Rocky Road Fudge
This rocky road fudge also known as rocky road candy is my grandma’s recipe that is tried and true. A classic candy that is made using only 5 ingredients. Thick, creamy, and a nice crunch from nuts and sweet gooey marshmallows in each bite.
This rocky road fudge is a childhood favorite. We always knew when grandma was around we would have this sweet and salty snack. It also makes a great treat to pack in Christmas packages to gift to loved ones. The best part of all, you do not have to be a pro in the kitchen to make this fudge recipe.
Reasons You Will Love This Rocky Road Fudge
- It takes just 5 ingredients to make this chocolate and nut fudge.
- This is my grandma’s recipe that has been made endless times. So it is a tried and true recipe.
- Easy to make, and great for slicing and serving up a crowd.
- You can make and keep it in the freezer for a long shelf life, or store it in the fridge for snacking.
- Budget-friendly treat that comes together in no time.
Ingredients You Will Need
Butterscotch Chips – Butterscotch chips are used as my secret ingredient. This is what makes this rocky road fudge stand out from the rest.
Semi-Sweet Chocolate – Grab some quality chocolate chips to mix in as well. The butterscotch balances out the richness of the semi-sweet.
Condensed Milk – A can of sweetened condensed milk is going to elevate the velvety smoothness of the fudge.
Nuts and Marshmallows – These are your mix-in ingredients for this fudge. It is going to add a salty crunch and gooey texture when you bite into the marshmallows.
How to Make
Full steps on how to make rocky road fudge are below. This is a quick walkthrough of how it is made.
- Grab a saucepan and add the chocolate chips, butterscotch chips, and condensed milk. Heat on medium-low heat stirring often.
- Once fully melted remove from the heat and stir in the marshmallows and nuts.
- Spread into the greased pan and place in the fridge for 2 hours to allow the fudge to set.
- Remove and slice into squares and serve.
Variations Tips For Making Fudge
You can use a different nut than pecans if you would like. Peanuts or walnuts are great options for the swap of pecans.
If you want a less sweet version consider using milk chocolate chips in replace of the semi-sweet. It will still have a sweet flavor but it won’t be as rich.
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.
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.
Rocky Road fudge is a confectionary treat that is made with chocolate, nuts, and gooey marshmallows. An easy treat that requires no baking.
Dried fruits, different types of nuts, crushed cookies and more can be added in addition to the marshmallows and nuts. Feel free to try out different items to mix in the fudge.
Go right ahead and leave out the nuts if you have an allergy or prefer to not have nuts in the fudge. You will keep all the other ingredients the same in terms of measurements.
Rocky Road Fudge
- 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)
- 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 & 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 & slicing. Refrigerate until firm, about 2 hours or overnight. Cut into small squares. Keeps well in the fridge and it can be frozen.