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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This easy Rocky Road Fudge recipe delivers a sweet, nostalgic treat that instantly brings back warm childhood memories. Made with just a few simple ingredients and a quick microwave step, it’s perfect for busy days or last-minute cravings. Whether you’re revisiting a beloved classic or discovering it for the first time, this fudge offers rich flavor and satisfying texture with minimal effort.
- Easy & Quick: Just a few minutes in the microwave and your fudge is ready to chill.
- Minimal Ingredients: No complicated shopping lists—just chocolate, marshmallows, peanuts, and a few pantry staples.
- Nostalgic Flavor: Gooey marshmallows and crunchy peanuts bring back the magic of a beloved childhood treat.
- Perfect Texture: Rich, smooth, and loaded with delightful bites in every square.
I’m a big fudge fan because of its simplicity but also its versatility—you can easily customize the flavors to suit your taste. Feel free to add extracts like coffee or vanilla to this fudge base. The mix-ins are flexible too; try different nuts, cookies, dried fruit, or chunks of white chocolate to make it your own.
IMPORTANT NOTE: This recipe was improved and updated on 7/27/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Bold Bakers Loved This!
“I made this for a church potluck today; it was quite the hit — thank you for sharing this recipe, it was so simple, that I was afraid it would not be eaten. This is now my go-to recipe!” — Oweary
“I love this recipe. I use walnuts in place of peanuts – delicious!!” — Ella
Table of Contents
- What is Rocky Road Fudge?
- Tools You Need
- Key Ingredients
- How to Make Rocky Road Fudge
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Easy Fudge Recipes
What is Rocky Road Fudge?
Rocky Road is a classic dessert flavor known for its mix of chocolate, marshmallows, and nuts, creating a rich and textured treat. Rocky Road Fudge takes this beloved combination and turns it into a smooth, creamy fudge that’s both nostalgic and indulgent.
- Chocolatey Base: Made with melted chocolate and sweetened condensed milk for a rich, creamy fudge.
- Marshmallows: Soft, gooey marshmallows add a sweet, chewy contrast.
- Crunchy Nuts: Typically peanuts or walnuts for texture and a salty balance.
- Nostalgic Flavor: A beloved childhood treat that’s simple to make and share.
Tools You Need
Key Ingredients
Semisweet Chocolate
- Adds rich chocolate flavor and creates a smooth, firm base.
- Good quality bars will work better than semi-sweet chocolate chips.
- Substitute: Use dark chocolate for a deeper taste or milk chocolate for extra sweetness.
Sweetened Condensed Milk
- Sweetens and binds the fudge while keeping it soft and creamy.
- Substitute: Make condensed milk using my recipe.
Butter
- Adds richness and helps with smooth texture and mouthfeel.
- Substitute: Use coconut oil for a slight coconut note or margarine for a dairy-free option.
Marshmallows
- Provide chewiness and the classic rocky road texture.
- Substitute: Miniature marshmallows or chopped large marshmallows; vegan marshmallows also work well.
Roasted Salted Peanuts
- Add crunch and a salty contrast that balances the sweetness.
- Substitute: Try almonds, walnuts, pecans, or even crushed pretzels for a nut-free crunch.
How to Make Rocky Road Fudge
- Prepare the pan: Butter and line an 8×8 inch (20×20 cm) baking pan with parchment paper.
- Combine base ingredients: In a large microwave-safe bowl, add the chopped chocolate, sweetened condensed milk, and butter.
- Melt the chocolate mixture: Microwave for 1 minute, then stir with a spatula. Continue heating in 30-second intervals until the chocolate is fully melted.
- Avoid overmixing: Stir gently—overmixing can cause the fudge to separate.
- Add mix-ins: Once melted, add the marshmallows and chopped peanuts. Gently fold them in to keep their shape and texture.
- Pour and smooth:Pour the mixture into the prepared pan and smooth the top with a spatula.
- Chill until set: Refrigerate for 3–4 hours, or until the fudge is firm enough to cut.
- Cut and store: Cut into small pieces. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use high-quality chocolate: Better chocolate means better flavor and a smoother fudge—choose bars over chips when possible.
- Add a pinch of salt: A small amount of sea salt or flaky salt sprinkled into the fudge or on top helps deepen the chocolate flavor and balances the sweetness beautifully.
- Don’t overheat the mixture: Microwave in short bursts and stir gently to prevent the chocolate from seizing or the mixture from becoming grainy.
- Let the fudge cool slightly before adding mix-ins: This keeps the marshmallows from melting completely and helps preserve the “rocky road” texture.
- Line the pan well: Butter plus parchment ensures the fudge lifts out easily and cuts cleanly. Cooking spray can sometimes leave a slippery or sticky residue.
- Customize your mix-ins: This base is super flexible—try chopped cookies, dried fruit, or a swirl of peanut butter or Nutella.
- Add flavor extracts: Stir in a teaspoon of vanilla, almond, or coffee extract after melting the base for an easy twist on the classic.
- Chill fully before cutting: Cold, firm fudge gives you neat, clean squares. A warm knife makes cutting even easier.
Make Ahead and Storage Instructions
- Make Ahead: You can prepare Rocky Road Fudge up to 2 days in advance. Simply store it in the fridge in an airtight container until ready to serve. It actually benefits from time to fully set, making it a great make-ahead dessert.
- Room Temperature Storage: Store fudge in an airtight container at room temperature for up to 5 days. Keep it in a cool, dry place away from direct sunlight.
- Refrigerator Storage: For longer freshness, refrigerate the fudge in an airtight container for up to 2 weeks. This will give you a firmer texture.
- Freezing: Rocky Road Fudge freezes well. Wrap pieces tightly in plastic wrap and place in an airtight container or freezer bag, keeping the layers intact. Freeze for up to 2 months. Thaw at room temperature for 30–60 minutes before serving.
FAQs
Can I use milk chocolate instead of semisweet?
Yes! Milk chocolate makes the fudge sweeter and creamier. Just be sure to use high-quality bars instead of milk chocolate chips for the best flavor and texture.
What kind of nuts work best?
Roasted salted peanuts are traditional, but walnuts, pecans, almonds, or even pretzels work well. You can also skip the nuts for a nut-free version.
Can I make this without a microwave?
Yes—melt the chocolate, condensed milk, and butter together in a saucepan over low heat, stirring constantly until smooth and combined.
Why should I use parchment paper instead of foil?
Parchment paper is non-stick and breathable, allowing the fudge to release easily without tearing or sticking. Foil can stick to the fudge’s surface and may cause uneven cooling or texture. Using parchment ensures clean removal and smooth edges for your Rocky Road Fudge.
Why did my fudge turn greasy or separate?
This usually happens from overheating or overmixing. Microwave gently in short bursts and stir just until smooth.
More Easy Fudge Recipes
- Microwave Praline Fudge
- Microwave Cookie Butter Fudge
- Microwave Creamy Chocolate Fudge with Orange
- Chocolate Peanut Butter Vegan Fudge
- Vanilla Bean Fudge(White Chocolate Fudge)
IMPORTANT NOTE: This recipe was improved and updated on 7/27/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Try These Recipes!
Rocky Road Fudge (5 Minutes)
Ingredients
- 3 cups (18 oz/510 g) semisweet chocolate , chopped
- 1 can (14 fl oz/ 400 ml) sweetened condensed milk
- 2 tablespoons (1 oz/28 g) butter
- 2 cups (6 oz/170 g) marshmallows
- ¾ cup (3 ¾ oz/106 g) roasted salted peanuts , roughly chopped
Instructions
- Butter and line an 8x8 inch (20x20 cm) baking pan with parchment paper.
- In a large microwave-safe bowl, add the chopped chocolate, sweetened condensed milk, and butter.
- Microwave for 1 minute and stir using a spatula. Continue heating in 30 second intervals until the chocolate has melted. Do not stir the fudge mix too much as it can cause it to separate.
- Once melted, add in the marshmallows and chopped peanuts and gently fold in.
- Pour the mixture into the prepared baking pan and smooth out the top using a spatula.
- Refrigerate for 3-4 hours or until the fudge is solid enough to cut into squares.
- Cut into small pieces and enjoy! Store at room temperature in an air-tight container for up to 5 days or in the fridge for up to 2 weeks.
Recipe Notes
- Use high-quality chocolate: Better chocolate means better flavor and a smoother fudge—choose bars over chips when possible.
- Add a pinch of salt: A small amount of sea salt or flaky salt sprinkled into the fudge or on top helps deepen the chocolate flavor and balances the sweetness beautifully.
- Don't overheat the mixture: Microwave in short bursts and stir gently to prevent the chocolate from seizing or the mixture from becoming grainy.
- Let the fudge cool slightly before adding mix-ins: This keeps the marshmallows from melting completely and helps preserve the “rocky road” texture.
- Line the pan well: Butter plus parchment ensures the fudge lifts out easily and cuts cleanly. Cooking spray can sometimes leave a slippery or sticky residue.
- Customize your mix-ins: This base is super flexible—try chopped cookies, dried fruit, or a swirl of peanut butter or Nutella.
- Add flavor extracts: Stir in a teaspoon of vanilla, almond, or coffee extract after melting the base for an easy twist on the classic.
- Chill fully before cutting: Cold, firm fudge gives you neat, clean squares. A warm knife makes cutting even easier.
If you use mini marshmallows, do you still need to still chop them?
Hii Gemma, I am not able to find the video for this recipe i ll be glad if u ll share the video for the same with me.. thank u.. ????????
Hi good day ! I love how simple the ingredient is. You said in your video you have 1200 Watts microwave. Mine is 1300 Watts so Watts the cooking time ? Is it a minute longer or shorter ? Thank you. 😉
Hi Gemma, my mom’s birthday is coming up so I wanted to treat her with this delicious fudge, but I don’t have any marshmallows. Can you please tell me where you get the marshmallows that u used. Also, those pictures look IRRESISTIBLE!
Hi Gemma, I like how your recipes are simple. I love fudge and cant wait to try making this. However, I only have semi sweet chocolate chips and would like to know if it can be used instead of the chopped chocolate pieces in this recipe. Thanks. Ann
I love this recipe. I use walnuts in place of peanuts – delicious!!
I made this for a church potluck today; it was quite the hit — thank you for sharing this recipe, it was so simple, that I was afraid it would not be eaten. This is now my go to recipe! Thank you again; I love your channel, your recipes, and the ease/simplicity of these recipes. Happy Christmas!
I dont have microwave … can i use oven or stem?
Can I leave out the marshmallows
Hi Gemma, your microwave recipes are my absolute favorite and I swear by them! But it would really help if you could include nutritional information such as calories per serving in this recipe and future recipes. Many thanks!