Rocky Road Fudge
There’s nothing more perfect for Christmas, New Year’s, and other cold-weather holidays than a delicious bite of fudge. Even with just one little bite-sized piece, the rich dessert seems to warm you from the inside, and when that fudge is homemade, you know that warmth is because it’s been made with love. The other wonderful, slightly-less-sentimental thing about some homemade candy confections? All the different and incredible possible flavors!
Really, the possibilities for fudge flavors are endless, and we never tire of seeing things like other candies, unexpected desserts, seasonal drinks and even summery favorites turn into fudgey squares. Today, we’re turning to another kind of dessert entirely – ice cream! – for inspiration, and capturing one of the most classic flavors. Yes, it’s Rocky Road Fudge, and it’s easier to make than you think! Let us show you, then keep reading for the full recipe to try yourself.
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Rocky Road Fudge
Makes 64 bite-sized pieces in 1 8-by-8-inch pan
Prep Time: 5 minutes
Total Time: 4 hours 5 minutes
- 2 cups miniature marshmallows, divided
- 3 cups semisweet chocolate chips
- ½ cup creamy peanut butter or almond butter
- 1 teaspoon vanilla extract
- 1 ¼ cups toasted and chopped almonds or peanuts (or your favorite type of nut), divided
- ¼ cup mallow bits or additional ½ cup miniature marshmallows (optional)
- Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.
- Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.
- In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
- Add the vanilla extract and stir well, until smooth.
- Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.
- Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.
- Transfer the chocolate mixture into the prepared pan and spread into an even layer. Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using.
- Refrigerate for 4 hours, or until set.
- Remove the fudge and wax paper from the pan. Carefully peel all of wax paper from the fudge.
- Cut the fudge into bite-sized pieces and serve.
- After adding the vanilla extract, you may need to microwave the mixture for an additional 20 to 40 seconds to achieve the desired smoothness.
Yum! What a simple, totally delicious little treat this fudge is! We just love how easy it is to do— essentially, just mix all the ingredients together, pop the mix into a baking fan, and cool. The only “cooking” you need to do is some melting in the microwave. It doesn’t get any easier than THAT, now does it?
So you’re definitely going to try this one, right? Have you ever made anything similar before? What other classic ice cream flavors would you love to transform into some tasty fudge? Is there anything you’d change about this recipe? Tell us if you give it a try and be sure to let us know how it turns out— then check out our list of our favorite fudge recipes perfect for the holidays!
Recipe adapted from Shugary Sweets