lightly grease it with nonstick spray.
Step 4: Spread the fudge. Use a spatula to smooth the fudge into an even layer. It may be a rocky road, but we still need to smooth it out a little!
Sprinkle a few reserved marshmallows and peanuts over the top of the fudge because we’re making fancy fudge, friends!
Grab a cup of coffee, milk or a mug of hot cocoa and enjoy the wait!
How long should the fudge chill?
You can chill the fudge for as little as 4-6 hours, but ideally, I'd have it chill overnight until the fudge sets.
Place the fudge in the fridge until you’re ready to serve it.
When you're ready to serve, lift the fudge out of the pan using your parchment paper as a guide. Then, cut it into small portions...a square inch or two is plenty per serving.
Variations and Tips for this easy fudge recipe
Swap out a different type of nut for the peanuts. Walnuts, pecans or almonds are all great substitutes.
Let the chocolate mixture cool slightly before adding the marshmallows or your marshmallow will melt. We want nice little nuggets of fluffiness in our fudge.
This fudge makes a great gift!
For thicker fudge pieces, you can use a smaller square baking pan.
How to store rocky road fudge
Store any remaining fudge in an airtight container in the refrigerator for up to a week. I doubt it will last that long!
Can I freeze fudge for later?
Freezing desserts is one of the simple pleasures in my life. If I find out a cookie or no bake dessert can be frozen, I’m a happy girl!
Sides to serve with this fudge
Serve this rich chocolate fudge with milk, coffee, or hot chocolate!
Other dessert recipes
When you make this rocky road fudge recipe, leave a comment or review below. I'd love to hear from you!
Rocky Road Fudge Recipe
- ¼ cup unsalted butter
- 16 ounces 2 cups semi sweet chocolate chips
- 14 ounces sweetened condensed milk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup roasted peanuts leave a teaspoon to the side
- 2 cups miniature marshmallows leave a handful to the side
- Heat a medium saucepan over medium heat. Combine in a medium saucepan over medium heat the butter, both types of chocolate chips, and sweetened condensed milk. Stir frequently until the chips and butter are melted and blended together.
- Remove the saucepan from the heat and add the vanilla extract and salt and stir to combine. Allow to sit for a few minutes so the mixture isn't so hot that it melts the marshmallows we'll be adding. Gently stir in the marshmallows and peanuts to the mixture,
- Pour the fudge mixture into an 8 x 8 prepared dish.
I like to use silicone for the easy removal, but you can use a glass dish that’s been prepared with parchment paper, foil, or wax paper.
Smooth out the fudge to be equally distributed and then top with the handful of marshmallows and peanuts that were set aside.
- Allow the fudge to chill in the refrigerator until you are ready to cut and serve. Store any remaining fudge in an airtight container in the refrigerator for up to a week.