This Rocky Road Fudge is full of chocolatey, nutty, marshmallowy, goodness. It is a foolproof and easy-to-make fudge recipe that tastes just like the ice cream version.

Closeup on a stack of Rocky Road Fudge pieces sitting on a white surface in front of glass bowls filled with peanuts and marshmallows.

This Rocky Road Fudge is everything you love from the ice cream version in fudge form. Full of chocolatey, nutty, marshmallowy, goodness, this is a foolproof and easy-to-make recipe that doesn’t require a candy thermometer and turns out perfectly every time you make it.  Yum, yum, yum!

Ingredients You Will Need

All the ingredients you will need to make Rocky Road Fudge including mini marshmallows, sweetened condensed milk, chocolate chips, butter and vanilla extract.

Cooking Instructions

Collage image showing the steps for making the chocolate fudge mixture that acts as the base for the Rocky Road Fudge.

Step 1: Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
Step 2: Heat the ingredient on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process.
Step 3: Take off the heat and add the Vanilla.
Step 4: Stir until combined.

Collage image showing the steps for adding the peanuts and the mini marshmallows to the chocolate fudge.

Step 5:  Add the Peanuts to the chocolate fudge mixture and fold them together.
Step 6: Add the Mini Marshmallows to the fudge mixture and gently fold just until combined.

Collage image showing the steps for pouring the fudge mixture into an 8x8" pan for cooling.

Steps 7-8: Line an 8×8″ baking pan with parchment paper and pour the fudge mixture into the pan.
Step 9: Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth down the top of the fudge.
Step 10: Cover with pan with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)

Serving and Storage Instructions

Overhead shot of 24 pieces of Rocky Road Fudge lined up in rows on a white table surrounded by peanuts and marshmallows.

Step 8: Remove the fudge from the refrigerator and cut it into individual pieces. Store the fudge in the refrigerator in an air-tight container. It should last at least 2-3 weeks in the refrigerator. We think Fudge tastes best served at room temperature so we take it out of the refrigerator about an hour before we serve it.

Closeup on a stack of Rocky Road Fudge candy pieces sitting in a stack on a white serving platter.

Other Fudge Recipes You Will Love

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Rocky Road Fudge

Yield 24 pieces
Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

This Rocky Road Fudge is full of chocolatey, nutty, marshmallowy, goodness. It is a foolproof and easy-to-make fudge recipe that tastes just like the ice cream version.

Ingredients

  • 1 bag Milk Chocolate Chips (11.5 oz.)
  • 1 bag Semi-Sweet Chocolate Chips (11.5 oz.)
  • 2 cups Mini Marshmallows
  • 1 tablespoon Butter (Sweet Cream Salted)
  • 1 can Sweetened Condensed Milk (14 oz.)
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Chopped Nuts (Peanuts or Walnuts)
  • 1 1/2 cups Mini Marshmallows

Instructions

  1. Add the Chocolate Chips, Sweetened Condensed Milk, Marshmallows, and Butter to a medium saucepan.
  2. Heat the ingredient on medium-low heat until the chocolate and the marshmallows are melted. Stir continuously during the melting process.
  3. Take off the heat and add the Vanilla.
  4. Stir until combined.
  5. Add the Peanuts to the chocolate fudge mixture and fold them together.
  6. Add the Mini Marshmallows to the fudge mixture and gently fold just until combined.
  7. Line an 8×8″ baking pan with parchment paper and pour the fudge mixture into the pan.
  8. Working quickly, use the back of a spoon or an offset spatula to spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth down the top of the fudge.
  9. Cover with pan with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)

Notes

What kind of chocolate should I use?
The better chocolate you use, the better your fudge will taste. When making fudge (as opposed to cookies), we like to use Ghirardelli chips. We have found that a combination of Milk Chocolate Chips and Semi-Sweet Chocolate Chips is perfection. Not too sweet, not too much like a chocolate chip cookie. If you only have Semi-Sweet Chips, don’t worry. That will work too.
Serving/Storage Tips
Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!