This Rocky Road Fudge recipe will be your favorite holiday candy. A luscious blend of creamy milk and semisweet chocolate chips, mingling with fluffy marshmallows and crunchy pecans! Whether you’re hosting a gathering or seeking a cozy night in, this homemade Rocky Road Fudge is a delightful addition to any occasion.
Jump to RecipeWhen I was growing up, my bedroom had a large window seat on one end. Above that were the cabinets that held most of the Christmas decorations. When my mom made cookies and candies for the holidays, she stored them in a large Tupperware container (I think it was originally a cake carrier) on the window seat in my room. I always thought of that corner of my room as “Christmas Central.”
Inside that Tupperware was a variety of cookies and candies we only ever had at Christmas, and the best of those was Rocky Road Fudge.
With only four ingredients and minimum prep time, this fudge is as easy to make as it is to eat! Mom’s original recipe called for milk chocolate chips, but Mom always used semi-sweet. Recently I started using milk chocolate again, and I think I like it better. So, feel free to use whatever you like best.
Use your favorite nuts as well – pecans, walnuts, almonds, macadamia nuts, hazelnuts – lots of possibilities. And think of me sneaking pieces of fudge from the corner of my room on cold nights before Christmas!
Just a few simple steps and you’ll have a batch of irresistible fudge ready to share with loved ones or savor as a blissful solo treat!
Ingredients
Certainly! Here’s the purpose of each ingredient in the Rocky Road Fudge:
Milk Chocolate Chips. The milk chocolate chips provide a creamy and sweet base, offering the primary chocolate flavor and contributing to the smooth texture of the fudge.
Semisweet Chocolate Chips. The semisweet chocolate chips complement the milk chocolate, adding depth and a slightly richer taste to the fudge and balancing the sweetness.
Miniature Marshmallows. The miniature marshmallows add some chewiness and soft texture to the fudge while also imparting a touch of sweetness.
Chopped Pecans. The chopped nuts provide a contrasting crunch and nutty flavor, adding texture to each bite of the fudge, creating the classic “rocky road” effect. You can add your favorite nuts.
How to Make Rocky Road Fudge
- Line an 8 inch baking pan with lightly buttered parchment paper. Set aside.
- Melt chocolate chips in the top of a double boiler. Stir until smooth. Stir in marshmallows and nuts.
- Spread into prepared pan. Cool and allow chocolate to become firm.
- Use parchment paper to lift out of pan. Cut into 20 squares.
Frequently Asked Questions
Absolutely! You can easily swap pecans for other nuts like walnuts, almonds, or hazelnuts based on your preference. Just ensure they are chopped to a similar size for even distribution in the fudge.
To maintain its freshness and texture, store the fudge in an airtight container at room temperature for up to one week. You can also refrigerate it for longer shelf life, up to two to three weeks, ensuring it’s tightly sealed to prevent drying out.
Yes, you can customize the fudge by adding ingredients like dried cherries, cranberries, or shredded coconut for extra texture and flavor. Incorporate them at the same stage as the pecans, ensuring they’re evenly distributed within the mixture.
Absolutely! This fudge freezes well. Wrap the individual squares tightly in plastic wrap or place them in an airtight container with layers separated by parchment paper. Store them in the freezer for up to three months. Thaw them in the refrigerator before
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Rocky Road Fudge
20
servings5
minutes10
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
12 ounces milk chocolate chips
6 ounces semisweet chocolate chips
3 cups miniature marshmallows
3/4 cup chopped pecans
Directions
- Line an 8 inch baking pan with lightly buttered parchment paper. Set aside.
- Melt chocolate chips in the top of a double boiler. Stir until smooth. Stir in marshmallows and nuts.
- Spread into prepared pan. Cool and allow chocolate to become firm.
- Use parchment paper to lift out of pan. Cut into 20 squares.
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