Rocky Road Chocolate Fudge (Print Version)

A creamy chocolate confection blended with marshmallows and nuts for a delightful texture and flavor.

# What You'll Need:

→ Chocolate Base

01 - 3 cups (525 g) semi-sweet chocolate chips
02 - 1 can (14 oz / 400 g) sweetened condensed milk
03 - 4 tablespoons (60 g) unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 ½ cups (75 g) mini marshmallows
06 - 1 cup (120 g) chopped walnuts or pecans

# Directions:

01 - Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang to facilitate removal.
02 - Combine chocolate chips, sweetened condensed milk, and cubed butter in a medium saucepan over low heat; stir constantly until fully melted and smooth.
03 - Remove the saucepan from heat and incorporate the vanilla extract by stirring gently.
04 - Carefully fold in mini marshmallows and chopped nuts until they are evenly distributed throughout the mixture.
05 - Pour the combined mixture into the prepared pan, using a spatula to spread it evenly.
06 - Place the pan in the refrigerator for a minimum of 2 hours, allowing the fudge to fully set.
07 - Use the parchment paper overhang to lift the set fudge from the pan; cut into 24 equal squares.
08 - Store the fudge in an airtight container in the refrigerator for up to one week.

# Expert Suggestions:

01 -
  • It comes together in 10 minutes of actual work, then you just wait for the magic to happen in your fridge.
  • Three textures in every bite: silky chocolate, pillowy marshmallow, and that satisfying nut crunch.
  • The condensed milk trick means you can't mess this up even if you've never made candy before.
02 -
  • Low heat is non-negotiable; high heat can make the chocolate grainy and separated, which I learned the expensive way my first time.
  • Don't skip the full 2-hour chill time; fudge cut too early is spongy and falls apart, but patient fudge slices cleanly and holds that perfect density.
03 -
  • Dipping your knife in hot water and wiping it between cuts gives you clean edges and makes slicing through firm fudge effortless.
  • Store individual pieces separated by parchment paper so they don't stick together in the container.
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