5 Ingredient Rocky Road Fudge (A Southern Heritage Recipe)

This Rocky Road Fudge is the perfect mix of chewy, crunchy, salty, and sweet, thanks to creamy chocolate, pecans, and soft marshmallows. My grandma’s recipe is a family favorite, made with just five simple ingredients and no baking needed. This is going to become y’alls favorite fudge recipe!

Rocky Road Fudge

Y’all, if you’re looking for the easiest fudge recipe to satisfy your sweet tooth, this one is sure to win your heart.

My grandma’s easy rocky road fudge recipe has been handed down through our family, and I truly believe it’s the best way to make creamy chocolate fudge that melts in your mouth.

It only takes 5 simple ingredients and just a little bit of time to whip up the most decadent dessert you’ve ever tasted.

This rocky road recipe reminds me of the classic ice cream flavor I LOVE so much, but in fudge form.

Whether you’re making it for a family gathering, as neighbor gifts, or just because you need something sweet, it’s always a hit.

I promise it’ll be the best taste of rich chocolate fudge you’ve ever tried!

If you’ve been searching for good fudge recipes, make sure to check out my M&M fudge, butter pecan fudge, or my popular German chocolate fudge.

Why You’ll Love This Rocky Road Fudge

• Simple Ingredients: This recipe uses only a handful of simple ingredients. You can whip up some rich chocolate fudge in no time!

• Easiest Fudge Recipe: You don’t need a candy thermometer or a fancy double boiler. Just a saucepan and a watchful eye. It truly is the best way to make a quick and easy decadent dessert.

• Perfect for the Holiday Season: This is a must-have for holiday baking. It’s perfect for gifting or to bring along to parties. 

• Tastes Like a Classic Rocky Road Recipe: This fudge brings together everything you love about rocky road ice cream—chocolate, nuts, and gooey marshmallows—in a soft, melt-in-your-mouth version. It’s truly downright delicious!

• Foolproof Homemade Fudge: There’s no better feeling than making a batch of perfect fudge without worrying about it failing. It’s the kind of good fudge recipe you’ll pass down for generations, just like I have.

Love chocolate? Try my Chocolate Bundt Cake!

Rocky Road Fudge Ingredients

These simple ingredients come together to create an irresistible treat that’s soft, chewy, and full of flavor.

• Butterscotch Chips: These add a sweet, buttery flavor that sets this fudge apart from other recipes. They melt perfectly into the chocolate mixture, balancing out the deeper chocolate flavor.

• Semi-Sweet Chocolate Chips: These chips bring the “chocolate” to this creamy chocolate fudge. Their slightly bittersweet flavor keeps the fudge from being too sugary and gives it that perfect, rich chocolate fudge taste. 

• Sweetened Condensed Milk: Using condensed milk makes this fudge smooth and soft. It blends everything together into a luscious fudge mixture. Plus, it adds just the right amount of sweetness without needing extra sugar. 

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• Pecans: Chopped pecans bring a little crunch to balance the soft, melted chocolate texture. 

• Mini Marshmallows: These fluffy marshmallows are what make it “rocky road.” My grandma always used 1 cup, but I like to use 2 cups of mini marshmallows for even more gooey goodness. 

How to Make Rocky Road Fudge

Full steps on how to make rocky road fudge are below. This is a quick walkthrough of how it is made.

1. Prepare Your Pan: Start by getting your 9-inch baking pan ready. Line it with parchment paper or aluminum foil, and lightly grease it. This is the best way to make sure your fudge comes out easily and looks neat when you slice it.

2. Melt the Chocolate Mixture: In a medium saucepan, combine the butterscotch chips, semi-sweet chocolate chips, and sweetened condensed milk. Place the pan over low heat, and stir constantly to melt chocolate until the mixture is smooth and creamy. Be careful not to rush this step—burned chocolate can’t be fixed. Slow and steady is key for the best results.

3. Remove from Heat and Stir in the Good Stuff: Once the chocolate mixture is smooth, take the pan off the heat. Stir in the chopped pecans and mini marshmallows. If you like it extra gooey like I do, add 2 cups of marshmallows instead of just 1. 

4. Spread into the Prepared Pan: Pour the fudge mixture into your prepared pan. Use a rubber spatula to spread it into an even layer. Work quickly so the fudge doesn’t start to set before you’ve smoothed it out.

5. Let It Chill: Place the pan in the fridge for about 2 hours or overnight, until the fudge is firm. 

6. Slice and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper or aluminum foil. Use a sharp knife to cut it into small pieces. 

More Sweet Things to Love

• Hot Chocolate Pancakes
• Nesquick Cake
• Pumpkin Cinnamon Rolls
• Whoopie Pies
• Red Velvet Cheesecake

Tips For Making Fudge

• Nuts: You can use a different nut than pecans if you would like. Peanuts or walnuts are great options for the swap of pecans.
• Sweetened Condensed Milk: You cannot substitute another liquid for sweetened condensed milk in this recipe. Sweetened condensed milk is thick, creamy, and already sweetened with sugar, which helps create the perfect texture and flavor in the fudge. Without it, the fudge would be too soft, grainy, or just won’t hold its shape.
• Chocolate: For the best results, I suggest choosing a high-quality chocolate like Ghirardelli. Opt for chocolate made with real cocoa butter instead of palm oil—it makes all the difference in flavor and texture. If you want a sweeter version, consider using milk chocolate chips in replace of the semi-sweet.
• Line the Pan: I like to line the pan with foil or parchment paper so it is easier to remove. Plus you will find you can slice it into more clean squares.
• Sharp Knife or Plastic Knife for Slicing: Flavorless dental floss or a plastic knife is the best way to get clean lines when cutting fudge. Make sure to wipe the knife clean after each slice. You can also use a very sharp knife. The goal is nice clean slices.
• Heating Mixture on Stovetop: Make sure you are stirring pretty much non-stop. If you stop, you run the risk of it burning the chocolate mixture. Also, make sure you do not have your heat set too high.
• Allow Time for Fudge to Set Up: Make sure you allow time for the fudge to set up. Cover it and place the pan in the fridge to cool for a few hours. This allows it to set up and then you can slice a bit later.

Storing Fudge

You will want to store your fudge in a sealed container in the fridge for up to a week.

Or you can place it in a freezer-friendly container and freeze it for 4-6 months. Then remove from the freezer and eat straight from the freezer or let thaw in the fridge.

FAQs

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Rocky Road Fudge

Ingredients

• 1 Cup Butterscotch chips
• 1 Cup Semi-sweet chocolate chips
• 1 (14oz) Can Sweetened condensed milk
• 2 Cups Pecans Chopped
• 1 to 2 Cups Mini marshmallows (depending on how many marshmallows you want. Grandma used 1, I like to use 2)

Instructions

• In a 2 quart saucepan, combine the butterscotch and chocolate chips with the sweetened condensed milk. Heat over medium low heat, stirring until the chips are melted. Be careful, do not let the chocolate burn. 
• Remove from the heat. Stir in nuts and marshmallows.
• Spread into a greased 9” square baking dish. I like to line mine with aluminum foil or parchment paper that has been greased for easy removal and slicing.
• Refrigerate until firm, about 2 hours or overnight. Cut into small squares. Keeps well in the fridge and it can be frozen.