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I’ve been making this rocky road fudge for years because it’s one of those recipes that never fails me and always disappears fast. I love how I can melt a few simple ingredients together and end up with a rich, chocolatey treat packed with gooey marshmallows and crunchy peanuts all without turning on the oven or spending much time in the kitchen.
Every holiday season, I make at least one batch of this rocky road fudge. It’s one of those treats that’s so simple, I can whip it up even when my kitchen is already overflowing with cookie trays and wrapping paper. I love how it takes a few pantry staples – chocolate chips, marshmallows, and peanuts, and turns them into a rich, chewy chocolaty candy that tastes like it came from a Mackinaw Island fudge shop.
Why I Love This Recipe
I make this fudge recipe all the time because it’s quick, foolproof, and always a hit with both kids and adults!
- Ready in just 10 minutes with minimal prep
- No candy thermometer or fancy tools needed
- Homemade fudge made with only 6 simple ingredients
- Loaded with chewy marshmallows, crunchy peanuts, and creamy chocolate in every bite
- A fun, family-friendly treat for Christmas trays, potlucks, or edible holiday gifts
- Easy to customize with your favorite nuts, candies, or festive toppings
If you love making your own candy at home, my Crockpot Candy recipe will be your new best friend. It is so easy to make it is almost not fair!
Ingredients Notes
The full recipe card can be found below with detailed measurements and instructions.
- Semi-sweet chocolate chips – You can also use dark chocolate chips for a richer flavor or milk chocolate chips for a sweeter fudge.
- Sweetened condensed milk – Be sure to use sweetened condensed milk, not evaporated milk. It’s the key to that creamy, smooth texture. I love Eagle Brand sweetened condensed milk. For some reason this brand always yields the best results.
- Butter – Cold, cubed butter melts evenly with the chocolate. Salted butter works just as well.
- Vanilla extract – Adds warmth and enhances the chocolate flavor.
- Mini marshmallows – Colored mini marshmallows make this fudge extra fun and festive. (For another marshmallow dessert, try my Marshmallow Fudge.)
- Salted peanuts – Swap with almonds, walnuts, pecans, or pistachios. For a nut-free version, simply leave them out. (Nut lovers will also enjoy my Chocolate Walnut Fudge.)
Recipe Variations
- Festive Rocky Road Fudge – Add holiday sprinkles, candy corn, or heart-shaped candy to match the season.
- Topping swaps – Sprinkle crushed pretzels, cookies, or M&Ms on top before chilling. This base also works great with candy bar add-ins, similar to my Milky Way Fudge.
- Nut-free option – Simply skip the nuts and toss in extra miniature marshmallows for more chewy sweetness.
- Different flavors – Swirl in peanut butter chips or white chocolate for a fun twist. (If you love peanut butter, don’t miss my Reese’s Fudge.)
How to Make Rocky Road Fudge
Step 1
Line a 9×13-inch dish with foil and lightly spray with nonstick spray.
Step 2
In a medium saucepan on the stovetop, combine the chocolate chips, sweetened condensed milk, and butter. Melt over medium heat on the stove, stirring constantly with a spatula until smooth and glossy.
Step 3
Remove from heat and stir in the peanuts.
Step 4
Place the mini marshmallows in a large bowl. Pour the warm chocolate mixture over them and gently fold until everything is combined. (Let the chocolate cool slightly first if you want the marshmallows to hold their shape.)
Step 5
Transfer the mixture to the prepared pan and spread evenly with a spatula. Sprinkle the top with extra peanuts and marshmallows.
Step 6
Refrigerate for 2 to 3 hours, or until firm. Cut into squares and enjoy!
Recipe Tips
- Always use sweetened condensed milk-evaporated milk won’t work as a substitute.
- Freeze the marshmallows before mixing so they hold their shape and don’t melt too much.
- Use cold butter to help the chocolate melt evenly and create that creamy chocolate fudge texture.
- Line your dish with foil, parchment paper, or wax paper for easy fudge removal and cleanup.
- For clean, even slices, warm your knife under hot water, wipe it dry, and cut between each slice.
- Add a sweet twist by drizzling caramel on top before chilling, just like in my Turtle Fudge.
Make Ahead & Storage Instructions
- Store: Keep in an airtight container at room temperature for up to 2 weeks.
- Make ahead: This Rocky Road Fudge is perfect to prepare a few days before serving or gifting-it stays fresh, firm, and delicious.
- Freeze: Wrap the whole block tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before slicing.
More Easy Fudge Recipes to Try
If you can’t get enough of this Rocky Road Fudge, you’ll want to try these other easy homemade fudge recipes next.
- Grasshopper Fudge – A creamy microwave fudge that’s cool, minty, and packed with cookie crunch.
- Rainbow Fudge – Bright, colorful layers of creamy fudge that make a fun treat for kids’ parties and celebrations.
- Blueberry Fudge – Sweet, fruity fudge bursting with blueberry flavor and a smooth, melt-in-your-mouth texture.
- Caramel Fudge – Decadent and buttery with ribbons of gooey caramel swirled throughout.
- Cookie Monster Fudge – A playful blue fudge packed with cookies, perfect for a Sesame Street–themed party or any kid-friendly celebration.
If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Rocky Road Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 14 ounce can sweetened condensed milk
- 4 tablespoons butter cubed
- 1 teaspoon vanilla
- 3 cups mini marshmallows plus a few extra for the top
- 1 cup salted peanuts plus a few extra for the top
Instructions
- Line a 9×13 dish with foil. Spray with nonstick spray.
- In a medium saucepan combine the chocolate chips, sweetened condensed milk and butter. Over medium heat melt the chip mixture stirring constantly until the chips are melted.3 cups semi-sweet chocolate chips, 14 ounce can sweetened condensed milk, 4 tablespoons butter
- Remove from heat and stir in the peanuts and vanilla.1 cup salted peanuts plus a few extra for the top, 1 teaspoon vanilla
- Place the marshmallows in a large bowl.3 cups mini marshmallows plus a few extra for the top
- Pour the chocolate mixture over the marshmallows and mix well. If you don’t want some of the marshmallows to melt and swirl then wait just a few minutes to let the chocolate cool before pouring over the marshmallows.
- Spread into the prepared pan.
- Sprinkle the top with additional peanuts and marshmallows.
- Place in refrigerator to chill until firm, 2-3 hours or overnight.
Jenn’s Notes
- Store: Keep in an airtight container at room temperature for up to 2 weeks.
- Make ahead: This fudge is perfect to prepare a few days before serving or gifting, it stays fresh and firm.
- Freeze: Wrap the block tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw overnight before slicing.
- Reheat: Fudge doesn’t need reheating, but if it’s too firm from the fridge, let it sit at room temperature for 15 minutes.
- Always use sweetened condensed milk, no substitutes.
- Freeze marshmallows before mixing so they don’t melt too much.
- Cold butter helps the chocolate melt evenly.
- Line the dish with foil for easy removal.
- For clean slices, warm your knife under hot water, wipe dry, and cut.
For a caramel twist, drizzle caramel on top before chilling, like our Turtle Fudge
Can the chocolate chips, sweetened condensed milk and butter be melted together in the microwave?
Great question. I haven’t tested melting everything together in the microwave at once. In my experience with this fudge, melting the chocolate and sweetened condensed milk first gives you a smooth base and keeps the texture consistent. Adding the butter separately helps it blend in without breaking or getting greasy.
You can melt chocolate and sweetened condensed milk together in the microwave in short intervals, but once you start adding butter and mix-ins, things can get finicky. Since this recipe depends on the right texture to hold the marshmallows and peanuts, I don’t recommend changing the method.
If you want to use the microwave, stick to the recipe steps so the chocolate doesn’t overheat or separate.
Hi princess girl just want to know if you have any cookies or other recipes that are fat free the ones you put out I love but I make love and can’t eat to much of caus to much fat for me thanks Milli
Thanks so much for the sweet note. I’m glad you’re enjoying the recipes. I don’t have many recipes that are truly fat free, but the fruit based and Jello style desserts on my site tend to be the lightest options. Those usually work well for anyone watching fat intake. If you ever have a specific idea or type of treat you’re hoping to make, let me know and I’m happy to help you sort through the lighter choices.
Delicious
hola, se podra pasar las medidas en gramos?
gracias
I would recommend just putting it in chatGPT or something else to convert it.
My favorite fudge but was never able to get it quiet right. This recipe is so easy and turns out fantastic everytime
Thank you! So glad you enjoyed it!