Description
This Rocky Road Fudge recipe is a rich and indulgent dessert featuring a smooth chocolate base combined with sweet mini marshmallows, crunchy walnuts, and a hint of vanilla. Perfectly chilled to set into decadent squares, this fudge offers a delightful combination of creamy, chewy, and nutty textures that make it a classic treat for any occasion.
Ingredients
Scale
Fudge Base
- 2½ cups semisweet chocolate chips (425 grams)
- 2 tablespoons unsalted butter (28 grams – ¼ stick)
- 14 ounces sweetened condensed milk (396 grams – 1 can)
- 1 teaspoon pure vanilla extract (4 grams)
Add-ins
- 3 cups mini marshmallows (129 grams, divided)
- 1 cup chopped walnuts (113 grams)
Instructions
- Chill Marshmallows: Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper to prevent sticking and make removal easier.
- Melt Chocolate Mixture: In a saucepan over medium heat, combine the semisweet chocolate chips, unsalted butter, and sweetened condensed milk. Stir continuously with a spatula until the chocolate has fully melted and the mixture is smooth and combined.
- Add Walnuts and Vanilla: Remove the saucepan from heat and stir in the chopped walnuts and pure vanilla extract evenly throughout the fudge mixture.
- Cool Mixture: Let the chocolate mixture sit for a few minutes so it cools slightly, ensuring it does not immediately melt the marshmallows when combined.
- Combine Marshmallows: Gently fold 2½ cups of the chilled mini marshmallows into the cooled chocolate mixture until well distributed.
- Transfer to Pan: Pour the entire fudge mixture into the prepared baking pan, spreading it evenly. Top the fudge with the remaining ½ cup of mini marshmallows for an attractive and chewy topping.
- Chill to Set: Place the pan in the refrigerator and chill for 2 to 3 hours or until the fudge is firm and set.
- Serve: Once set, remove the fudge from the pan by lifting the parchment paper, cut into 16 squares, and serve.
Notes
- Using parchment paper in the pan makes removing the fudge easier and cleaner.
- Ensure the chocolate mixture has slightly cooled before adding marshmallows to avoid melting them completely.
- Walnut pieces can be substituted with pecans or almonds if preferred.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
- For a smoother fudge, you can briefly pulse the walnuts in a food processor before adding.
