Rocky Road Fudge is a rich, creamy chocolate fudge loaded with roasted peanuts and soft mini marshmallows. The balance of sweet chocolate, salty nuts, and pillowy marshmallows creates a texture that’s crunchy, chewy, and utterly satisfying. It’s quick to make, easy to store, and perfect for giving as an edible gift or sharing at gatherings.
Rocky Road Fudge
I love Rocky Road in any form — from ice cream to candy — and this fudge is a favorite. Although it’s often made during the holidays, it’s great year-round. The recipe is straightforward and relies on a few quality ingredients for maximum flavor.
This melt-and-stir fudge uses semi-sweet chocolate chips and sweetened condensed milk as its base, then finishes with butter, vanilla, roasted peanuts, and mini marshmallows. It sets firm in the fridge, slices neatly, and holds up well when packaged for gifts.
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Ingredients Needed
Chocolate: Semi-sweet chocolate chips work best for balance, though you can use dark chocolate or a blend for a richer, less sweet fudge.
Sweetened Condensed Milk: Use sweetened condensed milk — not evaporated milk — for the proper texture and sweetness.
Butter: Unsalted butter keeps the salt level under control. Avoid margarine for best flavor.
Vanilla: Pure vanilla extract brightens the chocolate; almond extract is a nice alternative if you prefer.
Peanuts: Dry roasted peanuts add a toasty, nutty crunch. If you only have raw peanuts, toast them briefly first.
Marshmallows: Mini marshmallows are ideal. If using larger marshmallows, cut them into smaller pieces so they distribute evenly.
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How to Make Rocky Road Fudge
First: Line an 8×8-inch baking pan with parchment paper or aluminum foil and set aside. This makes removal and slicing much easier.
Second: In a medium saucepan over medium heat, combine the chocolate chips, unsalted butter, and sweetened condensed milk. Stir frequently until the chocolate is completely melted and the mixture is smooth.
Third: Remove the pan from heat and stir in the vanilla and salt. Allow the mixture to cool for a minute so the marshmallows don’t immediately melt.
Fourth: Fold in most of the peanuts and marshmallows, reserving a small handful of each to sprinkle on top. Pour the mixture into the prepared pan, spread it into an even layer, then top with the reserved peanuts and marshmallows for an attractive finish.
Fifth: Refrigerate until completely set, about 2–4 hours. Once firm, lift the fudge from the pan using the parchment or foil and slice into squares. Store leftovers in an airtight container in the refrigerator for up to two weeks or freeze tightly wrapped for up to two months.
For exact measurements, ingredient list, and full instructions, see the recipe card below.
How to Store Rocky Road Fudge
Store fudge in the refrigerator in an airtight container for up to two weeks. For longer storage, wrap pieces tightly and freeze for up to two months. Thaw in the refrigerator before serving.
What type of nuts are in Rocky Road?
Peanuts are the traditional choice. Dry-roasted, unsalted peanuts offer the best flavor and texture. If you prefer, substitute pecans, walnuts, or almonds for a different taste and crunch.
Is Rocky Road dark chocolate?
You can make Rocky Road with dark chocolate for a more intense, less sweet flavor, but semi-sweet is the classic option that balances nicely with marshmallows and peanuts.
Easy Fudge Recipes
Fudge is one of the quickest confections to make and lends itself to endless variations. Try adding toasted coconut, chopped nuts, or a sprinkle of flaky sea salt to change the flavor profile. This Rocky Road version is an all-time crowd-pleaser that’s especially good for holiday gifting.
Tapas Tips & Tricks
- Always use sweetened condensed milk; other milks or cream won’t give the same set or texture.
- If you want smaller batches, halve the recipe easily.
- Allow the chocolate mixture to cool slightly before folding in marshmallows to prevent them from melting.
- If the fudge isn’t firm after 4 hours in the fridge, it may need more time or the mixture may have been overheated.
- Freeze marshmallows for 10 minutes before adding if you’re worried about melting.
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This Rocky Road Fudge blends rich chocolate, roasted peanuts, a hint of vanilla, and soft mini marshmallows for a classic, crowd-pleasing candy that’s quick to prepare.
Rocky Road Fudge
Ingredients
- 16 ounces semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup roasted peanuts (unsalted), reserve a teaspoon or two for topping
- 2 cups mini marshmallows, reserve a handful for topping
Instructions
- Line an 8×8-inch pan with parchment paper and set aside.
- In a medium saucepan over medium heat, combine butter, chocolate chips, and sweetened condensed milk. Stir frequently until melted and smooth.
- Remove from heat and stir in vanilla and salt. Let sit for about a minute to cool slightly.
- Gently fold in most of the peanuts and marshmallows, keeping some back for the top.
- Pour the mixture into the prepared pan, smooth the surface, and sprinkle the reserved peanuts and marshmallows on top.
- Chill in the refrigerator until firm, about 2–4 hours. Cut into squares and store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Notes
- Use sweetened condensed milk — do not substitute evaporated milk, heavy cream, or half & half.
- Swap peanuts for pecans, walnuts, or almonds if desired.
- If the fudge is not firm after 4 hours, it likely needs more chilling or the mixture may have been overheated.
- To prevent marshmallows from melting, wait a minute after removing the chocolate from heat before folding them in or chill marshmallows briefly in the freezer.
Nutrition (per square)
Join in the holiday candy exchange and try other classic confections — Rocky Road Fudge is a simple, timeless choice that everyone seems to love.
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