Rocky Road Fudge
Indulge your sweet tooth with this irresistibly rich and creamy Rocky Road Fudge, a no-bake treat that’s as easy to make as it is to devour! Featuring a luscious base of semi-sweet chocolate chips, sweetened condensed milk, and butter, this recipe balances decadence with delightful textures from fluffy mini marshmallows and crunchy roasted almonds (or walnuts, if you prefer). Ready in just 15 minutes of prep and cook time, this quick fudge is perfect for gifting, holiday dessert platters, or a simple weeknight indulgence. With a drizzle of vanilla extract and a pinch of salt to enhance the chocolatey goodness, every square is a velvety, nutty, and marshmallow-studded bite of heaven. Serve these fudge squares chilled for the ultimate melt-in-your-mouth experience, and enjoy a treat that turns classic rocky road flavors into an effortlessly elegant dessert.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1 cup chopped roasted almonds (or walnuts)
- 1 pinch of salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper to prevent sticking.
In a medium-sized saucepan, add the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
Place the saucepan over low heat and stir constantly until the chocolate chips and butter are completely melted and the mixture is smooth. This should take about 5 minutes. Be careful not to let the mixture scorch.
Remove the saucepan from heat and stir in the vanilla extract and pinch of salt.
Allow the chocolate mixture to cool for about 5 minutes, then gently fold in the mini marshmallows and chopped almonds using a rubber spatula. Mix until the add-ins are evenly distributed.
Pour the fudge mixture into the prepared baking pan and spread it out evenly with the spatula.
Chill the fudge in the refrigerator for at least 2 hours, or until completely set.
Once set, use the parchment overhang to lift the fudge out of the pan and place it on a cutting board.
Cut the fudge into 16 small squares (or your preferred serving size).
Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 29.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 137 mg | 3% | |
*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.
