Rocky, chocolatey, marshmallow-studded, and wonderfully nostalgic, this Rocky Road Fudge Recipe gives you a no-bake, quick fudge recipe that tastes like a cross between creamy chocolate fudge and old-fashioned rocky road candy bars.
I’ve been making some version of this rocky road fudge since my kids were in elementary school, and it’s still the first holiday fudge recipe my friends ask for. It’s rich, it’s chewy, it’s a little crunchy from the nuts, and it’s the kind of marshmallow fudge that disappears from the dessert table before anything else.
This is a simple fudge recipe that leans on pantry basics—chocolate chips, sweetened condensed milk, mini marshmallows, and chopped nuts—but the payoff is a glossy, creamy chocolate fudge that feels special enough for gift boxes, bake sales, and Christmas tins… and easy enough for a Tuesday night craving.
Why You’ll Love This Rocky Road Fudge Recipe
Let me explain why this one has stayed in my family rotation for decades:
- No oven needed – This is a true no bake fudge recipe; the stovetop (or even microwave) does all the work.
- Fast and fuss-free – About 15 minutes of active time, then the fridge does the rest.
- Creamy but loaded with texture – Silky chocolate fudge wrapped around pillowy marshmallows and crunchy nuts.
- Flexible with mix-ins – Turn it into chocolate walnut fudge, chocolate peanut fudge, or even a candy-loaded rocky road dessert.
- Perfect for gifting – Holds up well in cookie boxes and ships better than most cookies when wrapped right.
- Crowd-pleasing flavor – It tastes like classic rocky road recipe meets chocolate marshmallow candy bar. Kids and adults both go back for seconds.
- Scales easily – Double it for a 9×13 pan when you need a party tray.
- Make-ahead friendly – Keeps beautifully in the fridge or freezer so you can prep days or weeks ahead of holidays.
Ingredients
Here’s everything you need for this homemade rocky road fudge. I’ll add a few little notes I’ve learned over the years.
-
3 cups (18 oz / 510 g) semi-sweet chocolate chips
- Use a good-quality brand like Ghirardelli or Guittard for extra creamy chocolate fudge. You can mix half semi-sweet and half dark if you like a deeper, less sweet flavor.
-
1 can (14 oz / 396 g) sweetened condensed milk
- This is the secret that makes this an easy fudge recipe—no candy thermometer needed. Make sure it’s sweetened condensed milk, not evaporated milk.
-
2 tablespoons unsalted butter
- Adds richness and a softer, smoother bite. Salted butter works too; just reduce the added salt slightly.
-
1 teaspoon pure vanilla extract
- Balances the chocolate and gives that homemade fudge flavor.
-
¼ teaspoon fine sea salt
- Don’t skip it; a little salt makes this rich chocolate dessert taste more “grown-up” and less one-note sweet.
-
2 cups mini marshmallows
- Fresh marshmallows work best. Stale ones melt too much and lose that marshmallow bite that makes rocky road fudge so fun.
-
1½ cups chopped nuts
- Use what you like:
- For classic rocky road fudge, I love walnuts or pecans.
- For a candy-bar style rocky road, use peanuts or almonds.
- Toast the nuts lightly in a dry skillet for extra flavor, then let them cool.
- Use what you like:
-
½–1 cup extra mini marshmallows and/or nuts for topping (optional)
- Makes those pretty marshmallow chocolate squares with a bumpy rocky road top.
If you’re cooking gluten-free, this recipe is naturally gluten-free as long as your chocolate and marshmallows are certified GF. Always give the labels a quick check, especially around the holidays when seasonal products change.
Directions
You know what? The hardest part of this Rocky Road Fudge Recipe is waiting for it to chill. The rest is a breeze.
-
Prepare your pan
Line an 8×8-inch (20×20 cm) baking pan with parchment paper or foil, leaving a bit of overhang on two sides as “handles.” Lightly grease the parchment or foil. This helps you lift the slab of fudge out cleanly for cutting. -
Melt the chocolate mixture
In a medium, heavy-bottomed saucepan, add the chocolate chips, sweetened condensed milk, and butter.
Set over low heat and stir constantly with a rubber spatula or wooden spoon until the chocolate is mostly melted and the mixture looks thick and glossy. This should take about 4–6 minutes—keep the heat low so the chocolate doesn’t scorch. -
Stir in the vanilla and salt
Remove the pan from the heat. Stir in the vanilla and salt until fully combined.
Let the mixture sit for about 2–3 minutes. You still want it warm and pourable, but not so hot that it instantly melts all the marshmallows. -
Fold in the marshmallows and nuts
Add the 2 cups of mini marshmallows and the 1½ cups chopped nuts. Gently fold them in until they’re evenly coated in the chocolate fudge base.
If a few marshmallows melt a bit, don’t panic—that just makes pockets of extra-gooey marshmallow fudge. -
Pour and smooth
Scrape the rocky road fudge mixture into your prepared pan. Use your spatula to spread it into an even layer, pressing it gently into the corners.
If you’re using extra marshmallows or nuts on top, scatter them over the surface and press them down lightly so they stick. -
Chill until firm
Refrigerate the fudge for at least 2 hours, or until fully set. For a very clean cut, I like to chill it 3–4 hours, or even overnight. -
Slice into squares
Use the parchment overhang to lift the fudge slab out of the pan onto a cutting board.
For neat marshmallow chocolate squares, warm a large knife under hot water, wipe it dry, then cut the fudge into 1-inch (2.5 cm) pieces. Wipe the knife as needed between cuts. -
Serve and enjoy
Let the fudge sit at room temperature for 10–15 minutes for the best creamy texture, especially if it’s been in the fridge overnight. Then serve and watch it disappear.
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces)
- Prep Time: 15 minutes
- Chill Time: 2–4 hours
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes, depending on how long you chill
For parties or holiday platters, I usually cut smaller pieces—people almost always come back for “just one more,” so you end up with the perfect little bite-size rocky road dessert.
Variations
Here’s the thing: this Rocky Road Fudge Recipe is a base you can play with. Try one of these twists:
- Peanut Party Rocky Road – Swap half or all of the nuts for roasted, salted peanuts for a chocolate peanut fudge that tastes like a candy bar.
- Double Dark Rocky Road – Use all dark chocolate chips, add a pinch more salt, and top with a sprinkle of flaky sea salt for a bolder, less sweet treat.
- White & Dark Swirl – Melt ½ cup white chocolate chips separately and drizzle over the top of the fudge; drag a knife through for a pretty marble pattern.
- No-Nut Marshmallow Fudge – Skip the nuts entirely and add an extra ½ cup mini marshmallows and ½ cup crisp rice cereal for a nut-free, crunchy twist.
- S’mores Rocky Road – Use graham cracker pieces instead of some of the nuts and add a few extra marshmallows for a campfire-style chocolate fudge.
- Festive Holiday Fudge – Stir in chopped red and green candy-coated chocolates or dried cherries and pistachios for a Christmas rocky road look.
Storage & Reheating
Fudge doesn’t really get “reheated,” but how you store it makes a big difference in texture.
-
Room temperature:
- Store in an airtight container with parchment between layers.
- Keeps 4–5 days in a cool, dry spot (not next to the oven or a sunny window). This gives the softest, creamiest texture.
-
Refrigerator:
- For longer storage—up to 2 weeks—keep the container in the fridge.
- Let pieces sit out for 10–15 minutes before serving so the chocolate fudge can soften slightly.
-
Freezer:
- Freeze pieces in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container with parchment between layers.
- Keeps well for 2–3 months.
- Thaw in the fridge overnight or at room temperature for about 30 minutes.
Make-ahead tip: I often make this rocky road fudge 1–2 weeks before Christmas, freeze half, and tuck the rest in the fridge. When it’s time to pack treat boxes, the hardest work is already done.
Notes
A few small details make this simple fudge recipe feel like it came from a candy shop:
- Use low heat for melting. Chocolate burns faster than we think. If you see it turning dull or grainy, it’s gotten too hot. Keep the flame low and stir often.
- Fresh marshmallows are worth it. They should be soft and springy, not dry or hard. Old marshmallows don’t hold their shape in this marshmallow fudge.
- Toast the nuts. Five to eight minutes in a 350°F (175°C) oven or a dry skillet makes a huge difference in flavor. Let them cool completely before mixing into the fudge.
- Don’t over-stir once it thickens. If you beat the fudge mixture too much as it cools, it can get a bit stiff. Gently folding is enough.
- Cut small pieces. This is a rich chocolate dessert. Little 1-inch bites feel just right, especially after a big meal.
- Use a metal pan if possible. Glass pans insulate more and can slow down the setting time. Metal chills the fudge a little faster and more evenly.
Honestly, this is one of those recipes that looks more “fancy” than it really is. Once you’ve made it once, you’ll feel like a total fudge pro.
FAQs
Can I make this Rocky Road Fudge Recipe in the microwave?
Yes. Combine the chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth, then follow the remaining steps.
Why didn’t my fudge set?
Most often, it just needs more chill time. If the chocolate mixture was very hot when you added the marshmallows and nuts, it can also soften them a bit more, but it should still firm up after several hours in the fridge.
Can I use evaporated milk instead of sweetened condensed milk?
No—evaporated milk is unsweetened and much thinner, so the fudge won’t thicken the same way. Sweetened condensed milk is key for this easy fudge recipe.
What nuts are best for rocky road fudge?
Walnuts and pecans give a classic, slightly buttery flavor; peanuts make it taste like a candy bar; almonds give a bit more crunch. Use what you enjoy in nutty chocolate fudge.
Can I make this without marshmallows?
You can, but it won’t really be rocky road. If you’re avoiding marshmallows, just leave them out and increase the nuts or add crushed cookies for a different style of chocolate fudge.
How far ahead can I make this for the holidays?
For a holiday fudge recipe, you can make it 1–2 weeks ahead and keep it in the fridge, or freeze it up to 2–3 months ahead. Just be sure it’s wrapped well to avoid absorbing fridge or freezer odors.
What pan size works if I want thicker or thinner fudge?
An 8×8 pan gives fairly thick pieces. For slightly thinner marshmallow chocolate squares, use a 9×9 pan. For a double batch, use a 9×13 pan and add a bit of extra chill time.
How can I make it less sweet?
Use dark chocolate chips (60–70% cacao), add a pinch more salt, and choose more bitter nuts like walnuts or almonds. That balances the sweetness from the condensed milk and marshmallows.
Conclusion
This Rocky Road Fudge Recipe brings together creamy chocolate fudge, fluffy marshmallows, and crunchy nuts in a no-bake treat that feels both nostalgic and party-ready. It’s fast, forgiving, and endlessly customizable—whether you’re making holiday tins, school treats, or just a small pan to keep in the fridge for “emergencies.”
If you make this rocky road fudge, I’d love to hear how it turned out and what fun twists you tried—leave a comment, share a photo, or pass it along to a fellow chocolate lover. And if you enjoy rich chocolate desserts like this, you might also like exploring my other easy fudge recipes and no-bake sweets for your next celebration.
Rocky Road Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 18 oz / 510 g; good-quality brand recommended
- 14 oz sweetened condensed milk 1 can; not evaporated milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups mini marshmallows fresh; not stale
- 1 1/2 cups chopped nuts such as walnuts, pecans, peanuts, or almonds; toasted and cooled if desired
- 1/2–1 cup extra mini marshmallows and/or chopped nuts optional, for topping
- parchment paper or foil for lining the pan; plus a little butter or nonstick spray for greasing
Instructions
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper or foil, leaving an overhang on two sides to act as handles. Lightly grease the parchment or foil to make it easier to lift out and slice the fudge.
- In a medium heavy-bottomed saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Set over low heat and stir constantly with a rubber spatula or wooden spoon until the chocolate is mostly melted and the mixture is thick and glossy, 4–6 minutes. Keep the heat low to avoid scorching the chocolate.
- Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt until fully combined. Let the mixture sit for 2–3 minutes so it cools slightly; it should still be warm and pourable but not so hot that it instantly melts all of the marshmallows.
- Add the 2 cups mini marshmallows and 1 1/2 cups chopped nuts to the warm chocolate mixture. Gently fold until the marshmallows and nuts are evenly coated. A few marshmallows may melt slightly, which is fine.
- Scrape the rocky road fudge mixture into the prepared pan and spread it into an even layer, pressing gently into the corners. If using, sprinkle the extra mini marshmallows and/or chopped nuts over the top and press them lightly into the surface so they adhere.
- Refrigerate the fudge for at least 2 hours, or until fully set. For the cleanest slices, chill 3–4 hours or overnight.
- Use the parchment or foil overhang to lift the slab of fudge out of the pan and onto a cutting board. Warm a large sharp knife under hot water, wipe it dry, and cut the fudge into about 1-inch (2.5 cm) squares, wiping the knife between cuts as needed.
- For the best creamy texture, let the fudge sit at room temperature for 10–15 minutes if it has been chilled for several hours or overnight. Serve and enjoy.
Notes
Tips: Use low heat when melting the chocolate to prevent scorching. Fresh, soft mini marshmallows hold their shape best. Toasting the nuts (5–8 minutes at 350°F / 175°C or in a dry skillet) and cooling them completely before using adds extra flavor. Cut small 1-inch squares, as the fudge is quite rich. A metal pan helps the fudge chill and set more quickly and evenly than glass.
