Rich Rocky Road Chocolate (Printable Version)

A creamy chocolate delight with marshmallows and nuts, offering a perfect balance of texture and flavor.

# What You Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips (525 g)
02 - 1 can sweetened condensed milk (14 oz / 400 g)
03 - 4 tablespoons unsalted butter, cubed (60 g)
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 ½ cups mini marshmallows (75 g)
06 - 1 cup chopped walnuts or pecans (120 g)

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until fully melted and smooth.
03 - Remove saucepan from heat and stir in vanilla extract thoroughly.
04 - Gently fold mini marshmallows and chopped nuts into the chocolate mixture until evenly distributed.
05 - Pour mixture into the prepared pan and spread evenly using a spatula.
06 - Refrigerate for at least 2 hours or until completely firm.
07 - Lift the set fudge from the pan via the parchment overhang and cut into 24 squares.
08 - Store in an airtight container in the refrigerator for up to one week.

# Expert Tips:

01 -
  • It comes together in about 25 minutes of actual work, then you let the fridge do the heavy lifting while you relax.
  • Three textures in every bite means it never gets boring, no matter how many pieces you eat.
  • This is the kind of fudge that makes people think you spent hours in the kitchen when really you just melted some things together.
02 -
  • Don't skip the parchment paper. One time I tried to save time and skip it, and I spent 20 minutes scraping fudge off the pan. Never again.
  • Marshmallows are delicate once folded in, so stop mixing the second they're distributed. Overmixing deflates them and ruins the whole texture situation.
03 -
  • Warm your knife with hot water and wipe it dry between cuts for clean, neat squares that look like you actually know what you're doing.
  • If you accidentally let the mixture get too hot, take the pan off heat immediately and let it cool for a minute before stirring again to avoid seizing the chocolate.
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