Rocky Road Fudge

100 Comments 4.5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.

Rocky Road ice cream has been one of my favorite ice cream flavors ever since I was a child and this Rocky Road Fudge has everything I love about the classic ice cream flavor mixed into a rich chocolate fudge.

Rocky Road Fudge - get the recipe at

Rocky Road brownies, Rocky Road chocolate bark, Rocky Road pretty much anything is sure to be a hit with my family. What’s not to love about a handful of chocolate filled with peanuts and marshmallows?

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Rocky Road Fudge

When I was playing with ideas for new fudge recipes this holiday season, I knew I needed to make a rocky road fudge. I’ve put peanuts in fudge before, and I’ve put marshmallows in fudge, but I had yet to try both together.

I’m happy to report that the finished Rocky Road Fudge was just as good as I imagined it would be, if not better. It was a hit with my kids and given the opportunity we could have polished off the whole batch in no time at all.

5 Minute Fudge

I am so completely hooked on five-minute fudge recipes. Unlike traditional old-fashioned fudge recipes, no candy thermometers or other special equipment is required.

You don’t even need a stove to make this fudge. Everything melts in the microwave and then sets up in the fridge in just a few hours.

My 5 minute fudge obsession started with this simple Chocolate Pecan Fudge, a recipe I’ve used as the base for tons of chocolate fudge recipes since, including this one.

Rocky Road Fudge is the latest incarnation of 5 minute fudge I’m sharing this year. Don’t miss the others like White Chocolate Pretzel Fudge, bite size pieces of salty-sweet heaven. Creamy Peanut Butter Fudge, Chocolate Covered Oreo Fudge, and Peppermint Marshmallow Fudge are even more recipes you’re sure to enjoy.

I also plan to give this Eggnog Fudge and this Maple Nut Fudge a whirl this upcoming holiday season.

Rocky Road Fudge is a quick and easy five minute fudge recipe filled with clusters of peanuts and plenty of marshmallows! get the recipe at

Kitchen Tip: I use this bowl and this spatula to make this recipe.

Easy Rocky Road Fudge

You’ll need the following ingredients for this recipe:

  • semi-sweet chocolate chips
  • sweetened condensed milk
  • butter
  • vanilla extract
  • miniature marshmallows
  • salted peanuts

Peanuts are the traditional nut of choice for rocky road inspired desserts but just about any other nut would be tasty as well.

Almonds, walnuts, or pecans come to mind as excellent substitutes if you don’t have peanuts, are cooking for someone with a peanut specific allergy, or just want something different.

PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.

The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!

Who can resist a piece of Rocky Road Fudge?! get the recipe at

Rocky Road Fudge Recipe

Rocky Road Fudge starts by combining semi-sweet chocolate chips, sweetened condensed milk and butter in a glass bowl. After microwaving for 90 seconds, stir everything together until well combined and smooth.

Add vanilla extract, peanuts and miniature marshmallows to the chocolate, then pour the fudge into a pan lined with parchment paper. Chill until firm, slice and serve! It’s hard to think of homemade fudge that’s any easier.

I like to slice this fudge into 1 inch squares. It’s so rich that having the option to have just a bite at a time is wonderful, but feel free to slice it into whatever size squares or rectangles you like.

The recipe can also be halved to make a smaller amount of fudge, just pour the warm fudge into a loaf pan to chill to  get the right consistency

This rich and nutty fudge pairs perfectly well with a cold glass of milk for an after school treat and makes a satisfying pick-me-up with a cup of coffee, too.

If you don’t have a microwave or prefer not to use one, it’s easy to make this recipe on the stovetop as well. Simply use a double boiler to melt the butter, chocolate and milk together, stirring as you go.

Whether you make fudge in the microwave or on the stovetop, it’s a treat that’ll keep everyone coming back for just one more taste.

Rocky Road Fudge is a must for your holiday treat table or gift boxes this year.

How to Store Fudge

These fudge recipes will store very nicely in the refrigerator for up to two weeks, or in the freezer for up to two months. I love the convenience of making a few different varieties of fudge long in advance and having it ready to share with friends and family for parties or casual get-togethers.

Store the sliced fudge in an airtight container, separating the layers with wax paper or parchment. Store the different flavors in separate containers to maintain the best taste.

It’s also convenient to have a fridge or freezer stocked with fudge when you need a last-minute gift. Put a couple of dozen squares of fudge in a gift box wrapped with ribbon and you have an instant homemade gift that anyone would be excited to receive.

Everyone likes fudge and Rocky Road Fudge is sure to become a new favorite.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Rocky Road Fudge - get the recipe at

Rocky Road Fudge

4.50 from 34 votes
Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 36 pieces, depending on size


  • 2 cups semi-sweet chocolate chips
  • 14 ounces sweetened condensed milk
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 2 cups miniature marshmallows
  • 1 cup salted peanuts


  • Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
  • Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
  • Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!


COOK’S NOTE: Peanuts are traditionally the nut of choice for rocky road. However, almonds, walnuts, and pecans will all work quite well for this fudge recipe.
The recipe halves nicely in order to make a smaller amount of fudge. It can be made in a loaf pan. Slice the smaller recipe into 12-18 pieces.


Calories: 137kcal · Carbohydrates: 14g · Protein: 3g · Fat: 8g · Saturated Fat: 4g · Cholesterol: 8mg · Sodium: 46mg · Potassium: 129mg · Fiber: 1g · Sugar: 11g · Vitamin A: 74IU · Vitamin C: 1mg · Calcium: 42mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 11/19/17 – recipe notes and photos updated 10/11/23}

Rocky Road Fudge is a kid and adult favorite every year! get the recipe at

Filed under: , , , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

100 Comments Leave a comment or review

    Rate & Comment


  1. Donna says

    This is great for me. I am 88 and lost all of my family and otherwise recipes when my home burned down. Therefore I want to d get recipes. Thank you

  2. Linda Andreasen says

    I made your rocky road fudge today and while the taste was GREAT, it did not set form for me….it stayed way to soft to hold a shape. Do you have any idea what I might have done wrong? I followed the recipe exactly. Thank you!4 stars

    • Mary Younkin says

      Hi, Linda. This fudge will need to chill for a few hours before serving. If you used the same ingredients/followed the same steps, it might be that you didn’t refrigerate the fudge for long enough. In any case, I’m glad you still loved the fudge; happy cooking!

    • Sandra Shaw says

      I also tried this fudge recipe and had the same problem as you. I see the author has replied to you saying you may have needed to refrigerate awhile to set. How long is awhile? Mine’s been in the fridge for 4 days and is still too soft to keep it’s shape.

  3. Shawna Karnes-Bell says

    Hello I tried your recipe today and as this is the first time I have made fudge, I very disappointed when the fudge didn’t hold shape or even want to come out the container can you give me any ideas on how to fix that. It tastes great and my son loves it just can’t get to set right.4 stars

    • Mary Younkin says

      Hi, Shawna. The mixture might not have cooled for long enough before being chilled. Did you happen to substitute/omit any ingredients? In any case, I’m glad that the fudge still tastes great.

  4. Katherine says

    I made this fudge for the first time yesterday and tried some today. It is so good! I just made a second batch and sprinkled some finishing salt on top, as I thought salt might help balance the sweetness a little (we’ll see if it works!)

    For other commenters talking about the fudge not wanting to come out of the pan; I always line my pan with parchment paper. It pulls out easily and I never have issues with sticking.5 stars

  5. Robin K Vidrio says

    Love, Love, Love the Rocky Road Fudge. Delicious and easy to make. The instructions are easy to follow and ingredients and measurements are a perfect blend. Fudge stores well and got shipped to family in Maryland, Colorado and Washington State. Thank You5 stars

  6. Joan Jablonski says

    I Stuck religiously to the recipe (almost). Fudge chilled in the fridge for 7 hours (overnight). Still too soft and sticky, so I don’t believe we did not chill it enough.

    Could it be the type of ingredients? We used Nestle Sweetened condensed milk (one tin) and Cadbury Melts (2 cups or 340 grams). I also used unsalted butter as it was all I had in the fridge (57 grams). Salted peanuts (1 cup – 125 grams) and small marshmallows, (2 cups or 90.7 grams). I used a converter to work out the grams as a cup of chocolate will weigh a lot more than a cup of marshmallows etc,

    I think it may have been that the chocolate was not semi-sweet, but how would this affect the consistency? Any advice you may give would be appreciated.2 stars

    • Mary Younkin says

      Hi, Joan. I’m not sure what might have gone wrong. Your semi-sweet chocolate theory may be right, but I can’t be sure. Regardless, I’m sorry to hear that the fudge didn’t turn out well for you.

    • Mary Younkin says

      I’ve never had that happen, but I’m guessing that the chocolate was very hot when you stirred in the marshmallows. As soon as it can be stirred smooth, I remove it from the microwave. It typically isn’t that hot.

  7. Teresa Stevens says

    Followed directions. Turned out delicious. In reading others remarks the fudge set after a few hours in the fridge as directed.5 stars

    • Mary Younkin says

      I haven’t tried that, Scotty, but it could work if you use an equal amount. A regular 12 ounce bag of chocolate chips has about 2 cups worth of chips, so you could try using 12 ounces of bark.