Rocky Road Fudge
This Homemade Rocky Road Fudge is an easy recipe for a thick, rich chocolate fudge stuffed with mini marshmallows and peanuts!
A DELICIOUS FUDGE RECIPE
This stovetop fudge recipe for Rocky Road Fudge is a classic. If Rocky Road Ice Cream is one of your favorites, then you definitely need to give this fudge a try!
TIPS FOR MAKING FUDGE:
- Fudge is best stored at room temperature. Make sure the fudge is stored in an airtight container. This will keep it from drying out and fudge will remain fresh for about 4 weeks.
- I don’t usually use a candy thermometer for making this fudge. This stovetop fudge recipe is pretty straightforward. Just follow my directions exactly below and use the photos for reference.
- Use a high-sided and heavy bottomed saucepan. This helps with even heating and will also make sure the mixture doesn’t bubble over.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sugar
- salted butter
- semi-sweet chocolate chips
- evaporated milk
- marshmallow creme (fluff)
- mini marshmallows
- salted peanuts
HOW TO MAKE ROCKY ROAD FUDGE:
Use an 8×8-inch pan and line it with nonstick foil or parchment paper, leaving about 2 inches on each side for easy lifting after the fudge sets. Set the pan aside. In a medium saucepan, combine the sugar with the butter and milk.
Place on stove top on medium heat, until it begins to boil, then stir while it gently boils for five minutes. It will be bubbly and hot, so be sure to stir continuously so the mixture doesn’t stick to the saucepan.
Remove the pan from the stove, and add in the chocolate chips and marshmallow creme.
Stir the chocolate until all of the chips are melted, which should take a minute or two.
After a minute or two of stirring, it should be cooled enough to stir in the chopped peanuts and mini marshmallows.
Pour the fudge mixture into the prepared pan, and spread it evenly. All the mixture to cool until it is set.
Cut into squares and serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Rocky Road Fudge
Ingredients
- 3 cups sugar
- ¾ cup salted butter (1 1/2 sticks)
- 1 (12 ounce) bag semi sweet chocolate chips
- 1 (5 ounce) can evaporated milk
- 1 (7 ounce) tub marshmallow creme (fluff)
- ½ cup mini marshmallows
- ½ cup salted peanuts
Instructions
- Use an 8×8-inch pan and line it with nonstick foil or parchment paper, leaving about 2 inches on each side for easy lifting after the fudge sets. Set the pan aside.
- In a medium saucepan, combine the sugar with the butter and milk. Place on stove top on medium heat, until it begins to boil, then stir while it gently boils for five minutes. This will give time for the sugar to dissolve completely.
- It will be bubbly and hot, so be sure to stir continuously so the mixture doesn’t stick to the saucepan.
- Remove the pan from the stove, and add in the chocolate chips and marshmallow creme. Stir the chocolate until all of the chips are melted, which should take a minute or two. After a minute or two of stirring, it should be cooled enough to stir in the chopped peanuts and mini marshmallows.
- Pour the fudge mixture into the prepared pan, and spread it evenly. All the mixture to cool until it is set.
- Cut into 20 squares and serve.
Notes
- Fudge is best stored at room temperature. Make sure the fudge is stored in an airtight container. This will keep it from drying out and fudge will remain fresh for about 4 weeks.
- I don’t usually use a candy thermometer for making this fudge. This stovetop fudge recipe is pretty straightforward. Just follow my directions exactly and use the photos from my recipe post for reference.
- Use a high-sided and heavy bottomed saucepan. This helps with even heating and will also make sure the mixture doesn’t bubble over.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this recipe last Christmas and it was delicious. My first time making fudge and it was easy (I’m not much of a baker). Looking forward to making it again in another week or so.
Yay! Thanks so very much for taking the time to come back and leave a comment! It really means a lot to hear that you enjoyed it!
My mom always made this, It was the best! Been looking for a this recipe! Thank you
Omg! Omg! This is my all time favorite I love rocky road anything. I will be making this just for myself, yeah I know, just call me greedy, but I’m gonna curl up with my rocky road, blanket and tv & call it my night. Heehee
I need the exact measurements, am not able to see in photos
Sandy, you scrolled right past the measurements to get to the comment section. A printable recipe card is just above the comments here.
Ha! Hope you love it Lynette!
This sounds easy and delicious! Do you think it could be made ahead and frozen to be given out as holiday gifts?
Fudge will actually stay fresh at room temperature for at least 2 weeks (usually longer) as long as its stored in an airtight container. refrigerating fudge dries it out. You can freeze it in a freezer safe bag and put layers of wax between it so it doesn’t stick.