2 pieces of rocky road fudge

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 minutes
Hardening 2 hours
Total Time 5 minutes
Servings 48 pieces
Calories 76kcal
Author Fiona Dowling


  • 2 1/4 cups semi-sweet chocolate chips
  • 1 14oz can sweetened condensed milk
  • 3 cups mini marshmallows
  • 1 cup peanuts


  • 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. 


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. 


Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Calcium: 8mg | Iron: 1mg