Irresistible Rocky Road Fudge Recipe - Easy Homemade Chocolate Treat
Make this creamy Rocky Road Fudge with chocolate, marshmallows, and nuts in just 20 minutes. Perfect for gifts and holidays. No candy thermometer needed for this easy recipe!
Ingredients
- 3 cups 18 oz semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 cups mini marshmallows divided
- 1 cup chopped walnuts or pecans divided
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides. Spray lightly with cooking spray.
- Combine chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat.
- Stir constantly with a wooden spoon or silicone spatula until chocolate melts completely and mixture becomes smooth and glossy, about 5-7 minutes.
- Remove pan from heat and stir in vanilla extract and salt until combined.
- Reserve 1 cup of mini marshmallows and 1/4 cup of chopped nuts for topping.
- Quickly fold remaining marshmallows and nuts into the warm chocolate mixture using a spatula.
- Pour fudge mixture into prepared pan and spread evenly into corners using a greased spatula.
- Press reserved marshmallows and nuts gently into the top surface of the fudge.
- Refrigerate for at least 3 hours or until completely firm.
- Lift fudge from pan using parchment paper handles and place on cutting board.
- Cut into 24 squares using a large sharp knife, wiping the knife clean between cuts.
- Store in an airtight container in the refrigerator for up to 2 weeks.