Rocky Road Fudge
Rocky road fudge is a creamy no bake chocolate fudge loaded with mini marshmallows and salted peanuts. It melts smooth, sets firm, and slices into clean squares.
Servings: 16 (1-inch) pieces
Calories: 313kcal
Ingredients
- 2 cups semi-sweet chocolate chips (Ghirardelli brand used)
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter cut into cubes, room temperature
- ½ teaspoon vanilla extract
- 2½ cups mini marshmallows (plus additional for the top)
- 1 cup salted peanuts (plus additional for the top)
Instructions
- Line an 8x8 straight-sided metal pan with parchment paper. Allow enough parchment to overhang the sides of the pan for easy removal.
- Stir together the semi-sweet chocolate chips and sweetened condensed milk in a large microwave safe bowl, then add the cubed butter on top. Heat for 1 minute, stir, and heat again in 30 second increments (stirring between each) until the chocolate is fully melted. Stir until smooth.2 cups semi-sweet chocolate chips, 14 ounce can sweetened condensed milk, 4 tablespoons unsalted butter
- Stir in the vanilla extract until fully incorporated.½ teaspoon vanilla extract
- If the chocolate is very warm, allow it to cool for 1-2 minutes before folding in the mini marshmallows and salted peanuts. The mixture should be warm enough to spread, but not hot to the touch. If the chocolate is too warm, it will melt the marshmallows.2½ cups mini marshmallows, 1 cup salted peanuts
- Spread the fudge mixture into the prepared pan and smooth with a small offset spatula. Press in some additional mini marshmallows and salted peanuts to the top of the fudge for garnish if desired.
- Refrigerate for at least 3 hours, or up to overnight, until fully chilled and firm.
- Lift the fudge out of the pan using the overhanging parchment paper, remove the parchment then slice the fudge into 36 1-inch pieces.
Notes
Tips:
- Use a good semi-sweet chocolate made with real cocoa butter. It melts smoother and sets better than budget chips.
- Melt the chocolate slowly in short bursts and stop as soon as it is smooth. Overheating is what makes chocolate seize.
- Let the chocolate cool for a minute before folding in the marshmallows so they stay whole.
Storage:
Store in an airtight container with parchment between the layers so the pieces do not stick. It keeps at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Nutrition
Calories: 313kcal | Carbohydrates: 33g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 292mg | Fiber: 3g | Sugar: 26g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg
