Easy Homemade Rocky Road Fudge
User Reviews
4.8
Easy Homemade Rocky Road Fudge
Description
This Rocky Road fudge begins by chilling a portion of miniature marshmallows, while the remainder is melted with sugar and evaporated milk over medium heat. The mixture is boiled to a specific temperature, dissolving sugar completely and starting the fudge structure. Removing from heat, cold butter cubes and chocolate chips are stirred in until smooth, forming a creamy chocolate base.
Chopped walnuts add a nutty texture, while vanilla extract contributes aroma and subtle flavor depth. Briefly cooling the fudge allows it to thicken slightly before folding in frozen marshmallows to retain their shape and provide soft chewiness in contrast to the smooth chocolate and crunchy nuts. The mixture is then poured into a prepared pan lined with buttered foil to cool and set at room temperature or in the refrigerator.
Using all semi-sweet chocolate chips yields a moderately sweet fudge base, but variations with dark chocolate are possible for a less sweet taste. This recipe produces a classic Rocky Road fudge with distinct texture contrasts and a rich chocolate flavor.
Ingredients
- 6 cups miniature marshmallows divided
- 4 cups granulated sugar
- 1 (12-ounce) can evaporated milk (1 1/2 cups)
- 2 1/2 cups chocolate chips semi-sweet
- 1 cup butter cubed, cold, salted
- 2 cups walnuts coarsely chopped
- 1 teaspoon vanilla extract pure
Instructions
- Line a 9x13-inch pan with aluminum foil. Coat the foil with butter. Put 4 cups of the marshmallows on a baking sheet in a single layer and stick it into the freezer so they can get cold.
- In a large pot, combine the remaining two cups of marshmallows (or 20 large marshmallows), sugar and evaporated milk over medium heat. Stir together as the marshmallows melt and the mixture comes to a boil. Boil over medium heat for 8-10 minutes until a light golden brown, stirring constantly and scraping the sides of the pan. If using a candy thermometer, it should reach 235-240°F.
- Remove the fudge from the heat and immediately add the cold cubed butter and chocolate chips, stirring until completely combined.
- Stir in the walnuts and vanilla, then let the fudge sit for just a few minutes to thicken and cool slightly before stirring in the frozen miniature marshmallows. You don't want to stir the marshmallows too much or they will melt from the residual heat of the fudge. Pour into the prepared pan lined with butter-coated aluminum foil and transfer to the fridge to set for 3 to 4 hours.
- Carefully lift the fudge out of the pan and peel off the foil. Cut the fudge into small squares to serve.
Notes
- This version uses all semi-sweet chocolate chips for a balanced sweetness compared to mixing milk and semi-sweet chocolate.
- Dark chocolate chips can be substituted for a less sweet fudge if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 47mg | 2% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
