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, and it comes out perfect every time. With a little help from a candy thermometer and step-by-step instructions, you will end up with fudge that everyone will beg for again and again.
| Prep Time | Cool Time | Servings | Prep Level |
|---|---|---|---|
| 20 minutes | 3 hours | 24 | Beginner + |
Ingredient Notes
Butter – Adds a rich, creamy base and a warm, savory flavor that helps balance out the sweetness.
Evaporated milk – Smooth and slightly caramel-like, it gives the fudge a fuller, creamier taste.
Sugar – This is going to add most of the sweetness to your fudge, creating that decadent flavor.
Semi-sweet chocolate chips – Melt into a smooth, deep chocolate flavor that’s not overly sweet.
Marshmallow cream – Blends in easily, adding a light vanilla sweetness and a soft, chewy texture.
Mini marshmallows – Soften into pockets of gooey sweetness for a fun texture in each bite.
Chopped walnuts – Add a toasty, earthy crunch that breaks up the richness of the fudge.
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. You can also swirl in some creamy peanut butter or Nutella to give it a different flavor. Want some crunch? Add some Rice Krispies or Corn Flakes for added texture.
More Decadent Fudge Recipes
- If you bring this classic chocolate fudge to a party, don’t expect leftovers–people eat it up fast!
- I swear by this old-fashioned fudge recipe with peanut butter for every holiday.
- Once you taste this million dollar fudge recipe, you’ll understand why it’s famous.
- 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.
