Description
Rich, creamy, and loaded with crunchy nuts and soft squishy marshmallows, this Rocky Road Fudge is a classic no-bake treat that’s perfect for when you’re craving something chocolatey. Made with just a handful of simple ingredients, it’s incredibly easy to prepare and naturally gluten-free, with an easy vegan option too.
Ingredients
Units
Scale
- 3 cups (510g) chocolate chips *regular or vegan
- 1 can (397g/14oz) sweetened condensed milk *regular or vegan
- 1 teaspoon vanilla extract
- 3 cups (150g) mini marshmallows, frozen *regular or vegan
- 1 cup (145g) peanuts, chopped
- 1/2 cup (50g) walnuts, chopped
- 1 teaspoon coarse sea salt
- optional: additional nuts, marshmallows, and salt for topping
Instructions
- Prepare an 8×8-inch baking pan with non stick baking spray and two pieces of parchment paper. Set aside.
- In a medium pot, combine the chocolate chips, sweetened condensed milk, and vanilla. Cook over medium heat, while stirring, until the chocolate is fully melted and the mixture is smooth and shiny.
- Remove from the heat and allow to cool for 5 minutes before gently folding in the peanuts, walnuts, frozen marshmallows, and salt.
- Transfer the fudge mixture into the prepared pan and top with additional nuts, mini marshmallows, and a light sprinkle of coarse sea salt if desired. You might need to gently press the fudge into an even layer with a spatula.
- Allow the fudge to fully set at room temperature. This should take approximately 4 hours. Once set, remove from the pan, slice, and serve. Enjoy!
- Leftover fudge should be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 2 weeks, or frozen for up to 3 months.
- Prep Time: 20 Minutes
- Cook Time: Set: 4 Hours
- Category: Bars & Brownies
- Method: No-Bake
- Cuisine: American