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An overhead picture of sliced Christmas Rocky Road Fudge that's drizzles with marshmallow creme and crushed candy canes.
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5 from 3 votes

Rocky Road Fudge

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.
Prep Time20 mins
Cook Time10 mins
Chilling Time2 hrs 15 mins
Total Time2 hrs 45 mins
Course: candy, Dessert
Cuisine: American
Keyword: almonds, chocolate, marshmallows
Servings: 32 people
Calories: 180kcal
Cost: $9.41

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
  • 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

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. 

Nutrition

Serving: 1piece | Calories: 180kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 48mg | Potassium: 177mg | Fiber: 2g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg