Easy Rocky Road Fudge Recipe Recipe

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Try this creamy, chocolatey Rocky Road Fudge recipe, full of marshmallows and toasted almonds. It’s an easy treat for potlucks, holidays, or your weekend chocolate fix!

Three pieces of fudge stacked on top of each other.

An overhead picture of the fudge all dressed up for Christmas with crushed candy cane pieces and red twine.

Table of Contents

Old-Fashioned Rocky Road Fudge Recipe

This creamy chocolate fudge brings the fun of Rocky Road Ice Cream, soft mini marshmallows, and crunchy toasted almonds into a decadent, melt-in-your-mouth dessert that’s irresistible.

It’s made with milk chocolate chips, sweetened condensed milk, and a few other simple ingredients, cooked over a double boiler. I use the double boiler method to ensure the chocolate is melted to the perfect temperature and consistency. This fudge is foolproof even for beginners!

After a quick chill in the fridge, you’ll have the perfect balance of sweet, salty, chewy, and crunchy in every bite. Make it a family treat or for gifting, either way, it’s always a hit.

If you want to make the perfect holiday tray with a variety of treats for gifting, make up some Peanut Butter Bonbons, Gingerbread Drop Cookies, and Easy Peanut Brittle to go with this Rocky Road Fudge.

Tips for Success (Especially for Beginners)

Don’t rush the melting process. The biggest mistake in making fudge is trying to melt the chocolate too quickly. Do not boil the water; keep it at a low simmer. Even the tiniest splashes of water or steam can make the chocolate thick and grainy.

Toast the almonds before adding them to the mixture. This is one of those extra steps that adds a few extra minutes to the recipe but makes a massive difference in the overall taste.

Wipe your knife between slices. If you want those Instagram-worthy fudge slices, quickly run your knife under hot water, dry it off, then slice. Do this between each slice for clean, dreamy fudge slices.

Ingredients & Estimated Cost:

Recipe Cost: $9.60

Per Serving: $0.30

Here is everything you need to make this fudge, along with a few tips and substitution recommendations.

An overhead picture of all of the ingredients needed to make Rocky Road Fudge.

Semisweet chocolate (16 ounces – $2.24): Milk chocolate or dark chocolate will work. The higher the quality of the chocolate you use, the better the texture will be.
Unsweetened chocolate (2 ounces – $1.33): Chop it into fine pieces. The smaller the pieces, the quicker it will melt.
Baking soda (1/2 teaspoon – $0.01): This helps keep the fudge smooth; do not leave this out.
Sweetened condensed milk (14 oz can – $1.64): This is essential to the recipe, as it helps thicken the fudge.
Vanilla extract (2 teaspoons – $0.64): You can substitute almond extract for a similar taste.
Mini marshmallows (3 cups – $0.96): Chop large marshmallows into small pieces if you do not have mini marshmallows, and fold them in quickly before the mixture thickens.
Toasted almonds (1 cup – $1.78): Use peanuts, pecans, or walnuts as an alternative.
Salt (1/8 teaspoon – $0.01): Enhances the overall flavor. Kosher or sea salt will work.

The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs.

How To Make Rocky Road Fudge

Add the chocolates, baking soda, and salt to a bowl and toss until the baking soda is evenly distributed.
Pour in the sweetened condensed milk and vanilla.
Place the bowl over a 4-quart saucepan with 2 cups of simmering water. Then stir the mixture constantly until the chocolate is almost completely melted.
Remove from heat and stir until completely melted.
Fold in marshmallows and almonds.
Pour the fudge into the prepared pan and spread it into an even layer. Chill until set, about 2 hours.
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If making the marshmallow creme, add the creme to a small heat-proof bowl. Microwave for 20 seconds. Stir and transfer to a piping bag.
Pipe cream onto the fudge and chill for 15 minutes.
Slice and serve.

Recipe FAQs for Rocky Road Fudge

Do I have to use a double boiler?

I recommend using this method because it melts the chocolate evenly over low heat, preventing burning. However, it should work to melt the chocolate in the microwave in 30-second increments instead. I have not explicitly tested this fudge recipe using the microwave method, so keep an eye on it as it melts to avoid overheating the chocolate.

Why is my fudge too soft?

This could be a result of the fudge not having enough time to chill to firm up. Try setting it back in the fridge for a bit longer to firm up.

What if my fudge turns grainy?

This is typically a result of the chocolate overheating. Melt it over low heat, stirring often.

Rocky Road Fudge

Recipe Cost 9.60

Serving Cost 0.30

Author Jess Jankowski

Course candy, Dessert

Cuisine American

This Rocky Roady Fudge recipe is loaded with mini marshmallows and toasted almonds. This fudge can be enjoyed year-round or dressed up for the holidays.

Servings: 32 people

Prep Time 20

Cook Time 10

Total Time 2 45

Equipment

8-inch pan
Medium bowl
Wooden spoon
4-quart saucepan

Ingredients

FUDGE:

2 ⅔ cup (16 ounces) semisweet chocolate chips
2 ounces unsweetened chocolate chopped fine
½ teaspoon baking soda
⅛ teaspoon table salt
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
3 cups mini marshmallows
1 cup toasted almonds coarsely chopped

MARSHMALLOW DRIZZLE: (optional)

¼ cup marshmallow creme

GARNISH: (optional)

Crushed candy canes

US Customary – Metric

Instructions

PREP PAN:

Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang. Spray foil with nonstick cooking spray; set aside.

MAKE FUDGE:

In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over a 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain about 2-4 minutes.
Take the bowl off the heat and stir until chocolate is completely melted and smooth about 2 minutes. Fold in marshmallows and almonds. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hours.

MAKE MARSHMALLOW DRIZZLE: (optional)

Heat marshmallow creme in a microwave-safe bowl for 20 seconds in the microwave. Give the mixture a quick stir and transfer it to a piping bag fitted with a #3 round Wilton tip. Alternatively, you can transfer it to a Ziploc bag and snip off one of the corners of the bag to make a piping bag.
Pipe the marshmallow cream over the chilled fudge.
Garnish with a crushed candy cane for a festive treat (optional).
Pop the fudge back into the refrigerator for 15 minutes.

SLICE AND SERVE:

Use the foil overhang to lift foil from pan and cut the fudge into squares.

Notes

The base fudge recipe is from Food Folks and Fun.

Storage Tips:

Store: Keep the fudge at room temperature in an airtight container for up to 1 week.

Freeze: Place the fudge in an airtight container or a Ziploc bag and freeze for up to 6 months.

Nutrition

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