10 min. rocky road fudge

$7.28 recipe / $0.46 serving

What do you do when you have a left over jar of peanuts from kung pao chicken? Make rocky road fudge, of course!

Real fudge can be tricky to make and just the fact that you need a candy thermometer scares a lot of people off. Well, I came across this super easy, quick fudge recipe and I bookmarked it right away. I knew that someday, I would need to make fudge and I would definitely want to do it the easy way.

You can use any type of chocolate chips as long as you have 3 cups total. Some people mix semi-sweet with milk chocolate but you can do either one alone if you like. I found a bag of peanut butter chocolate chips so I used 1 cup of those along with 2 cups of semi-sweet (this was one whole 12 oz. package of semi-sweet and half a package of peanutbutter chocolate chips).

10 Minute Rocky Road Fudge

rocky road fudge

5.0 from 1 reviews
10 min. rocky road fudge
 
Prep time
Cook time
Total time
 
Total Cost: $7.28
Cost Per Serving: $0.46
Serves: 16
Ingredients
  • 3 cups (18 oz.) chocolate chips $4.02
  • 1 (14 oz.) can sweetened condensed milk $1.77
  • ¼ tsp salt $0.02
  • 1 cup unsalted peanuts $0.84
  • 1½ cups mini marshmallows $0.63
Instructions
  1. Prepare an 8×8 baking dish by lining with foil or parchment paper. If you have a hard time lining the sides with parchment, just cut a piece to fit the bottom and then coat the sides with non-stick spray.
  2. In a large pot, combine the chocolate chips, sweetened condensed milk, and salt. Turn the heat on to the lowest setting and melt the ingredients together while continuously stirring. Use a heavy bottomed pot and stir constantly to prevent scorching. Heat and stir until the mixture is completely smooth.
  3. Stir in the peanuts and marshmallows. The peanuts and marshmallows will make the temperature of the fudge drop quickly so it may look slightly gritty. Just continue to stir over low heat until it smoothes out again.
  4. Spread the mixture out into the prepared baking dish and refrigerate until it is completely cold. Remove the fudge from the dish and cut into 16 squares with a sharp knife. Enjoy!
Notes
Recipe adapted from Simple Fudge by My Baking Addiction.

 

rocky road fudge

Step By Step Photos

fudge ingredientsThis is all you need to make this awesome fudge. I only used 1.5 of those two packages of chocolate chips and about half of the bag of marshmallows.

prepare dishBefore you begin, prepare your dish. Line it with either foil or parchment paper. I always have trouble cutting parchment to size so I just cut one piece for the bottom and sprayed the sides of the dish (the spray came out way too heavy but at least it worked). Having parchment or foil on the bottom will allow the fudge to easily come out of the dish later, so don’t skip this.

heat ingredientsCombine the chocolate chips, sweetened condensed milk, and salt in a large pot. Try not to use a thin bottomed pot because it will heat too quickly and may scorch the chocolate.

heat on lowHeat the mixture on LOW. Because we’re not messing with a double boiler, you have to use low heat. Continually stir while heating the mixture on low until it becomes a velvety, smooth, chocolate dream. Then stir in the peanuts and marshmallows. They will cause the fudge to cool down and it may look chunky or gritty at first. Just continue to heat and stir until it smoothes out again.

fudge in dishSpread the fudge in the prepared baking dish. Place it in the refrigerator until it has completely cooled.

cooled fudgeOnce it is completely cooled, run a knife along the edge if necessary, and turn the fudge out onto a clean surface. See, if that paper hadn’t been on the bottom, it would not have come out nearly as easy.

cut rocky road fudgeUsing a sharp knife, cut the fudge into 16 pieces… and try not to eat them all!

I recently watched Mary & Max so now I think about that beautifully sad movie every time I see sweetened condensed milk! (It’s available on netflix streaming right now if you need something good to watch…)

23 Comments

  1. Nicole says:

    I love this site… So I don’t mean to be nit-picky but I just wanted to point out that marshmallows aren’t vegetarian… They are made from gelatin which is made from skin, cartilage and bone marrow of animals

  2. Mallory A. says:

    Turned out great! Made it for holiday gifting and I polished off everything that didn’t fit in the tin :)

  3. Heather Elissa says:

    If you used salted peanuts would it give a salted chocolate taste?

    • Probably, but there is a chance that it might become too salty because you don’t really know how much is going in there… Sounds like a good risk to take, though ;)

  4. Lauren says:

    Just reread the directions, nevermind!

  5. Lauren says:

    Did you use semi sweet chocolate chips or regular milk chocolate? I’m making my grocery list… :)

  6. Nadia says:

    Is this something that can be frozen and thawed overnight in the fridge?

  7. This was really easy to make and the fudge was great :) I made a batch for homecoming for my husband’s unit and the guys gobbled it up!

  8. Lynea says:

    hmm… now that i look at it, i think i had the flame to high and some marshmallows melted… oh well, now we’ll have to get some vanilla ice cream! What a great topping!!

  9. Lynae – I’m not sure what could have gone wrong :( Did you double check that you used the right amount of chocolate and sweetened condensed milk? The chocolate should firm back up to its original texture (but slightly softer due to the condensed milk) once it cools down – it should be firm at room temperature, the refrigerator was just to make the cooling process faster. I’m not sure if you can salvage your batch or not :(

  10. Lynea says:

    Help! I made this yesterday. It sat in the fridge for 6 hrs and hadn’t hardened enough so I put it in the freezer for a good 10 hrs and it still isn’t hard! What should i do?

  11. Anonymous says:

    You can make a delicious peanut butter fudge out of one 18-oz jar of peanut butter and one regular-size tub of vanilla cake frosting. Mix them together, microwave for one minute, spread in your shallow container of choice and toss it into the fridge.

  12. Don’t try and double batch this all in the same pan! It takes an hour then ;) But this fudge is still super duper yummy!

  13. This fudge looks easy and delicious!

  14. Really liking the look of this fudge!

  15. Can you say addicting? I will make this way more often than I should… Thanks!

  16. Yum! I will have to make this.

  17. Oh my. Those are the only words I can find.

  18. Looks Great! I’ll link to this tomorrow. ;-)

  19. Wow that looks so easy and so good!!
    Have to try this one for sure! YUM!!!

Speak Your Mind

*

Rate this recipe: