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 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?
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.
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!
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.
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.
Rocky Road Fudge
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
{originally published 11/19/17 – recipe notes and photos updated 10/11/23}
Beatrice Spencer says
How long does it take before my Mamas fudge firms up, I’ve had in the refrigerator for 3 hours and still not firm enough to eat. What could have I done wrong??
Mary Younkin says
It should be firm without about 4 hours on average, Beatrice. The most common mistake is to use evaporated milk instead of condensed milk or to use too much condensed milk. Without being in the kitchen with you though, it’s difficult to guess beyond that.
Donna says
Best fudge ever! So moist and creamy and not sickening sweet. I don’t care if I never make another kind of fudge.. I used an 8×8 glass dish lined with foil leaving extra foul on the sides to lift the fudge out to cut into pieces.
Mary Younkin says
I’m so glad to hear that you love the fudge, Donna!
Diana says
I used this recipe, but i would recommend to use less milk and once you have taken the bowl of milk/butter/chocolate out of the microwave don’t put the marshmallows in straight away , I made this mistake and the marshmallows melted instantly .
Also I added digestive biscuits to make it extra yummy !!
Overall it was delicious 🙂
Mary Younkin says
I’m glad you enjoyed the fudge, Diana.
Trish says
I’ve been brushing up on my fudge making skills while I’ve been in too much isolation lol. Well, Christmas will be here before we know it. Since homemade fudge is my go to gift for my doctors offices, acquaintances, etc… I’m extremely happy to have found this website. Not only was this fudge delicious but it was so easy to make. I’ve tried many of the simple fudge recipes you have available and they have all been soooo good. My nieces and nephews Thank You as well.
Mary Younkin says
I’m so glad that you are enjoying the fudge recipes, Trish.
Nora K says
Doesn’t need the butter, but otherwise great! Also, I put the marshmellows into the freezer for about 10 min before making the fudge to prevent them from melting into the chocolate, they keep their shape much better that way.
Mary Younkin says
I’m glad you like it, Nora! The butter serves to keep it a little bit smoother, but it will work without it as well. I’m glad you like it.
BRENDA LEA LINDSEY says
What size of pan for this recipe?
Brenda
Mary Younkin says
I typically just spread it out on a large tray lined with parchment. However, if you prefer the sharp edges of a pan, an 8-9″ square will work nicely.
Judy says
This is excellent… we love it!
Mary Younkin says
I’m so happy to hear it, Judy!
Linda Teltow says
Mary i have made all of your fudge recipes and they were easy to make and delicious.
Mary Younkin says
I’m so happy to hear that you’re enjoying the fudge, Linda!
Linda Teltow says
IThia is 6he f0irst time to make fudge. Your recipes were so easy tha6 I made al of them.Thank you.
Mary Younkin says
I’m so happy you are enjoying the fudge, Linda!
Sally King says
Made this twice now , turned out great!
Thank you ❤️🇨🇦
Mary Younkin says
YAY! I’m so glad you love the fudge, Sally!
Judy Ledbetter says
The fudge turned out great and it is creamy and delicious. I followed the directions to the tee with zero problem. Well actually I do have one small problem, I can’t leave it alone. Thank you for sharing.
Mary Younkin says
That’s great to hear, Judy. I’m glad you’re enjoying the fudge.
Janet Chappell says
I made this exactly to the recipe and it turned out perfectly. I get the feeling that the glass bowl was important (rather than plastic) and the microwave setting was at High (1000 W)
Mary Younkin says
I’m so glad it was a hit!
Wendy Pyper says
Made this recipe last year for Christmas and gave as gifts. So well loved, I’m making more for more people this year and it’s a newly established tradition! Barefeet in The Kitchen, I adore you and thank you for helping me create magic in the kitchen.
Mary Younkin says
I’m so happy to hear that it’s a favorite, Wendy.
laraine says
I’d like to use Walnuts and as they are not salty, should I add a bit of salt?
Mary Younkin says
You can certainly add salt if you’d like. I wouldn’t add very much though.
Barbara Pederson says
Is there a possibility that you could tell me the directions without a microwave? I do not have one. Thank you,
Flower P
Mary Younkin says
Sure, you can melt things on the stove over very low heat or with a double boiler.
Anya says
Delicious and so easy. Thank you! I put in an extra cup of marshmallows, used Guittard semi-sweet chocolate chips and walnuts. I’m pretty sure I’m going to have to make another batch really soon
Mary Younkin says
You can never go wrong with extra marshmallows, Anya.
Felicia says
This sounds so great I can’t wait to make it. Two questions do I use salted butter or unsalted butter and do I use the whole can of Sweetened Condensed Milk?
Mary Younkin says
Yes to the whole can of sweetened condensed milk. I use salted butter but either will work fine.
Elizabeth says
Does this fudge set enough to be left at room temperature, or does it need to be served from the fridge?
Mary Younkin says
Hi, Elizabeth! While the fudge should keep on the counter for a few hours, I would recommend refrigerating the fudge until serving just in case. Enjoy!
Michelle Bullock says
What size “tray” should we use?
Mary Younkin says
Hi, Michelle! A parchment-lined tray or an 8×8 pan will work well. The actual dimensions of the pan aren’t that important, to be honest; you’re just going to spread the fudge to the thickness you want. I hope you love the fudge, and happy cooking!
Carolyn O’Rourke says
Unfortunately I am trying to lose weight but this fudge is sooo Good that I can’t stop going for one more piece. So creamy- smooth! I needed a recipe to use up a bag of marshmallows.Imforgot the vanilla but it is still delicious!!!
Mary Younkin says
I’m glad it is a hit, Carolyn!