This classic Rocky Road Fudge recipe is the perfect holiday treat! Smooth, rich chocolate fudge that is loaded with walnuts and marshmallows! Entirely irresistible! More Christmas treats to try: Salted Caramels, Pecan Turtles, or these yummy Rocky Road Cookies!
Rocky Road Fudge
The holiday season calls for extra special treats… and this Rocky Road Fudge fits the bill! Smooth, creamy chocolate fudge is a pretty amazing treat on it’s own… but when you add marshmallows and nuts it’s taken to the next level!
Not only is it a terrific dessert for you, but it makes a fabulous addition to any holiday tin, basket, or gift! This recipe makes a very large batch of fudge, so it’s perfect for gift giving! You can package it up for friends and family, and still have some left over for yourself!
The Best Rocky Road Fudge
In my opinion, good fudge has a few specific qualities… it should be smooth and creamy (yet still hold it’s shape), and although fudge by nature is very sweet, good fudge should have a balanced flavor, not simply knock you over with sweetness. This Rocky Road Fudge recipe fulfills all of my requirements for perfect fudge!
Creamy, smooth chocolate fudge combines with marshmallows and peanuts to make a crunchy & chewy, sweet & salty Rocky Road Fudge that everyone will devour.
Rocky Road Fudge Ingredients
This may seem like a bit of a long list for fudge, but it really isn’t as many as it seems for this flavor of fudge.
- Semi-sweet chocolate chips – this rocky road fudge recipes gets it’s deep, delicious chocolate flavor from the chocolate chips. Semi-sweet has a nice balance of sweetness and bold chocolate flavor but you could use bittersweet chips to cut down on the sweetness if you prefer.
- Unsweetened chocolate – I don’t add much of this, but what I do add is essential for deepening the flavor of the chocolate for that rich, fudgy flavor.
- Marshmallow fluff – add this to the fudge to help create that creamy texture and also help to keep the chocolate from being overwhelming.
- Evaporated milk – creamy, smooth texture and flavor.
- Sugar – no one likes a fudge that isn’t sweet. The semi-sweet chocolate chips will add a little bit of sweetness but not enough. Boost it with sugar.
- Unsalted butter – adding butter helps to prevent the sugar molecules from forming and aids in that rich, smooth texture.
- Vanilla extract – because everything tastes better with vanilla extract. It adds a touch of vanilla to the recipe to add more depth to the flavor and a heavenly smell.
- Salt – helps to balance out the sweetness and adds flavor.
- Mini marshmallows – you might wonder why add both marshmallow fluff and mini marshmallows. Simple, the mini marshmallows are an essential part of the Rocky Road flavor profile and that pop of white in the deep brown of the fudge is perfection.
- Walnuts – another essential and classic element for that Rocky Road flavor. I even toast them to add that toasty campfire flavor. If you don’t like walnuts, see notes below for other options.
Tips For Making The Best Rocky Road Fudge
While this recipe is very simple to make, I did want to mention a few tips to ensure success if you have never made fudge before.
- Choose good quality chocolate and chocolate chips. I used Ghirardelli.
- In order to ensure consistent recipe success, a candy thermometer is required.
- Do not add chocolate until the sugar mixture cools to 160*F, or the chocolate may separate.
Preparing Your Fudge For Gifts
I highly recommend cutting this fudge into 1-inch squares. Rocky Road Fudge is so rich that having the ability to only have a bite or two is a nice option. However, if you prefer to cut it into larger pieces or rectangles, you can do that too!
FAQs
How should I store my fudge? You can store your fudge in the fridge in an airtight container for up to 1 month (but it won’t last that long because it’ll get eaten!). Or you can store it in the freezer for 3 months. No matter where you store it, make sure to separate the layers of fudge with parchment paper or wax paper.
When storing different flavors of fudge to have on hand for later, I recommend storing each flavor in a separate airtight container to prevent flavor cross-contamination.
I don’t like walnuts, what other nuts can I use? Walnuts, peanuts and pecans are all delicious in this recipe!
Can I make this fudge ahead of time? Absolutely! You can make it several days, or even a week ahead of when you need it. Be sure to store it in an airtight container until you’re ready to use it or package it as a gift.
Can this recipe be halved or doubled? This recipe can easily be halved but I wouldn’t double it because that’s a lot of chocolate to handle at once. I would make two separate batches if you need that much.
Tools You’ll Need to Make Rocky Road Fudge
- Dutch Oven or Heavy Bottomed Pot
- good quality Vanilla Extract
- silicone spatula
- digital candy thermometer
For consistent results, this recipe does require a candy thermometer. You can purchase a candy thermometer at most any kitchen supply store, including Wal-Mart or Target. Last year I upgraded to a digital candy thermometer and if you make candy even a couple times a year I would highly recommend investing in one.
Happy holiday treat making!
More Delicious Christmas Recipes
- Chocolate Peanut Butter Fudge
- Perfect Sugar Cookies
- Salted Vanilla Caramels With Pecans
- Gingerbread Loaf Recipe
- Ginger Molasses Cookies
- Spritz Snowflake Cookies
- Chocolate Peppermint Bundt Cake
How to Make Rocky Road Fudge
Rocky Road Fudge
Ingredients
- 2 cups walnuts roughly chopped
- 4 cups mini marshmallows
- 3 1/2 cups sugar
- 1 cup unsalted butter
- 12 ounces evaporated milk 1 can
- 7.5 ounces marshmallow fluff 1 jar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 12 oz semi-sweet chocolate chips 2 bags
- 2 oz unsweetened chocolate chopped
Instructions
- Toast nuts by spreading on a baking sheet and baking at 375*F for 5-7 minutes. Set aside.
- Spread mini marshmallows onto a baking sheet an place in freezer while fudge is being prepared.
- Prepare a 9"x13" pan by lining with parchment paper, allowing the paper to hang over the edges a bit, so you can use that to pull the fudge out of the pan later.
- In a large pot (I used my Le Creuset French Oven), combine sugar, butter and evaporated milk. Heat over medium-high heat until it reaches a boil, then reduce the heat a bit and simmer, while stirring almost constantly, until mixture registers 234*F. This may take 10-15 minutes, or more. (If you do not have a candy thermometer, once at a full boil, continue boiling for 5 minutes, stirring continuously.)
- As soon as the mixture reaches 234*F. remove pan from the heat and stir in nuts (reserve a few for the top of the fudge, if desired), marshmallow fluff, vanilla and salt. Stir, to fully incorporate marshmallow fluff, and allow mixture to slowly cool.
- When the mixture has cooled to 160*F (this may take 15 minutes or more), add chocolate, covering fully with warm mixture to help the chocolate melt. Allow the chocolate to melt on it's own a few minutes, then stir until chocolate is fully melted and well combined.
- When the chocolate has been fully incorporated, add frozen marshmallows and stir to even distribute. Reserve a few for topping the fudge, if desired.
- Spread fudge into prepared pan, and spread with spatula as best as possible. Top with a piece of plastic wrap, then use your hands to level out as smooth as possible. Remove plastic wrap and cool fudge in the refrigerator at least 4 hours.
- To cut fudge, lift up on parchment paper overhang, and move to a cutting board. Use a sharp knife to cut into small squares. As needed, run the knife in warm water, then wipe dry between cuts.
- Fudge may be store in an airtight container in the fridge for up to a month. Fudge is best when served at room temperature.
Notes
- Choose good quality chocolate and chocolate chips. I used Ghirardelli.
- In order to ensure consistent recipe success, a candy thermometer is required.
- Do not add chocolate until the sugar mixture cools to 160*F, or the chocolate may separate.
Tools Needed
Nutrition
Originally published December 1, 2014.
Hi Carla,
I’m so sorry to hear you did not have success! Without being with you in the kitchen it’s hard to guess what may have gone wrong. I wonder if the mixture was still too warm when the chocolate was added? Did you use a thermometer to check your temperatures? I hope you give it another try. I have had many readers let me know they had success and loved the recipe.
Seriously this is fantabulous !!!! I made it today and couldn’t believe how good it is. I think I will use this recipe as a base for different variations. Thank-you for sharing !
I made a batch to add to gift baskets for the holidays. This is by far the best fudge I ever had!! No more buying fudge ever!
I think I will need to try that out for tomorrow when my boy gets his braces off!!! I looks like heaven!!
Fudge definitely needs to be smooth and creamy! I always associate fudge with the Christmas season!
Oh My!!! so yummy and your photos are amazing!
You just turned one of my mom’s all-time favorite ice cream flavors into fudge. We absolutely love you!!