Rocky Road Chocolate Fudge (Printable)

Smooth chocolate combined with marshmallows and nuts creates a rich and creamy indulgence.

# What You'll Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tablespoons unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 1/2 cups mini marshmallows
06 - 1 cup chopped walnuts or pecans

# How-To:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter; stir constantly until melted and smooth.
03 - Remove saucepan from heat and stir in vanilla extract.
04 - Gently fold mini marshmallows and chopped nuts into the chocolate mixture until evenly distributed.
05 - Pour mixture into prepared pan, spreading evenly with a spatula, then refrigerate for at least 2 hours until fully set.
06 - Lift fudge from pan using parchment overhang and cut into 24 squares; store airtight in the refrigerator up to 1 week.

# Expert Advice:

01 -
  • It comes together in fifteen minutes of actual work, then you just wait for the fridge to do the heavy lifting.
  • The texture contrast—creamy chocolate, pillowy marshmallows, crunchy nuts—hits every craving at once.
  • You get to feel like you made something fancy when really you melted three ingredients and folded in two more.
02 -
  • Patience with the refrigeration is non-negotiable—cutting it too early means you'll end up with crumbly pieces instead of clean squares.
  • Low heat while melting is everything; rushing this step with high heat leads to grainy, separated fudge that tastes waxy instead of silky.
03 -
  • Buy quality chocolate chips you'd actually eat straight from the bag—the finished fudge will taste noticeably better.
  • Don't skip the parchment paper overhang; it transforms cutting and serving from frustrating to effortless.
Go Back