Rocky Road Chocolate Fudge

I was standing in my kitchen last December, staring at a bag of marshmallows I'd bought for hot chocolate and never opened. My niece was coming over, and I wanted something sweet but simple. That's when I remembered rocky road fudge, the kind my neighbor used to make every Christmas and leave on our porch in a tin. I'd never made fudge before, but the idea of melting chocolate and folding in marshmallows felt almost meditative.

The first batch disappeared so fast I barely got a piece. My niece ate three squares standing at the counter, and my brother asked if I could make it again for his office party. I realized then that fudge isn't just candy, it's the kind of thing people remember you for. Now I make it every time I need a gift or want to feel like I've accomplished something sweet without spending all day in the kitchen.

Ingredients

• Semi-sweet chocolate chips: These melt smoothly and give the fudge a deep, balanced sweetness without being cloying. I've tried dark chocolate, but it can taste a little bitter against the marshmallows.
• Sweetened condensed milk: This is what makes the fudge creamy and soft instead of grainy. It also adds a subtle caramel note that rounds out the chocolate.
• Unsalted butter: Just a few tablespoons give the fudge a silky finish and help it set with a clean snap. Salted butter works too, but it can make the flavor a little uneven.
• Vanilla extract: A teaspoon might seem small, but it brightens the chocolate and makes the whole thing taste homemade instead of flat.
• Mini marshmallows: These stay soft and gooey even after chilling. I once used large marshmallows and they clumped together awkwardly, so stick with mini.
• Chopped walnuts or pecans: The crunch is essential. I prefer walnuts for their slight bitterness, but pecans are sweeter and more buttery if that's your style.

Instructions

Prepare the pan:

Line an 8x8-inch pan with parchment paper, letting it hang over the edges like little handles. This makes lifting the fudge out so much easier later, and you won't have to wrestle with a knife around the corners.

Melt the chocolate base:

Combine the chocolate chips, condensed milk, and butter in a saucepan over low heat, stirring constantly. The mixture will look chunky at first, then suddenly turn glossy and smooth. Don't rush this or the chocolate can seize.

Stir in the vanilla:

Once the pan is off the heat, add the vanilla and stir it through. The steam will carry the scent up, and it smells like comfort.

Fold in the marshmallows and nuts:

Work gently so the marshmallows don't melt completely into the chocolate. You want them to stay visible and soft, little pockets of sweetness throughout.

Spread and chill:

Pour everything into the prepared pan and smooth the top with a spatula. Refrigerate for at least two hours until firm. I usually leave mine overnight.

Cut into squares:

Lift the fudge out using the parchment, then cut it with a sharp knife, wiping the blade between cuts. You'll get clean edges and 24 perfect pieces.

Save

I remember wrapping squares of this fudge in wax paper and stacking them in a mason jar for my friend's birthday. She texted me later that night saying she'd eaten half the jar in one sitting and didn't feel bad about it. That's when I knew this recipe was a keeper.

How to Store and Serve

Keep the fudge in an airtight container in the fridge for up to a week. It tastes best cold, when the chocolate is firm and the marshmallows are chewy. I like to pull it out about ten minutes before serving so it's not rock-hard, but still holds its shape. If you're gifting it, layer the squares between sheets of parchment so they don't stick together.

Variations Worth Trying

Swap the walnuts for almonds or hazelnuts if you want a different kind of crunch. I've also stirred in crushed graham crackers for a s'mores vibe, and it worked beautifully. Dark chocolate chips make the fudge more intense, and white chocolate turns it into a completely different dessert. Some people add a pinch of sea salt on top before chilling, and I won't argue with that.

What to Pair It With

This fudge is rich, so a glass of cold milk or a strong cup of coffee balances it perfectly. I've served it after dinner with espresso, and it felt fancy even though it took me fifteen minutes to make. It also pairs well with fresh berries if you want something bright and tart to cut through the sweetness.

• Serve it alongside vanilla ice cream for an over the top sundae situation.
• Pack it in tins for holiday gifts or bake sales.
• Keep a stash in the fridge for when you need something sweet without turning on the oven.

Save

This fudge has become my go-to when I want to make something that feels generous without a lot of fuss. It's the kind of recipe that makes people think you spent hours in the kitchen, and you don't have to tell them otherwise.

Recipe FAQs

→ What types of nuts can be used?

Walnuts or pecans are traditional, but almonds or hazelnuts work well too, adding distinct crunch and flavor.

→ How do I achieve the best texture?

Chilling the mixture for at least 2 hours helps it set properly, ensuring a firm yet creamy texture with soft marshmallows and crunchy nuts throughout.

→ Can the marshmallows be replaced?

Vegetarian marshmallows can be used to accommodate dietary preferences, maintaining the fluffy texture without gelatin.

→ Is there a way to add extra crunch?

Incorporating crushed graham crackers adds a pleasant crunch and complements the chocolate and nuts nicely.

→ How should leftovers be stored?

Keep the squares in an airtight container in the refrigerator for up to one week to maintain freshness and texture.