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This rocky road fudge is a classic at our house and has made an appearance every Christmas for decades! It is full of chocolate, nuts, and marshmallows.
Does your family have a favorite holiday that is a must have each holiday season? At our house it is Rocky Road Fudge. For the last fifty years my mother has made this recipe.
This recipe is quick and easy as far as fudge recipes go and makes a nice big batch. You don’t need a candy thermometer either. It is chocolatey and delicious and full of marshmallows and nuts. The original recipe calls for walnuts, but you can use your favorite nut. Or you can leave the nuts out and just make it with marshmallows.
Ingredients Needed
- Semi Sweet Chocolate Chips
- Butter
- Sugar
- Evaporated Milk
- Marshmallows
- Walnuts
- Vanilla Extract
How To Make Rocky Road Fudge
- Place miniature marshmallows on a baking sheet and freeze.
- Mix together sugar, milk and marshmallows in a heavy bottom ban and boil for 6 minutes, stirring constantly
- Remove from heat and add chocolate chips and butter
- Stir until thick.
- Add chopped walnuts and let sit until it begins to thicken.
- Add vanilla extract and frozen marshmallows and stir to coat.
- Pour fudge into greased 9 x 13 pan.
- Allow to cool and set up.
Tips from leigh Anne
- When making fudge, use a nice heavy pan. Fudge needs to boil for a while and in order for it not to burn on the bottom you need a heavy pan.
- If you want to make the fudge without nuts, add more frozen marshmallows.
- Do not skip freezing the marshmallows. Freezing them helps them hold their shape and not melt when mixed into the hot fudge.
- Rocky Road Fudge is rich and chocolatey so cut the pieces fairly small.
Check out more of my faborite candy recipesv
- Maple Walnut Fudge
- Cookies and Cream Fudge
- White Chocolate Peppermint Fudge
- Chocolate Peanut Butter Fudge
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Rocky Road Fudge Recipe
Ingredients
- 12 oz semi sweet chocolate chips
- 1 cup butter
- 4 C sugar
- 1 1/2 C evaporated milk
- 20 large marshmallows or 5 cups of mini marshmallows
- 2 C walnuts chopped
- 1 tsp vanilla
- 8 cups miniature marshmallows frozen
Instructions
- Place 8 cups miniature marshmallows on a baking sheet and freeze
- Mix together sugar, milk and 20 lg. marshmallows or 5 cups of mini marshmallows and boil for 6 minutes, stirring constantly
- Remove from heat and add chocolate chips and butter
- Stir until thick, add nuts and let sit awhile to thicken up a bit, add vanilla and frozen marshmallows
- If you are not adding nuts you may want more marshmallows
- Pour into greased 9 x 13 pan
Nutrition Facts:
Cashandra Mara says
Awesome. Thank you for making it available.
Julie Mcleod says
So I need two 10oz bags of mini marshmallows and I freeze 2/3 of them?
Leigh Anne says
I use a combination of large and mini. You want to freeze 2/3 of the mini marshmallows. You don’t use the other 1/3 of the mini marshmallows. 16 oz bag Miniature = 8 cups – so you need to freeze about 5 cups of mini marshmallows. I usually just eye ball it. You also use 20 Large marshmallow which is equal to about 5 cups of mini marshmallows. So I guess if you want to use all mini marshmallows you will need 13 cups (8 of them frozen.). Hope this helps.