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Rocky Road Fudge Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Rocky Road Fudge is a rich, creamy, and irresistibly chocolaty treat loaded with mini marshmallows and crunchy walnuts. Perfect for satisfying your sweet tooth, this no-bake fudge recipe comes together quickly with simple ingredients like semisweet chocolate chips, sweetened condensed milk, and vanilla extract. Chill it for a few hours and enjoy delightful squares of classic rocky road goodness.

Ingredients

Scale

Fudge Mixture

  • 2½ cups semisweet chocolate chips (425 grams)
  • 2 tablespoons unsalted butter (28 grams, ¼ stick)
  • 14 ounces sweetened condensed milk (396 grams, 1 can)
  • 1 cup chopped walnuts (113 grams)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2½ cups mini marshmallows (about 107 grams) chilled

Topping

  • ½ cup mini marshmallows (about 22 grams) chilled

Instructions

  1. Chill Marshmallows: Place the mini marshmallows in the freezer to chill while you prepare the fudge. This helps maintain their shape when mixed into the warm chocolate.
  2. Prepare Pan: Grease a 9×9-inch square baking pan and line it with parchment paper to ensure easy removal of the fudge later.
  3. Melt Chocolate Mixture: In a saucepan over medium heat, combine the semisweet chocolate chips, unsalted butter, and sweetened condensed milk. Stir continuously with a spatula until all the chocolate is melted and the mixture is smooth and well combined.
  4. Add Nuts and Flavoring: Remove from heat and stir in the chopped walnuts and pure vanilla extract until evenly incorporated.
  5. Cool Mixture: Let the chocolate mixture sit for a few minutes to cool slightly. This prevents the marshmallows from melting completely when added.
  6. Mix in Marshmallows: Gently fold in 2½ cups of the chilled mini marshmallows into the cooled chocolate mixture, combining carefully to keep their shape.
  7. Assemble in Pan: Pour the entire fudge mixture into the prepared pan, spreading it evenly. Sprinkle the remaining ½ cup of chilled mini marshmallows on top for a classic rocky road look and added texture.
  8. Chill and Set: Refrigerate the fudge for 2 to 3 hours or until completely set and firm.
  9. Serve: Remove the fudge from the pan by lifting the parchment paper, then cut into 16 squares and enjoy.

Notes

  • For easier removal, ensure the pan is well lined with parchment paper extending over edges.
  • Use good-quality semisweet chocolate chips for the best flavor and texture.
  • You can substitute walnuts with pecans or almonds according to preference or nut allergies.
  • Keep the fudge refrigerated and consume within a week for optimal freshness.
  • This fudge can be stored in an airtight container in the fridge.

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Find it online: https://tastyfoodfix.com/rocky-road-fudge-recipe/