Rocky Road Fudge

Rocky Road Fudge is homemade fudge with an ultra creamy texture, rich chocolate flavor, fluffy marshmallows, and crunchy roasted peanuts - just like your favorite rocky road candy and ice cream. No special equipment needed!

Course Dessert, Fudge

Cuisine American

Keyword homemade rocky road fudge recipe, rocky road fudge

Prep Time 5

Cook Time 20

Set Time 3

Total Time 3 25

Servings

Calories 193kcal

Author Jessica - Together as Family

Ingredients

3 cups granulated sugar
12 tablespoons salted butter cubed
3/4 cup evaporated milk
1 bag (12 oz) semi-sweet chocolate chips
1 teaspoon vanilla extract
2 cups roasted peanuts
2 bags (10 oz each) miniature marshmallows divided

Instructions

Line a 9x13 baking pan with parchment paper, making sure to leave some overhang so you can easily lift the fudge out to cut it. Set aside.
In a saucepan, over medium heat, add the sugar, butter, and evaporated milk. Heat and stir until it's melted and combined. Continue stirring and bring the mixture to a boil (this will take several minutes but do not turn the heat up to speed up the process!).
3 cups granulated sugar, 12 tablespoons salted butter, 3/4 cup evaporated milk
Once boiling, allow the mixture to boil for 5 minutes while stirring continuously so the sugar does not scorch on the bottom of the pan.
^{*If you are using a candy thermometer (not needed), heat until the mixture reaches 235℉.}
Turn the heat to low and add the chocolate chips, and vanilla extract. Stir until the chocolate chips have completely melted and are smooth.
1 bag (12 oz) semi-sweet chocolate chips, 1 teaspoon vanilla extract
Add in 1 bag of the mini marshmallows and stir until they have melted into the mixture smoothly.
Remove the sauce pan from the heat and quickly stir the peanuts into the chocolate mixture. Then, quickly add the remaining bag of mini marshmallows - they will melt slightly, but it's important to make sure they are evenly distributed in the mixture.
2 cups roasted peanuts
Pour the fudge into the prepared pan and spread it out evenly. Let the fudge rest on a cooling rack for 2-3 hours or until it is set and cooled to room temperature. Cut into little squares of fudge and serve the fudge at room temperature.

Notes

Butter : If using unsalted butter, add 1/4 teaspoon salt in with the chocolate chips and vanilla extract.

Medium Heat Only : It will take awhile to bring the sugar mixture to a boil - but DO NOT turn the heat up to try and speed up the process. It won't work! All it will do is scorch the sugar and burn the entire mixture. Keep it on medium heat the entire time. Once the mixture reaches a boil, set the timer for 5 minutes and cook while stirring constantly.

Completely Melt & Stir : Make sure you stir until the chocolate chips are completely melted and smooth. Same thing with the mini marshmallows (the first bag), stir until the marshmallows have completely melted until smooth. The second bag of marshmallows does not need to be completely melted, in fact, it's good to have some bigger whole pieces of the gooey marshmallow in the fudge.

#1 Tip : The fudge will start to set very quickly once you remove it from the heat. Pour it into the pan as soon as you stir the peanut and marshmallows in and quickly spread it out.

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