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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Candy and Treats / Rocky Road Fudge

Rocky Road Fudge

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By: Leigh Anne WilkesPosted: 12/06/23Updated: 11/17/24

This post may contain affiliate links. Please see disclosure policy here.

Rocky Road Fudge

This easy rocky road fudge recipe is a classic at our house and has made an appearance every Christmas for decades! A creamy chocolate fudge that is full of nuts, and marshmallows.

Rocky Road Fudge

Why You’ll Love This Recipe!

Holiday Tradition. Does your family have a favorite holiday treat 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 easy fudge recipe.

Quick and Easy. 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, delicious and full of marshmallows and nuts.

Rocky Road Fudge pieces

Ingredients Needed

  • Semi-Sweet Chocolate Chips. Can also use milk chocolate chips.
  • Butter, salted
  • Sugar
  • Evaporated Milk
  • Marshmallows. Miniature and full size.
  • Walnuts
  • Vanilla Extract
chocolate marshmallow fudge

How To Make Rocky Road Fudge

  • Place miniature marshmallows on a baking sheet and freeze.
  • Mix together sugar, milk and large marshmallows in a heavy bottom ban and boil for 6 minutes, stirring constantly
Rocky Road Fudge Ingredients in a sauce pan
  • 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.
marshmallow fudge
  • Pour chocolate mixture into a 9 x 13 prepared pan greased with cooking spray. You can also line the pan with parchment paper.
  • Allow to cool and set up.

Tips from leigh Anne

  1. 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. I use my mother’s old pressure cooker.
  2. If you want to make the fudge without nuts, add more frozen marshmallows.
  3. Do not skip freezing the marshmallows. Freezing them helps them hold their shape and not melt when mixed into the hot fudge.
  4. Rocky Road Fudge is rich and chocolatey so cut the pieces fairly small.
Rocky Road Fudge in a pan

Frequently Asked Questions

Can I use sweetened condensed milk instead?

No, this recipe uses evaporated milk which is a thinner, less sweet milk.

Can I use something other than walnuts?

My mother always used walnuts but you can also use almonds or pecans.

What is the best way to store rocky road fudge?

It can be stored covered with foil at room temperature for 3-4 days or in an airtight container in the refrigerator for several weeks.

Check out more of my faborite candy recipes:

  • Easy Fudge Recipe
  • The Best Hot Fudge Sauce
  • Chocolate Peanut Butter Fudge
  • Christmas Fudge
  • Maple Walnut Fudge
  • Cookies and Cream Fudge
  • White Chocolate Peppermint Fudge

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5 from 6 votes
Rocky Road Fudge

Rocky Road Fudge Recipe

Recipe From: Leigh Anne Wilkes
Rocky Road Fudge is full of marshmallows, nuts and chocolate goodness.  My mom has been making it for fifty years!
serves: 24 pieces
Prep:5 minutes minutes
Cook:20 minutes minutes
0 minutes minutes
Total:25 minutes minutes
Rate 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

Tips & Notes:

  1. 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. I use my mother’s old pressure cooker.
  2. If you want to make the fudge without nuts, add more frozen marshmallows.
  3. Do not skip freezing the marshmallows. Freezing them helps them hold their shape and not melt when mixed into the hot fudge.
  4. Rocky Road Fudge is rich and chocolatey so cut the pieces fairly small.

Nutrition Facts:

Calories: 443kcal (22%) Carbohydrates: 63g (21%) Protein: 3g (6%) Fat: 20g (31%) Saturated Fat: 9g (56%) Cholesterol: 25mg (8%) Sodium: 106mg (5%) Potassium: 174mg (5%) Fiber: 1g (4%) Sugar: 54g (60%) Vitamin A: 280IU (6%) Vitamin C: 0.4mg Calcium: 63mg (6%) Iron: 1.3mg (7%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Rocky Road Fudge
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5 from 6 votes (6 ratings without comment)

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  1. Cashandra Mara says

    Posted on 5/31 at 9:18 pm

    Awesome. Thank you for making it available.

    Reply
  2. Julie Mcleod says

    Posted on 12/6 at 2:43 pm

    So I need two 10oz bags of mini marshmallows and I freeze 2/3 of them?

    Reply
    • Leigh Anne says

      Posted on 12/6 at 3:09 pm

      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.

      Reply
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