Rocky Road Candy Fudge
Indulge in the decadence of Rocky Road Candy Fudge, a no-bake treat that combines rich, velvety chocolate with fluffy mini marshmallows and crunchy chopped walnuts for the ultimate sweet and salty delight. Perfect for holiday platters, potlucks, or a comforting weeknight dessert, this easy fudge recipe comes together in just 15 minutes of prep time. Made with semisweet chocolate chips, sweetened condensed milk, and a touch of vanilla, it delivers a luxurious melt-in-your-mouth texture. The addition of mini marshmallows and walnuts creates delightful bursts of flavor and texture in every bite. Refrigerate until firm, slice into squares, and enjoy a nostalgic, crowd-pleasing treat that’s as beautiful as it is delicious. Ideal for chocolate lovers everywhere, this recipe is simple, versatile, and absolutely irresistible.
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Recipe Information
Ingredients
- 3 cups Semisweet chocolate chips
- 1 can (14 ounces) Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 2 cups Mini marshmallows
- 1 cup Chopped walnuts
- 1 Pinch of salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
In a medium saucepan, combine the semisweet chocolate chips, sweetened condensed milk, and butter. Heat over low to medium heat, stirring constantly, until fully melted and smooth.
Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt.
Allow the melted chocolate mixture to cool slightly, just until it’s warm to the touch but not hot (about 5 minutes).
Stir in the mini marshmallows and chopped walnuts, folding gently to combine without allowing the marshmallows to melt.
Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Refrigerate the fudge for at least 2 hours or until it is firm to the touch.
Once set, lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board.
Cut into small squares or rectangles with a sharp knife and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
6002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.6 g | 421% | |
| Saturated Fat | 162.8 g | 814% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 756.6 g | 275% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 668.9 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1693 mg | 130% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
