Rocky Road Fudge is an easy and delicious treat that is perfect for any occasion. With its rich chocolate flavor, crunchy nuts, and soft marshmallows, it's a crowd-pleaser that will have everyone asking for the recipe!
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect rocky road fudge
- How to store leftovers
- More recipes you’ll love
- Rocky Road Fudge Recipe
What makes this recipe irresistible
This creamy chocolate fudge is packed full of chewy miniature marshmallows and crunchy nuts. It tastes just like a bowl of your favorite rocky road ice cream but in handheld form, love that! 😋 It's also great for homemade gifts this holiday season!!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
Creative variations to try
- Not a fan of dark chocolate? You can use milk chocolate or semi-sweet chocolate instead. for the base of your fudge.
- You can use creamy or crunchy peanut butter.
- Pecans and walnuts will also work great in this homemade fudge recipe.
- Love ice cream sundaes? Top the fudge with maraschino cherries that have been dried well.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Start by melting the chocolate and peanut butter.
#2 Microwave in 30-second intervals until smooth.
#3 Mix in the sliced almonds and peanuts.
#4 Fold in the mini marshmallows.
#5 Mix well until everything is combined.
#6 Spoon into a lined 9x9" pan and refrigerate.
Watch and learn: recipe video
Click on the image to watch this fun video and see me make this recipe from start to finish with extra tips!
Essential tools for this recipe
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Frequently asked questions (FAQ’s)
The traditional nut used in rocky road is typically almonds. But, it's versatile.
With a microwave fudge like this one, the secret is to make sure that your chocolate melts all the way, but doesn't burn. So, make sure that you stir it well in between intervals so that it doesn't overcook.
Deb’s tips for the perfect rocky road fudge
Don't skip lining your baking pan with parchment paper. This will help you smoothly remove the fudge from the pan so that you can cut it into even-sized squares.
- Don't have any mini marshmallows? No need to run to the grocery store. Cut large marshmallows into 6-8 pieces and use those instead.
- Because it takes a while for this fudge to set, I like to make it the night before so I don't have to worry about overly sweet fudge.
How to store leftovers
Refrigerate - Store fudge in an airtight container in the refrigerator for up to 2 weeks. I like to wrap the fudge in parchment paper or wax paper and then plastic wrap to keep it fresh.
Freezer - You can freeze fudge for up to 3 months. Thaw overnight in the fridge before serving.
More recipes you’ll love
Since you're loving Rocky Road Fudge, you're definitely a fan of homemade candies, right? Some of the most popular on the blog are the Pretzel M&M Hugs and the Peanut Butter Snowballs, yum! Here are some of my favorite homemade candy recipes!
Do you love to make fudge during the holidays? I'd love for you to leave me a comment down below and tell me what your go-to fudge recipe is!
Rocky Road Fudge Recipe
Equipment
- 1 9x9 baking dish
Ingredients
- 12 ounces package dark chocolate chips
- ¾ cup peanut butter you can use smooth or chunky peanut butter
- 1 cup almonds sliced
- ½ cup peanuts
- 3 cups mini marshmallows
Instructions
- Spritz a 9x9-inch square baking dish with nonstick cooking spray. Line with parchment paper, leaving an overhang. This will make it easier to lift the fudge out later. Set aside.
- Add the chocolate chips and creamy peanut butter to a large microwave-safe bowl.
- Microwave in 30-second intervals, stirring well between each interval, until the chocolate and peanut butter are completely melted and smooth.
- Stir in the sliced almonds and peanuts into the melted chocolate-peanut butter mixture. Stir well, combine the nuts with the chocolate mixture.
- Gently fold in the mini marshmallows. The residual heat from the melted chocolate mixture will slightly soften the marshmallows but not melt them completely.
- Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
- Refrigerate for 2-3 hours or until the fudge is firm.
- Cut into small squares and enjoy!
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