Rocky Road Fudge

This extra creamy rocky road fudge is filled with marshmallows, peanuts & chocolate. There's only 4 ingredients - so it's super easy to make - and turns out perfectly every time.

Course Dessert

Cuisine American

Keyword Rocky Road Fudge

Prep Time 5

Hardening 2

Total Time 5

Servings pieces

Calories 76kcal

Author Fiona Dowling

Ingredients

2 ¼ cups semi-sweet chocolate chips
1 14oz can sweetened condensed milk
3 cups mini marshmallows
1 cup peanuts

US Customary - Metric

Instructions

Line a 9x13 inch pan with parchment paper, or line with aluminum foil and lightly grease. Let the edges come up over the sides.
Add the chocolate chips and sweetened condensed milk to a large heatproof bowl. Stir so that the chocolate chips are coated in the sweetened condensed milk.
Microwave on medium power for 1 minute, remove from the microwave and stir.
Repeat the process until the chocolate is almost melted, then stir until smooth.
Stir in the peanuts and marshmallows. Note that if the chocolate is very hot, it can melt the marshmallows. It will still be tasty - but you'll have more swirls of marshmallow.
Pour/spoon the mixture into the prepared pan.
Let sit until firm, about 2 hours at room temperature or 60 minutes in the fridge.
Lift the parchment paper/foil up out of the pan, then cut into pieces.

Notes

Store in an airtight container at room temperature for up to 7 days. Fudge can be wrapped tightly and frozen for up to 2 months. Then thaw in the fridge and bring to room temperature before serving.

Nutrition