This Rocky Road Fudge recipe is loaded with mini marshmallows and toasted almonds. This fudge can be enjoyed year-round or dressed up for the holidays.
Rocky Road Fudge serves 16-32 (depending on how big you cut the pieces) and costs about $9.41 to make. Rocky Road Fudge is the easiest treat to make to get your weekend chocolate fix, take to a potluck, or wrap up and deliver to neighbors during Christmas.
Rocky Road Fudge
If there is one thing we love here at Easy Budget Recipes, it is food mashups. We love combining some of our favorite flavors into one great recipe, like our Grilled Cheese Sloppy Joes or our Pizza Grilled Cheese Sandwiches.
Today we are combining two of our favorite treats for an epic dessert. We are taking the peanuts and marshmallows from Rocky Road Ice Cream and adding it to the creamy chocolate flavor of fudge. Doing this results in a crunchy, salty, sweet, and chewy fudge that is simply irresistible.
This EASY Rocky Road fudge is the perfect weekend treat, quick to make for a potluck, and fabulous enough to wrap up for deliveries during the holiday. You will get rave reviews every time you make this and will leave others wondering where this has been their whole lives!
What nuts are in Rocky Road?
Rocky Road calls for chopped almonds. We like to buy a big bag of sliced almonds to keep on hand to use throughout the year. We use them on top of our homemade Greek Yogurt and in as an add-in in our Granola, so it is a good purchase.
Why is rocky road called Rocky Road?
How much will this Rocky Road Fudge recipe cost to make:
RECIPE COST: $9.41
PRICE PER SERVING: serves 16-32; $0.30-$0.60
- 16 ounces semisweet chocolate – $2.66
- 2 ounces unsweetened chocolate – $0.98
- 1/2 teaspoon baking soda – $0.01
- 14 ounces sweetened condensed milk – $1.98
- 2 teaspoons vanilla extract – $0.62
- 3 cups mini marshmallows – $0.66
- 1 cup toasted almonds – $2.49
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to make Rocky Road Fudge recipe:
STEPS ONE AND TWO: First, line a baking dish with foil, allowing some to overhang. Then spray with cooking spray and set aside. Next, add chocolates, baking soda, and salt to a bowl and toss until baking soda is distributed evenly.
STEPS THREE AND FOUR: After that, 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.
STEPS FIVE AND SIX: Remove from heat and stir until completely melted. Fold in marshmallows and almonds.
STEPS SEVEN AND EIGHT: Next, pour the fudge into the prepared pan spreading into an even layer. Chill until set, about 2 hours.
STEPS NINE AND TEN: 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 creme onto the fudge, chill for 15 minutes, and then slice and serve.
The Flavor and Recipe Variations
Instead of almonds, you can use walnuts or pecans.
When you use the base fudge recipe below (omit the marshmallows and almonds), you can turn this fudge into anything you’d like!
How long is it good for:
Serve: The fudge is best kept at room temperature.
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 Ziploc bag and freeze for up to 6 months.
How to get the kids involved with this recipe:
Ages 2-3: Let them help put the ingredients into the bowl and gently mix. They can also help pour in the sweetened condensed milk and vanilla.
Ages 4-5: Practice counting skills with them while measuring the ingredients to pour in the bowl. Also, they can pour in the almonds and marshmallows to help mix into the melted chocolate.
Ages 6-8: Let your kiddo help melt the chocolate in the bowl over the saucepan. They will also love to help evenly pour the fudge into the prepared pan to chill.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Dessert recipes:
- 4th of July Poke Cake
- Brownie Cookies
- Chocolate Dipped Gingerbread Cookies
- Cheesecake Fruit Salad
- Chick-Fil-A Copycat Frosted Lemonade
- Chocolate Dipped Sugar Cookies
- Dark Chocolate Pecan Pie
- Cake Mix Peach Cobbler
- Chocolate Glazed Biscuit Donuts
- Death by Chocolate Poke Cake
- Olive Garden Lemon Cream Cake
- Chocolate Wacky Cake
- Mom’s Lemon Lush
- Quick Monkey Bread from Scratch
- Chocolate Peanut Butter Bon Bons
Rocky Road Fudge
- 8-inch pan
- Medium bowl
- Wooden spoon
- 4-quart saucepan
- 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
- Crushed candy canes
- Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang. Spray foil with nonstick cooking spray; set aside.
- 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.