Rocky Road Chocolate Fudge (Printable)

Creamy chocolate base combined with fluffy marshmallows and crunchy nuts for a delightful textured treat.

# What You Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 (14 oz) can 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

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - Combine chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat; stir constantly until smooth and fully melted.
03 - Remove from heat and stir in vanilla extract until incorporated.
04 - Gently fold in mini marshmallows and chopped nuts until evenly distributed throughout the mixture.
05 - Pour mixture into prepared pan and spread evenly using a spatula; refrigerate for at least 2 hours until fully set.
06 - Use parchment overhang to lift fudge from pan; cut into 24 squares. Store in an airtight container refrigerated for up to 1 week.

# Expert Advice:

01 -
  • It comes together in one pot with no candy thermometer or guesswork.
  • The marshmallows stay soft and pillowy even after the fudge sets.
  • Every square has that perfect balance of creamy chocolate, chewy sweetness, and nutty crunch.
  • It looks impressive but honestly requires less effort than most cookie recipes.
02 -
  • Keep the heat low when melting the chocolate or it can scorch and turn grainy.
  • Don't skip the parchment paper or you'll end up chipping fudge out of the pan with a spoon.
  • If the marshmallows start melting too much while you fold, the mixture is still too hot. Let it cool for a minute first.
03 -
  • Use a hot, dry knife to cut the fudge for the cleanest edges.
  • If you don't have mini marshmallows, snip large ones into quarters with kitchen scissors.
  • Let the chocolate mixture cool slightly before adding the marshmallows so they stay intact and don't dissolve.
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