Here’s a classic, no-fail recipe that’s rich, chocolatey, and packed with marshmallow-nut goodness.
Classic Rocky Road Fudge
Ingredients
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3 cups semisweet chocolate chips
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1 (14 oz) can sweetened condensed milk
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2 tbsp butter
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1 tsp vanilla extract
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1½ cups mini marshmallows
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1 cup chopped nuts (walnuts or almonds are traditional)
Instructions
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Prep the pan
Line an 8×8-inch pan with parchment paper (leave overhang for easy lifting). -
Melt the base
In a medium saucepan over low heat, combine chocolate chips, condensed milk, and butter. Stir constantly until smooth and glossy. -
Flavor boost
Remove from heat and stir in vanilla. -
Rocky road time
Gently fold in marshmallows and nuts. -
Set it
Spread evenly into the prepared pan. Smooth the top. -
Chill
Refrigerate for 2–3 hours, or until firm. -
Slice & devour
Lift out, cut into squares, try not to eat half of it standing over the counter.
Optional upgrades (highly recommended)
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Swap semisweet chips for dark chocolate if you like it less sweet
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Add ½ cup crushed graham crackers for extra rocky vibes
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Sprinkle flaky sea salt on top before chilling
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Toss in a handful of mini chocolate chips because chaos is fun
If you want a microwave version, peanut-butter rocky road, or something less sweet, tell me your mood and I’ll tweak it.