Easy Rocky Road Fudge (Print Version)

Rich chocolate fudge studded with marshmallows and roasted nuts for a classic no-bake dessert that's ready in under 20 minutes.

# What You Need:

→ Chocolate Base

01 - 2 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 2 tablespoons unsalted butter

→ Mix-ins

04 - 1 ½ cups mini marshmallows
05 - 1 cup roasted unsalted peanuts or walnuts, roughly chopped
06 - ½ cup milk chocolate chips (optional, for extra texture)

# How To Make:

01 - Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth. Remove from heat.
03 - Let the mixture cool for 2–3 minutes, then fold in the marshmallows, nuts, and milk chocolate chips (if using), mixing gently to combine.
04 - Pour the mixture into the prepared pan, smoothing the top with a spatula.
05 - Refrigerate for at least 2 hours, or until fully set.
06 - Lift the fudge out using the parchment paper, cut into squares, and serve.

# Expert Tips:

01 -
  • This fudge comes together in under fifteen minutes but tastes like you spent hours over a double boiler
  • The combination of textures—creamy chocolate, pillowy marshmallows, and crunchy nuts—makes every bite interesting
02 -
  • Low and slow heat prevents the chocolate from seizing—if you see any graininess, your flame is too high
  • The brief cooling step is essential; hot chocolate will melt your marshmallows into an unappealing swirl
03 -
  • Toast your nuts in a dry skillet for 3 minutes before adding them—the extra warmth intensifies their flavor dramatically
  • Save a handful of marshmallows and chocolate chips to press into the top before chilling for a professional-looking finish

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