Easy Rocky Road Fudge
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Unrated
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Prep Time
10 mins
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Fridge time:
2 hrs
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Total Time
2 hrs 10 mins
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Servings
16 squares
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Calories
278 kcal
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Course
Snacks
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Cuisine
International
Easy Rocky Road Fudge
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The best rocky road fudge with marshmallow chunks, shortbread cookies and honeycomb bits, all encased in smooth chocolate fudge – super easy to make!
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Ingredients
- 1 can condensed milk 14oz/397g
- 400 grams milk chocolate 14oz, roughly chopped
- 30 grams butter salted or unsalted, 1 ounce
- 1 teaspoon vanilla extract
- 110 grams marshmallows cut up large marshmallows or mini marshmallows, 4oz
- 110 grams shortbread fingers like Walker's, 4oz, roughly chopped
- 110 grams chocolate-covered honeycomb see blogpost for alternatives in a few countries, 4oz, balls or chunks
Instructions
- Line a 20cm x 20cm (8" x 8") square tin with baking paper, leaving a little overlap to help lift the rocky road out once it’s set.
- Add the condensed milk, chocolate pieces, butter and vanilla extract to a large saucepan.
- Over medium-low heat, melt the butter and chocolate into the condensed milk, stirring constantly. Be careful not to overheat or boil the chocolate. Once everything is melted and smooth, remove the pan from the heat.
- Important: Let the chocolate mixture cool (but not setting) for about 5-10 minutes, stirring occasionally. To check if it’s cool enough, drop in a piece of marshmallow - if it doesn't melt, the mixture is ready.
- Add the marshmallows, shortbread chunks and chocolate-covered honeycomb to the chocolate mixture. Stir until everything is evenly coated and spread throughout.
- Transfer the mixture to the tin, spreading it into the sides and corners and level the top. Keep it 'rocky' rather than smooth.
- Optional: Decorate the top with extra marshmallows and honeycomb if you like.
- Cover the tin with plastic wrap and chill in the fridge for at least 2 hours, or until fully set.
- Once set, lift the block out of the tin and onto a cutting board. Slice into squares with a large, sharp knife. Tip: For neater slices, dip the knife into boiling water, dry it, and then slice.
Notes
- Don't overheat the chocolate: When melting the chocolate, avoid overheating or boiling it, as this can result in a grainy texture and a dull appearance.
- To prevent this, consider removing the pan from the heat once most of the chocolate has melted.
- Then, continue stirring or beating, and the remaining chocolate will melt from the residual heat.
- Chop the honeycomb: If you're using big chunks or bars of chocolate-covered honeycomb, be sure to chop it a little smaller before adding it to the mix.
- If you're using balls, they can go straight in.
- Slicing large marshmallows: Kitchen scissors work wonders to slice them into smaller bits. Keep them a bit chunky - about the size of 2-3 mini marshmallows together.
- Here’s the trick: After slicing, toss them lightly in some icing sugar to stop them from sticking together (once those moist insides are exposed, they’ll stick like nobody's business!).
- Don't add too many cookie crumbs: When you add the cookies, try not to throw in too many fine crumbs with the chunks. It keeps the chocolate fudge part smooth and not grainy.
- Cool the mixture: Make sure the chocolate mixture is cool enough (but not setting) before adding the add-ins. If it’s too hot, your marshmallows will melt - we don't want that!
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
12mg
(4%)
Sodium
77mg
(3%)
Potassium
172mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
119IU
(2%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 77mg | 3% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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