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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/19/17 – recipe notes and photos updated 10/11/23}
A fantastic recipe that the whole family really enjoyed! Thank you for this tip and keep it up!
You are welcome, Franz. Enjoy the fudge.
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
You are welcome, Donna. I’m glad the recipes are working well for you.
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!
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!
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.
MIne too has been in the fridge for about 5 hrs still has not set firm.
I LOVE> LOVE> LOVE!! your recipes…
I’m thrilled that you’re enjoying them, Karon!
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.
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.
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.
I’m happy to hear that the fudge is a hit, Katherine.
Do you use salted butter or non salted?
I use salted butter in all of my recipes unless otherwise noted, Laura.
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 You
You’re welcome, Robin! I hope everyone loves the fudge.
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.
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.
Hey Joan – I’m just seeing this comment as I searched for fudge recipes. I believe your chocolate was the issue. You can’t use “melts” as a substitute for morsels. They react differently. I think this may be why you had an issue with it not becoming firm. Just a thought! Hope it turns out great next time!
Marshmallows melted
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.
Really good, especially with homemade marshmallows.
Sounds amazing that way, Diana.
Followed directions. Turned out delicious. In reading others remarks the fudge set after a few hours in the fridge as directed.
I’m glad it was a hit for you, Teresa.
I don’t have chocolate chips so can I use chocolate bark if so how much
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.
Do I do anything to the parchment paper so the fudge doesn’t stick to it when I go to lift fudge out
You don’t need to do anything to it, Kathy. The parchment should peel off of the fudge cleanly.
What size pan ? You say loaf for a half batch. Does that mean 8 square for full or 9×13?
Yes, an 8-inch pan will work. However, most of the time when I’m making fudge, I just spread it out to the desired thickness on a parchment lined sheet pan. Not all the way to the edges, but to the desired thickness.
My kids and I followed this recipe exactly, twice (stovetop, not microwave). We were very excited since we could tell it would be delicious just by looking at it! Both times had the same result- fudge never set up properly even after being in the fridge overnight, and remained soft instead of firming up. The recipe that my grandmother, mother, and I have always used specified to keep cooking and stirring until it reached the “soft ball” stage, and it would seem the same is true of this recipe. Just cooking until everything is melted together nicely is not long enough. We will definitely try it again, but next time will continue cooking and stirring the full 4-5 minutes as traditional fudge recipes recommend and will comment back whether this works!
So, this is a shortcut fudge recipe. I’ve never attempted preparing it that way and am not certain it will work the same. I’d recommend a tradtional recipe if you want to use that method. This recipe simply needs to be melted and stirred and then poured into the pan. It typically sets up every time for us.
hi! is this fudge shelf stable or does it need to be refrigerated?
I keep it in the fridge, but if your house is cool enough it will be fine at room temp.
I used high end dark chocolate chips and walnuts instead of peanuts , it is delicious. I made this last year over the holidays and everyone loved it, so nowI am the official fudge maker. I had never made it before last year, my mother who has been gone a long time was the fudge maker.
I’m so glad it was a hit for you!
I made this fudge years ago and it was always a hit and never failed. I see that some are having trouble with the marshmallows melting. A tip I learned was to put the nuts and marshmallows in a heat safe bowl and pour the liquid part over the dry ingredients, stir til just combined and pour it into the pan to cool immediately. Over stirring can lead to melting. I’ve also noticed that all chocolate chips do not melt as they used to. If the poster would kindly tell us the brand she uses it will likely work. I’ve had more trouble in the past year with getting them to melt correctly to a smooth consistent texture. I’ll report back when my attempt is complete.
made this for Christmas make sure anyone who makes it put 1 3/4 cup of condensed milk. cause 14 ounces is more then a can. very easy to make grandkids love it
Here in the US where I live, 14 ounces is the standard can size sold for sweetened condensed milk.