Rocky Road Fudge
Quick and easy, this Rocky Road Fudge features creamy chocolate fudge stuffed with salty, crunchy peanuts and sweet, soft marshmallows. You’ll need just 6 ingredients to make this microwave fudge recipe!
Easy Chocolate Fudge with Peanuts & Marshmallows
When it comes to making homemade fudge, it doesn’t get much easier (or better) than this Rocky Road Fudge!
While my peanut butter fudge and buckeye fudge are both very easy fudge recipes prepared on the stovetop, this one with peanuts and marshmallows is made using only the microwave.
The rich fudge base consists of melted semi-sweet chocolate, sweetened condensed milk, and a bit of butter. Then salted peanuts and marshmallows are stirred in, which instantly rockets this treat from basic chocolate fudge to insanely delicious rocky road fudge.
It’s the perfect combination of flavors and textures, just like rocky road ice cream!
From start to finish, you’ll need just 6 ingredients, 20 minutes of hands-on time, and then two hours to chill. Easy peasy and super delicious!
What Is Rocky Road Fudge?
This rocky road fudge is a spin-off of the popular rocky road ice cream.
It’s essentially chocolate fudge stuffed with crunchy nuts and soft marshmallows. It has all the same flavors of the iconic ice cream flavor!
What Type of Nuts Are In Rocky Road?
The nuts in rocky road can vary from recipe to recipe. I always use peanuts in this fudge, but you’ll also see rocky road recipes with pecans, cashews, almonds, macadamias, and walnuts.
Homemade Fudge Ingredients
You only need 6 ingredients, plus salt, to make this easy microwave fudge recipe. See the recipe card below for exact measurements.
- Semi-sweet chocolate chips – You’ll want to use a quality brand for the best flavor and smoothest texture when melting. I highly recommend the Guittard brand.
- Sweetened condensed milk – This is essential for both the flavor and the texture. Do NOT substitute this ingredient for evaporated milk, half & half, or anything else.
- Unsalted butter – Adds a rich flavor and creaminess.
- Salt – This contrasts with the sweet chocolate and marshmallows, and is perfect with the peanuts.
- Pure vanilla extract – Adds a light flavoring that enhances the chocolate.
- Miniature marshmallows – Only use super fresh marshmallows that are soft and puffy. Stale marshmallows won’t have the delightfully light, fluffy texture.
- Peanuts – I like to use peanuts labeled “cocktail peanuts”. Definitely use ones that are salted. And make sure they’re fresh. Stale nuts are a no-no!
Can I Use A Different Type of Nut?
Sure. While I like to use salted peanuts, you can also substitute almonds, cashews, or walnuts to make your rocky road fudge. For a little more flavor depth and texture, try toasting them before making this fudge!
How to Make Rocky Road Fudge
Since this chocolate fudge is made in the microwave, it comes together super quickly and easily.
- Melt the chocolate. Heat the chocolate chips, sweetened condensed milk, and butter in the microwave for 1 minute. Stir. Then heat in 15 second intervals, stirring each time, until the mixture is completely smooth.
- Add the other ingredients. Stir in the salt and vanilla, then quickly fold in the marshmallows and peanuts.
- Chill. Transfer the mixture to a pan lined with parchment paper. If desired, press in additional peanuts and marshmallows over the top. Chill in the fridge for 2 hours.
- Cut. Transfer the fudge from the pan to a cutting board. Slice the fudge into small pieces. Enjoy!
Tips for The Best Microwave Fudge
Here are a few tips for making this rocky road fudge.
- Use quality ingredients. From the chocolate to the peanuts and marshmallows, be sure to use fresh ingredients that already taste great all on their own.
- Stir the chocolate mixture frequently. After the first minute, be sure to stir the chocolate mixture well and do so between each 15 second interval. This is important to avoid scorching. If you accidentally overcook and burn the chocolate, you’ll more than likely want to start over – as scorched chocolate never has the proper flavor or texture.
- Can I melt the chocolate on the stovetop? If desired, you can easily melt the chocolate in a double boiler on the stovetop. This method ensures a very gentle melting.
- Do not overmix the marshmallows. Be quick yet gentle when folding in the marshmallows, and take care to not overwork them or “smoosh” them. The heat of the chocolate mixture can cause them to break down.
- How to easily cut the fudge. Once the fudge has chilled and set, simply pull it up out of the pan by the parchment paper overhangs. If it wants to stick a bit, just use a knife around the pan perimeter to nudge it loose. Place the fudge on a cutting board and use a sharp non-serrated (smooth) knife to make 8 slices in each direction. Since this fudge is so rich, small pieces are ideal. (You can always take another piece, right?!)
How Long Does Rocky Road Fudge Last In The Fridge?
This chocolate fudge with peanuts and marshmallows will keep well for up to 2 weeks in the fridge. Once you slice it, transfer it to an airtight container. Use parchment paper between layers to prevent sticking.
If you plan on giving this fudge as a gift (highly recommended, as it’s always a hit!), small cellophane bags work well. Just be sure to seal them tightly so they’re airtight.
Can I Freeze Fudge?
Yes! This microwave fudge freezes beautifully.
Once it’s chilled and sliced, place it in an airtight container, with parchment paper between layers. Freeze for up to 3 months and thaw in the fridge before enjoying.
More Easy Desserts For Gift-Giving:
- Buckeye Fudge
- Oreo Truffle Balls
- Chocolate Peanut Butter Ritz Cookies
- Peppermint Bark
- Peanut Butter Truffles with Marshmallows
- Ritz Cracker Toffee
- Homemade Peanut Butter Cups
- Buckeyes
- Ritz Turtles
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Rocky Road Fudge
Ingredients
- 16 ounces Guittard semi-sweet chocolate chips a generous 2½ cups of regular sized chocolate chips
- 14 ounces sweetened condensed milk
- 3 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups miniature marshmallows
- 1 cup salted peanuts – I like to use “cocktail peanuts”
Instructions
- Line an 8" x 8" pan with straight sides with parchment paper and set aside.
- Place chocolate chips, sweetened condensed milk, and butter in a medium glass bowl and heat in the microwave for 1 minute. Stir well. If needed, heat 15 seconds more and then stir again, repeating until mixture is completely smooth. This could be done on the stovetop instead, using a double boiler.
- Stir in the salt and vanilla.
- Quickly yet gently, fold in the marshmallows and peanuts, taking care to not overwork or "smoosh" the marshmallows. You don't want the marshmallows to break down from the heat of the warm chocolate mixture.
- Transfer mixture to prepared pan and spread into an even layer. If desired, press in additional peanuts and marshmallows over the top. Chill in the refrigerator for 1½ to 2 hours.
- For easiest (neat & clean) cutting, gently lift the fudge out of the pan by the parchment paper edges and place it on a cutting board. Use a sharp non-serrated knife to cut into small pieces – I like to cut an 8" x 8" pan into 64 pieces, 8 cuts in each direction.
Notes
Nutrition Information:
This post was first published in 2010, then updated in 2022.
My family is going to love this. I will have to get ingredients I need to make this on the weekend. Thank you, Val!
I just tried this yummy recipe from your blog and it has come out really yummy!! :)
This is my first rocky road fudge and I am quite happy with the outcome…
Thanks for sharing this easy recipe :)
You are a very talented chef :)
I’m glad I have been going through your blog all day :)
I’ve promised the girls I’ll try and make them homemade fudge this year. They would love a batch of this!!
Hello Jia – hope you all like it!
I can’t believe that you are not normally a fudge fan. You must be crazy – LOL!!
I personally love fudge, especially when it has marshmallows in it! I will have to give this recipe a try.
I do admit to being crazy. :) Thanks for visiting, Jenn!
I cant wait to try this… simple, easy delicious… thats my ideal baby! :)
Thanks Amanda!
Love that you posted the recipe for a double batch! Have the feeling a single one just wouldn’t be enough around here :)
Ha! You are (probably) smart to make a larger batch, Paula!