Rocky Road Fudge Recipe (Homemade)
Rocky road fudge tops the list of favorite chocolate and marshmallow desserts each holiday season. The creamy and decadent chocolate fudge is made with mini marshmallows, semi-sweet chocolate chips, evaporated milk, and crunchy walnuts for a dessert that will melt in your mouth.
I’ve made this recipe numerous times over the years. A candy thermometer helps me track when the boiling fudge mixture reaches 234 degrees before I start adding the marshmallow cream and chocolate chips.
| Prep Time | Cool Time | Servings | Prep Level |
|---|---|---|---|
| 20 minutes | 3 hours | 24 | Beginner + |
Ingredient Notes
Butter – be sure to use real butter, not margarine. Margarine holds more water, and that can keep the fudge from setting up firm.
Evaporated milk – Not sweetened condensed milk. They sit next to each other on the grocery store shelf and get grabbed by mistake all the time. Condensed milk is already loaded with sugar, and this fudge will end up far too sweet and won’t set up the same way.
Sugar – Plain granulated. Stir until you can’t feel any grit on the bottom of the pan as it boils. Undissolved sugar is what makes fudge turn out grainy.
Semi-sweet chocolate chips – Stick with semi-sweet. Between the sugar and the marshmallow cream, there’s plenty of sweetness.
Marshmallow cream – The jarred kind, like Kraft Jet-Puffed or Fluff. This is what keeps the fudge smooth without any candy thermometer work. Mini marshmallows are not a substitute here.
Mini marshmallows – These go in for texture, not sweetness. Stir them in at the very end so they stay in soft little pockets instead of melting away.
Chopped walnuts – Toast them in a dry skillet for a few minutes first if you want a little more flavor out of them.
Step-By-Step Instructions
Start by melting your butter in a saucepan on medium heat. Next, pour in the evaporated milk and sugar and mix well. Turn the heat up to medium-high and cook the boiling fudge until the temperature reaches 234 degrees, stirring occasionally.
After the butter mixture reaches 234 degrees, remove it from the heat and stir in the marshmallow cream until melted. Then, add the chocolate chips and stir until melted.
Finally, add a handful of mini marshmallows and walnuts. Stir a little bit and pour into the lined baking dish.
Top with more mini marshmallows and walnuts, and let it set up for about three hours.
Storage And Adding Variety
Keep the fudge in an airtight container after it cools and sets up. It does not need to be refrigerated. Fudge can be frozen, but I would not suggest it, as it can make it crumbly.
Add some variety by switching out the semi-sweet for white chocolate chips. Add some pretzels or pecans to switch things up.
More Decadent Fudge Recipes
- If you’re new to making delicious homemade fudge recipes, these tips will save you from any trouble.
- If you want to add some variety to the holidays, add this dark chocolate fudge recipe to your dessert rotation.
Rocky Road Fudge Recipe
Ingredients
- 12 Tablespoons butter
- 5 ounces evaporated milk
- 3 cups granulated sugar
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow cream
- 5 ounces chopped walnuts
- 4 cups mini marshmallows
Instructions
- Add the butter to a medium-sized saucepan and melt on medium heat.
- Next, add the evaporated milk and sugar and mix to combine. Turn the heat up to medium-high and cook until the candy thermometer reaches 234 degrees, stirring occasionally.
- Take the mixture off of the burner and mix in the marshmallow cream. Stir until melted.
- Next, add the chocolate chips and stir until melted.
- Add 3 cups of mini marshmallows and 4 ounces of chopped walnuts and stir. Do not stir too much or it will melt the marshmallows.
- Pour into an 8 x 8-inch baking dish lined with parchment paper (it does not have to be greased).
- Top with the remainder of the mini marshmallows and chopped walnuts and let it set up for about three hours.
Something is wrong with the measurements. Makes much more than it’s supposed to. I hope it sets up, but I do not have high hopes. Corrections need to be made.
Hi Jeanne,
I double checked the recipe and the ingredients are correct. Did you cook it until the temp reached 234?