Rocky Road Fudge

Yield: 30 to 40 pieces of fudge

Prep Time: 15 min + chill time

Cook Time: 5 min

Rocky Road Fudge


16 ounces semisweet chocolate, chopped finely (or use good quality chocolate chips)
2 ounces unsweetened chocolate, chopped finely
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup mini marshmallows
1 cup roughly chopped peanuts
1/2 cup semisweet chocolate chips


1. Line 8x8-inch baking pan with foil and spray lightly with nonstick spray.

2. In a medium, heatproof bowl, toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in marshmallows, peanuts and additional chips. Scrape fudge into prepared pan and spread in an even layer with rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.


*If you're preparing this as a Gluten Free recipe, just make sure the brands you use are gluten free-- for chocolate, vanilla extract and marshmallows.

Source: (Adapted slightly from Cook's Illustrated)

7 Responses to “Rocky Road Fudge”

  1. postedDec 17, 2010 10:25 AM
    Jennie @ Oh, Sweet D

    This is my kind of fudge!!!!

  2. postedDec 18, 2010 2:49 PM

    I was looking for a good homemade birthday gift for my dad, and this fits the bill perfectly. Yum!

  3. postedDec 20, 2010 12:35 AM

    Why baking soda?

    • December 20th, 2010 @ 7:16 AM

      @Gina-Nicole, You know, there was a reason for adding the baking soda in the original CL recipe but I’m not recalling what it is!

    • November 11th, 2012 @ 6:44 AM

      What CI says about the baking soda: Seeking a firmer, lighter texture for our fudge recipe, we found that a little baking soda reacted with the acids in the chocolate to alter the pH, which made the fudge drier and firmer.

  4. postedDec 6, 2013 10:21 PM

    I can vouch that this recipe is delicious!!!!! [I don’t see any differences or adaptations to the Cook’s Illustrated original recipe, which I made.] And it’s simple and easy to make. Highly recommended!

    • December 7th, 2013 @ 5:58 AM

      I must have changed something slightly in the directions or something… which is why it says “slightly!” Can’t remember. Glad you enjoyed!

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