Description
A rich and indulgent Rocky Road Fudge recipe featuring melted chocolate, sweetened condensed milk, mini marshmallows, and salted peanuts, perfect for a sweet treat or dessert.
Ingredients
Scale
Fudge Base
- 3 cups semi-sweet chocolate chips
- 14 ounce can sweetened condensed milk
- 4 tablespoons butter cubed
- 1 teaspoon vanilla
Add-ins
- 3 cups mini marshmallows plus a few extra for the top
- 1 cup salted peanuts plus a few extra for the top
Instructions
- Prepare Pan: Line a 9×13 inch dish with foil and spray with nonstick spray to ensure easy removal of the fudge.
- Melt Chocolate Mixture: In a medium saucepan over medium heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter. Stir constantly until the chocolate chips are fully melted and the mixture is smooth.
- Mix in Flavorings: Remove the saucepan from heat. Stir in the salted peanuts and vanilla extract until evenly combined.
- Prepare Marshmallows: Place the mini marshmallows into a large mixing bowl.
- Combine Mixtures: Pour the warm chocolate and peanut mixture over the marshmallows. Mix well, but for swirled marshmallows, allow the chocolate mixture to cool a few minutes before pouring over.
- Spread in Pan: Spread the combined mixture evenly into the prepared 9×13 inch pan.
- Add Toppings: Sprinkle additional salted peanuts and mini marshmallows over the top for decoration and texture.
- Chill: Place the pan in the refrigerator to chill for at least 2-3 hours or overnight until the fudge is firm.
Notes
- Always use sweetened condensed milk; no substitutes for best results.
- Freeze marshmallows before mixing to prevent excessive melting.
- Use cold butter to help the chocolate melt evenly and smoothly.
- Line the pan with foil for easy removal of fudge once set.
- For clean slices, warm your knife under hot water, wipe dry, and cut.
- For a caramel twist, drizzle caramel sauce on top before chilling, similar to Turtle Fudge.
