It’s a smooth road to making rocky road fudge. It’s one of the easiest, if not the easiest, go-to chocolate treats you can make in a jiffy. Simple is always good, particularly around the holidays when there’s lots to do. It also makes a great addition if you want a mix of cookies for that cookie exchange.
I just love the contrasting textures of the marshmallows and walnuts.
Make a cookie tray with cookie balls with diced walnuts then mix in some rocky road fudge. The perfect special delivery for a large party.
You can also make five types of cookies from one cookie recipe and serve them with rocky road fudge to add to the variety.
I combined milk chocolate chips and semi-sweet chips in this recipe. But you can use only one type of chocolate if you prefer. I even tried it with a mix of chopped Hershey bars and semi-sweet chocolate chips and the fudge also turned out great.
This rocky road fudge will keep either at room temperature or chilled in the fridge if you like cold fudge.
The smooth road to making rocky road fudge:
- To make rocky road fudge, start out by toasting walnuts in the oven for a few minutes. Set aside.
- Heat the condensed milk, butter and 2/3 of the chocolate in a heat proof bowl set on top of a pot of simmering water, stirring until smooth.
- Remove the bowl from the heat then add the rest of the chocolate in three parts stirring well to melt the chocolate before adding the next part. Mix in the salt and vanilla extract.
- Stir in the walnuts and the mini marshmallows mixing until completely coated in chocolate.
- Spread the fudge evenly in a 9-inch x 13-inch baking dish or pan lined with parchment paper. Let it set completely, about 45 minutes – 1 hour at room temperature, faster if chilled in the fridge.
- Slice the fudge into squares and serve.
This recipe will yield around 60 rocky road fudge squares. It sounds like a lot but they won’t last long.
Peanuts, cashews or almonds would also work instead of walnuts.
Caramel popcorn is also another easy option to make during the holidays.
Merry Christmas and Happy Holidays!
- 2 cups walnuts (192 g)
- 1 can condensed milk (396 g / 14 oz)
- 3 tablespoons unsalted butter (14 g)
- 3 cups chocolate chips or chopped chocolate (516 g)
- ½ teaspoon salt (4 g)
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows (106 g)
- Spread walnuts on a cookie sheet and bake in an oven preheated to 350°F for 7 – 8 minutes or until lightly toasted and fragrant. Set aside.
- Line a 9-inch x 13-inch baking dish or pan with parchment paper.
- In a heat-proof bowl placed over a pot of simmering water, heat the condensed milk, butter and two cups chocolate stirring with a silicon spatula until completely smooth and well blended.
- Remove the bowl from the heat and mix the remaining 1 cup of chocolate in three parts. Let the chocolate melt completely before adding the next part.
- Mix in the salt and vanilla extract.
- Stir in the toasted walnuts mixing well, then add the mini marshmallows mixing until evenly distributed and the walnuts and marshmallows are all coated with chocolate.
- Spread the fudge in the prepared baking dish and let it set completely, 45 minutes to 1 hour at room temperature (faster if chilled in the fridge), before slicing into squares. Store in an airtight container chilled in the fridge or at room temperature.
Smooth Road to Rocky Road Fudge