Rocky Road Fudge Recipe

Nothing says the holiday season like homemade fudge. This Rocky Road fudge recipe, packed with nuts and marshmallows folded into rich, smooth chocolate, is one of our family’s favorite Christmas treats.

Ingredients:

• 1 package, 12 oz, semi-sweet chocolate chips
• 1 can, 14 oz, sweetened condensed milk
• 2 tablespoons unsalted butter
• 1-1/2 cups miniature marshmallows, divided
• 1-1/4 cup chopped walnuts, divided

Makes 20-24 squares.

How to make Rocky Road Fudge

The easiest way to set foil in a pan— If you have ever tried to put foil inside a pan and press down, you have probably tore in. My suggestion with fudge is to flip the pan over to the bottom, put the foil on the outside of the pan, and shape it around the pan.

Then take off the foil, flip the pan right side up, and put the foil inside already shaped. It creates a template or guide for the foil, and you won’t rip it. That goes for any fudge recipe you make.

What size pan should I use? 8×8 pans are my favorites; 9×9 will work, but your fudge won’t be as thick. That being said, you can cut more pieces out of a large pan.

You could also use a disposable pan; you basically just need it to hold shape when you firm up the fudge.

Instructions

Line an 8×8 baking pan with aluminum foil and set aside. Set aside 1/4 cup of mini marshmallows. Set aside 1-2 tablespoons chopped walnuts.

Add chocolate chips, sweetened condensed milk, and butter to a medium saucepan. Heat over medium low heat, and stir the chocolate mixture constantly until melted. Remove from heat.

Stir in 1-1/4 cup mini marshmallows and remaining walnuts. Spread the fudge mixture into the prepared pan evenly.

Top with reserved marshmallows and nuts and gently press them into the top of the fudge. Set aside to cool for 30 minutes.

Place in the fridge to cool for a minimum of 2 hours, but I recommend overnight. Remove from fridge and remove from pan.

Peel the foil away from the fudge and use a large, sharp knife to cut fudge into squares. Store leftovers in an airtight container. 

Should foil be sprayed with non-sticking cooking spray? I’ve sprayed my foil in the past with nonstick cooking spray lightly and also didn’t spray it. The foil peels off fine. I’d say it’s personal preference.

Prep tips to make your life easier

• I chopped my nuts in a nut chopper.
• You want a large knife. Not a small paring knife, but a long blade to cut into the fudge from edge to edge.
• Always use quality chocolate chips.
• There is nothing more frustrating than going to put your pan in the fridge and finding that its full, so clear a spot before getting started on this recipe.

How to Cut Fudge.

I find cutting the fudge into strips and then cutting each strip into 5 square pieces is a decent size. It’s a little smaller, but fudge is so darn rich. Large pieces can be too much sugar!

This also applies when you package your fudge in little mini cupcake liners. Too large and it won’t fit, so pay attention to what size you cut your fudge so it fits into those liners (more to come on that in a future article I am working on).