Rocky Road Fudge is homemade fudge with an ultra creamy texture, rich chocolate flavor, fluffy marshmallows, and crunchy roasted peanuts – just like your favorite rocky road candy and ice cream. No special equipment needed!
Do you want more delicious homemade fudge recipes to make this holiday season? Try these family-favorite recipes – Oreo Fudge, White Chocolate Peppermint Fudge, and Cookies & Cream Mint Chocolate Fudge.
Homemade Rocky Road Fudge
This easy rocky road fudge recipe is just like the popular rocky road classic ice cream flavor turned into a creamy chocolate fudge with chunks of miniature marshmallows and roasted peanuts,
When making fudge, homemade fudge is the only way to go! I know there are ‘easier’ recipes out there that are only two ingredients with sweetened condensed milk + chocolate chips, but nothing beats homemade creamy fudge! We’re using sugar, evaporated milk, and marshmallows to create an ultra creamy base for the fudge.
Fudge is usually so sweet that I can’t handle eating it, which is also why I prefer homemade fudge because it’s sweet, but not so sweet that your teeth hurt after eating it.
Simple Ingredients For Homemade Fudge (Rocky Road Recipe)
- Granulated Sugar
- Butter : I use salted butter in this recipe but if you use unsalted butter, you will want to add 1/4 teaspoon salt in with the chocolate chips and vanilla extract.
- Evaporated Milk : This is the shelf-stable canned milk. Don’t confuse it with sweetened condensed milk – it’s not the same thing!
- Semi-Sweet Chocolate Chips
- Vanilla Extract
- Roasted Peanuts
- Miniature Marshmallows : This recipe calls for two bags of mini marshmallows, and they will be divided, meaning you will use them at different times in the recipe. We want to melt some for the rich chocolate fudge base and then add some whole ones in for texture and that ‘rocky road’ element to the fudge.
How To Make Rocky Road Fudge (Printable Recipe Card)
Line a 9×13 baking pan with parchment paper (wax paper can be used as well), making sure to leave some overhang so you can easily lift the fudge out to cut it. Set aside.
In a saucepan, over medium heat, add the sugar, butter, and evaporated milk. Heat and stir until it’s melted and combined. Continue stirring and bring the mixture to a boil (this will take several minutes but do not turn the heat up to speed up the process!).
Once boiling, allow the mixture to boil for 5 minutes while stirring continuously so the sugar does not scorch on the bottom of the pan. If you are using a candy thermometer (not needed), heat until the mixture reaches 235 degrees F.
Turn the heat to low and add the chocolate chips, and vanilla extract. Stir until the chocolate chips have completely melted and are smooth.
Add in 1 bag of the mini marshmallows and stir until they have melted into the mixture smoothly.
Remove the sauce pan from the heat and quickly stir the peanuts into the chocolate mixture. Then, quickly add the remaining bag of mini marshmallows – it’s ok if they melt slightly, but it’s important to make sure they are evenly distributed in the mixture.
Pour the fudge into the prepared pan and spread it out evenly. Let the fudge rest on a cooling rack for 2-3 hours or until it is set and cooled to room temperature. Cut into little squares of fudge and serve the fudge at room temperature.
How To Store Leftover Fudge
- Room Temperature : Store the fudge inside an airtight container, making sure to place pieces of parchment paper or wax paper between each layer. Fudge can be stored at room temperature for up to 5 days.
- Refrigerator : Store the fudge inside an airtight container for up to 8 days in the fridge. The fudge can be eaten chilled from the fridge (some prefer this) or you can let it sit at room temperature for a few minutes to soften slightly for eating.
Can I Make Any Substitutions To Rocky Road Fudge?
- Peanuts : You can use any type of nut! Almonds, pecans, or walnuts all work great in this recipe.
- Mini Marshmallows : If wanted, you can use a 7 ounce jar of marshmallow fluff to replace one bag of the mini marshmallows. I don’t recommend doing this, but you can if needed. I prefer the fudge with the miniature marshmallows melted into the chocolate fudge mixture rather than the fluff. Fluff can be super super sweet which is why I don’t recommend using it.
- Butter : The recipe calls for salted butter but you can use unsalted butter. If using unsalted butter, add 1/4 teaspoon salt in with the chocolate chips and vanilla extract, this will help balance out all the sweetness in the fudge.
Recipe Tips
- It will take awhile to bring the sugar mixture to a boil – but DO NOT turn the heat up to try and speed up the process. It won’t work! All it will do is scorch the sugar and burn the entire mixture. Keep it on medium heat the entire time. Once the mixture reaches a boil, set the timer for 5 minutes and cook while stirring constantly.
- Make sure you stir until the chocolate chips are completely melted and smooth. Same thing with the mini marshmallows (the first bag), stir until the marshmallows have completely melted until smooth.
- Fudge is best served at room temperature for the best soft texture. If you prefer fudge chilled, then store the fudge in the fridge eat it chilled from the fridge.
- The fudge will start to set very quickly once you remove it from the heat. Pour it into the pan as soon as you stir the peanut and marshmallows in and quickly spread it out.
Rocky Road Fudge
Ingredients
- 3 cups granulated sugar
- 12 tablespoons salted butter cubed
- 3/4 cup evaporated milk
- 1 bag (12 oz) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 cups roasted peanuts
- 2 bags (10 oz each) miniature marshmallows divided
Instructions
- Line a 9×13 baking pan with parchment paper, making sure to leave some overhang so you can easily lift the fudge out to cut it. Set aside.
- In a saucepan, over medium heat, add the sugar, butter, and evaporated milk. Heat and stir until it's melted and combined. Continue stirring and bring the mixture to a boil (this will take several minutes but do not turn the heat up to speed up the process!).3 cups granulated sugar, 12 tablespoons salted butter, 3/4 cup evaporated milk
- Once boiling, allow the mixture to boil for 5 minutes while stirring continuously so the sugar does not scorch on the bottom of the pan.*If you are using a candy thermometer (not needed), heat until the mixture reaches 235℉.
- Turn the heat to low and add the chocolate chips, and vanilla extract. Stir until the chocolate chips have completely melted and are smooth.1 bag (12 oz) semi-sweet chocolate chips, 1 teaspoon vanilla extract
- Add in 1 bag of the mini marshmallows and stir until they have melted into the mixture smoothly.
- Remove the sauce pan from the heat and quickly stir the peanuts into the chocolate mixture. Then, quickly add the remaining bag of mini marshmallows – they will melt slightly, but it's important to make sure they are evenly distributed in the mixture.2 cups roasted peanuts
- Pour the fudge into the prepared pan and spread it out evenly. Let the fudge rest on a cooling rack for 2-3 hours or until it is set and cooled to room temperature. Cut into little squares of fudge and serve the fudge at room temperature.
Notes
Nutrition
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