Rocky Road Fudge Chocolate (Printer-Friendly)
Chocolate fudge loaded with marshmallows and nuts. Smooth, creamy, and simply irresistible for any sweet tooth.
# What You’ll Need to Cook:
→ Base Mixture
01 -
510 g semisweet chocolate chips
02 -
397 g sweetened condensed milk
03 -
56 g unsalted butter
→ Mix-Ins and Topping
04 -
120 g mini marshmallows
05 -
90 g sliced almonds or walnuts
# Steps to Prepare:
01 -
Line an 20 cm x 20 cm square baking pan with parchment or wax paper. Set aside.
02 -
In a medium saucepan, combine semisweet chocolate chips, sweetened condensed milk, and unsalted butter. Heat gently over medium heat, stirring frequently, until the chocolate is fully melted and the mixture is smooth.
03 -
Remove saucepan from heat. Stir in half of the mini marshmallows and half of the sliced nuts until evenly distributed.
04 -
Pour the mixture into the prepared pan, smoothing the surface with a spatula. Evenly sprinkle the remaining marshmallows and nuts on top, pressing lightly to adhere.
05 -
Cover with cling film and refrigerate for at least 120 minutes, until firm.
06 -
Once chilled and set, remove from pan using parchment edges. Cut into small squares with a sharp knife. Serve as desired.
# Extra Cooking Tips:
01 -
Use only sweetened condensed milk for optimal texture and setting.
02 -
Semisweet or dark chocolate chips deliver the best chocolate flavor profile.
03 -
Fudge is traditionally portioned into small squares due to its richness.
04 -
Variations include adding M&Ms, chopped mint chocolates, or peanut butter cups.
05 -
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze wrapped tightly for up to 2 months.