Rocky Road Fudge Recipe (Easy, No Stovetop, Ready in 10 Minutes!)
If you have ever loved rocky road ice cream, you are going to absolutely lose it over this rocky road fudge. Every single thing you love about that classic flavor — the deep chocolate, the soft pillowy marshmallows, the salty crunch of nuts — packed into a dense, creamy fudge square that is even better than the ice cream version.
This rocky road fudge recipe could not be simpler. You do not need a stovetop, a candy thermometer, or any special equipment. Just a microwave, a bowl, and about 10 minutes of your time. The sweetened condensed milk does all the work, giving you a fudge that sets perfectly smooth and creamy every single time without any guessing or stress.
It makes 36 squares from one pan and keeps in the refrigerator for up to two weeks — which means it is the perfect make-ahead treat for holiday trays, gift tins, cookie exchanges, or just keeping on the counter for when a chocolate craving hits.
WHY YOU WILL LOVE THIS RECIPE
- No stovetop, no candy thermometer — just a microwave and a bowl
- Comes together in about 10 minutes of hands-on time
- Uses sweetened condensed milk for a perfectly smooth, creamy set every time
- Loaded with mini marshmallows and salted peanuts throughout
- Makes 36 generous squares — great for gifting and sharing
- Stores in the refrigerator for up to two weeks
- Easy to swap the nuts for almonds, walnuts, or pecans
INGREDIENTS
- 2 cups semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- ¼ cup butter
- 1 tsp vanilla extract
- 2 cups miniature marshmallows
- 1 cup salted peanuts
INGREDIENT NOTES AND SUBSTITUTIONS
Sweetened condensed milk — This is the only milk that works here. Do not substitute evaporated milk, heavy cream, or half and half — the sugar in condensed milk is what gives the fudge its texture and set. The 14 oz can is the standard size.
Chocolate chips — Semi-sweet is the classic choice. Dark chocolate chips give a more intense, less sweet fudge. Milk chocolate chips work too for a milder, sweeter result.
Butter — Just a quarter cup, but it adds richness and helps the fudge set with a smooth, glossy finish.
Miniature marshmallows — Mini marshmallows distribute evenly throughout the fudge so you get a little pocket of softness in every bite. Do not use large marshmallows.
Salted peanuts — The salt is important — it balances the sweetness perfectly. Almonds, walnuts, or pecans all work if peanuts are a concern. Leave nuts out entirely for a nut-free version.
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare Your Pan
Line an 8-inch square pan with parchment paper, leaving an overhang on two sides so you can lift the fudge out cleanly. Set aside.
Step 2: Melt the Chocolate Mixture
Combine the chocolate chips, sweetened condensed milk, and butter in a medium microwave-safe glass bowl. Microwave on high for 90 seconds. If you prefer the stovetop, melt everything together in a double boiler over simmering water, stirring until smooth.
Step 3: Stir Until Smooth
Remove from the microwave and stir well. If any chocolate chips are not fully melted, microwave in additional 15-second bursts, stirring between each, until completely smooth. Add the vanilla extract and stir to combine.
Step 4: Fold in the Marshmallows and Peanuts
Add the miniature marshmallows and salted peanuts to the chocolate mixture. Fold them in gently until evenly distributed — work quickly as the mixture will start to thicken.
Step 5: Spread and Chill
Scoop the mixture into the prepared pan and spread it into an even layer about 1 inch thick. Refrigerate until firm — about 2 to 3 hours.
Step 6: Cut and Serve
Lift the fudge out of the pan using the parchment overhang. Place on a cutting board and slice into squares. Store in an airtight container in the refrigerator with parchment or wax paper between layers.
TIPS FOR THE BEST RESULTS
- Use only sweetened condensed milk — it is the key ingredient that makes this fudge set correctly
- Work quickly once you fold in the marshmallows and peanuts — the mixture thickens fast
- Lining the pan with parchment paper makes lifting and cutting so much easier
- Slice with a sharp knife warmed under hot water and dried for the cleanest cuts
- For bite-sized pieces, cut into 1-inch squares — this batch is rich enough that a little goes a long way
- To halve the recipe, use a loaf pan and cut into 12 to 18 pieces
VARIATIONS AND ADD-INS
- Walnut rocky road — Swap peanuts for toasted chopped walnuts for a more classic rocky road flavor
- Almond rocky road — Use whole or roughly chopped roasted almonds for a slightly different crunch
- Dark chocolate version — Use dark chocolate chips for a less sweet, more intense fudge
- Peanut butter swirl — Drop spoonfuls of peanut butter over the top before chilling and swirl through with a knife
- Extra marshmallow top — Press a handful of extra mini marshmallows onto the surface right after spreading for a showier look
- Pretzel rocky road — Add a handful of small pretzel pieces along with the peanuts for extra crunch and saltiness
- Nut-free version — Omit the peanuts entirely and add extra marshmallows or chocolate chips instead
WHAT TO SERVE WITH IT
- Piled onto a holiday candy tray alongside other fudge flavors
- Tucked into gift tins with parchment between layers
- Served alongside vanilla ice cream for a rocky road sundae situation
- Crumbled over a bowl of chocolate ice cream
- Paired with a strong cup of coffee or hot cocoa
Rocky Road Fudge Recipe
Ingredients
Method
- Line an 8-inch square pan with parchment paper. Set aside.
- Combine chocolate chips, condensed milk, and butter in a microwave-safe bowl. Microwave on high for 90 seconds.
- Stir until smooth. Microwave in 15-second bursts if needed. Add vanilla and stir.
- Fold in marshmallows and peanuts until evenly combined.
- Pour into prepared pan. Spread to an even 1-inch layer.
- Refrigerate 2–3 hours until firm. Lift out, cut into squares, and serve.
Notes
This rocky road fudge is one of those recipes you make once and immediately add to your permanent rotation. The combination of creamy chocolate fudge, soft marshmallows, and salty crunchy peanuts is just unbeatable — and the fact that it takes 10 minutes and zero stovetop skill to pull off makes it even better.
Whether you are making a holiday candy tray, filling gift tins, or just want something spectacular sitting in your refrigerator for the week, this easy rocky road fudge recipe delivers every single time. Make a batch, share a few squares, and hide the rest.
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