Rocky Road Fudge

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This Rocky Road Fudge is one of the best fudge recipes! Watch the video showing you how to make this fudge, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Rocky Road Fudge is a good fudge recipe to make for the holidays and add to holiday treat platters.  It also makes a nice fudge for gifting to friends and relatives.

Four pieces of Rocky Road Fudge

What is Rocky Road?

Typically, Rocky Road is known as ice cream.  It’s a chocolate-flavored ice cream.  There are a lot of variations, but the classic Rocky Road ice cream is a combination of chocolate ice cream, nuts and marshmallows.  It’s said to have been first created by William Dreyer in 1929 (recognized the Dreyer ice cream name?)  His ice cream flavor was a copycat of his friend Joseph Edy’s chocolate candy creation that incorporated marshmallows and walnuts.  During the Great Depression, they named their ice cream “Rocky Road” to “give folks something to smile about.”

How to make Rocky Road Fudge

So here’s the fudge version of Rocky Road ice cream.  In a heatproof bowl (glass or metal), combine chopped semisweet chocolate (or chocolate chips) and chopped unsweetened chocolate with a little baking soda and sea salt.  Stir in sweetened condensed milk and vanilla.  Then you’ll heat this mixture over a pot of simmering water in a pan.  You’ll just set the bowl on top of the pan and let it heat up gradually.  And stir until melted.

Once the chocolates are melted and everything is combined and smooth, you’ll add in peanuts, marshmallows and chocolate chips.  Then the mixture is scraped into a pan.  Once chilled in the refrigerator for a couple of hours, it will be ready to cut and serve (or store covered in a plastic container until later).  Freezing/Make Ahead instructions are included below.

Stacked Rocky Road Fudge pieces

Can you freeze Rocky Road Fudge?

This fudge freezes well; simply wrap and package the pieces, then place the container in your freezer. Your fudge should la st for several months, so if you are making this ahead for the holidays then it should store just fine in the freezer. When you’re ready for serving your Rocky Road Fudge, take the wrapped pieces from the freezer and leave them at room temperature until defrosted. A layer of moisture may form on the surface of the fudge as it “sweats.” You can dab it with paper towel to get rid of it.

If you’re a fudge fan, I have so many more fudge recipes to share with you!

Peanut Butter Fudge
Mint Truffle Fudge
Key Lime Fudge
German Chocolate Fudge
Fantasy Fudge
Eggnog Fudge
Cinnamon Fudge
Chocolate Toasted Almond Fudge
Chocolate- Peanut Butter Fudge

If you’re looking for more chocolate candy recipes, you might also like to try my Almond Butter Cups or these Peppermint Oreo Truffles. Easy Homemade Mallow Cups, Chocolate Toffee and Chocolate Almond Clusters are delicious chocolate candy recipes worth trying too!

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Rocky Road Fudge

This Rocky Road Fudge recipe is perfect for holiday gifting and treat platters.
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time: 2 hours
Total Time 20 minutes
Servings 40 pieces
Calories 143kcal
Course Dessert
Cuisine American
Keyword rocky road fudge, rocky road fudge recipe

Ingredients

  • 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

Instructions

  • Line an 8x8-inch baking pan with foil and spray lightly with nonstick spray.
  • In a medium, heatproof bowl, toss the 1st two chocolates with baking soda and salt. Stir in the sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
  • Remove the bowl from heat and continue to stir until the chocolate is fully melted and the mixture is smooth. Stir in the marshmallows, peanuts and additional chips. Scrape the fudge into the prepared pan and spread in an even layer with a rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove the fudge from the pan using foil. Peel off the foil and cut into squares.

Video

Notes

  • *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.
  • Make ahead/FREEZING instructions: This fudge freezes well; simply wrap and package the pieces, then place the container in your freezer. Your fudge should last for several months. When you're ready to bring your fudge out, take the wrapped pieces from the freezer and leave them at room temperature until defrosted. A layer of moisture may form on the surface of the fudge as it "sweats." You can dab it with paper towel to get rid of it.

Nutrition

Serving: 1piece | Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 152mg | Fiber: 1g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1.3mg
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Lori Lange of Recipe Girl

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Comments

  • Djakata Strother wrote:

    I made this recipe for my sister to take to work. It turned out fabulous! The key is the baking soda. Makes it silky smooth and tender. I used half dark chocolate and half semi-sweet. This is definitely a keeper

  • RITA wrote:

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

  • Jennie @ Oh, Sweet D wrote:

    This is my kind of fudge!!!!