My Rocky Road Fudge is irresistibly rich, packed with gooey marshmallows and crunchy peanuts, and easy to make in minutes in the microwave!
- 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
-
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.
- 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.