Rocky Road Fudge

Is there anything more comforting than fudge?

While I’m sure most of you make fudge for Christmas and other special days during the holiday season, I am all about making fudge in the summer. For one thing, it is a dessert I can make that doesn’t require me to turn on my stove. Finding a good no bake treat that I can make during the summer is a major win for me. For another, it is so portable! I can’t tell you how many camping trips I have been on with a little Tupperware container of fudge. Yup, I am a very fun camper. I was so close to making s’mores fudge. Like so close. But after a frantic search in my cupboards, where I took everything out to see if I had graham crackers, I decided to make rocky road fudge instead. Since rocky road ice cream was probably one of my favorite ice cream flavors growing up.

Do you know what else I found in my cupboards in my search for graham crackers? 5 bags of mini marshmallows. 5 BAGS!! What was I thinking I was going to do with all those bags??

Honestly, some of the only things I make with marshmallows is rice krispie treats (on a somewhat rare basis) and as a topping to hot chocolate. Which, now that it is blisteringly hot outside, is not going to be happening any time soon.

I guess fudge testing featuring 3 cups of marshmallows is in order!

Rocky Road Fudge Ingredients

You only need 5 simple ingredients to make this easy fudge recipe. All you need is:

• semi-sweet chocolate chips
• sweetened condensed milk
• vanilla extract
• miniature marshmallows
• peanuts

That’s it!

Tips & Tricks

Make this fudge with a different types of nuts. The type of nuts you use for this recipe makes a huge difference! Just make sure that you are using crunchy nuts, stale nuts are never fun to eat. If you wanted to make this treat sweet and salty, using salty peanuts instead of unsalted ones would make a nice difference. Some crunchy walnuts in place of the peanuts would also make a nice treat.

How to freeze your fudge: if you wanted to make your fudge ahead of time and freeze it, just make the fudge as stated in the original recipe. Cut it into small squares, and wrap in either aluminum foil or plastic wrap. Place the wrapped pieces in a freezer bag or an airtight container and place in the freezer for up to 3 months.

Want a more grown up version of this rocky road fudge? Instead of the semisweet chocolate chips, use dark chocolate. This gives the fudge a more rich chocolate flavor, while still making it a decadent dessert. You could even replace the mini marshmallows with marshmallow creme and swirl it on top of the fudge mixture for a truly stunning presentation. 

This fudge makes great gifts. I used to make candy recipes for neighbors and colleagues for Christmas, but now I’ve started making different types of fudge. If there are younger kids, I will make a batch of fudge using milk chocolate chips. Then put the fudge into treat bags, and store some extra in the fridge in case you forgot about someone. Or send guests home from your holiday dinner with goodie plates loaded with this fudge. It is just too good not​ to share.

More Homemade Fudge Recipes

Like this Homemade Rocky Road Fudge? Then you will love this selection of some of my favorite fudge recipes:

• 2 Ingredient Peanut Butter Fudge
• Birthday Cake Fudge
• Double Decker Oreo Fudge

If you try this rocky road fudge recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Rocky Road Fudge

Super easy rocky road fudge recipe made with condensed milk. 5 ingredients and no bake, this is perfect for the summer.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: No Bake, Vegetarian

Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 5 minutes minutes

Servings: 54 squares

Calories: 106kcal

Ingredients

• 2 cups chocolate chips
• 1 can sweetened condensed milk
• 1 tsp vanilla extract
• 3 cups mini marshmallows
• 1 1/2 cups peanuts, unsalted

Instructions

• Line a 9×13 baking dish with aluminium foil and set aside.
• In a microwave safe bowl, heat the chocolate chips and sweetened condensed milk for 1.5 minutes, mixing in 30 second intervals until smooth.
• Mix in the vanilla extract. Fold in the marshmallows and peanuts.
• Pour the mixture into the prepared baking dish. Transfer to the refrigerator to harden.
• Remove from fridge and cut into squares. Place squares in an airtight container, and store in the fridge.

Notes

1. Can switch up the mix-ins with whatever you like! This recipe is extremely versatile.

Nutrition

Calories: 106kcal