Ten-minute rocky road fudge is made super fast in the microwave and with only 5 ingredients. A family favorite loaded with rich chocolate flavor, walnuts, fluffy marshmallows, and a sprinkle of sea salt we guarantee these won’t last long!
Ingredients
Other than the sweetened condensed milk, most of these simple ingredients are pantry staples. If this is the only ingredient you are missing, make your own!
- Sweetened Condensed Milk– This product is commonly used to make dulce de leche, but the properties are basically scalded milk with the water evaporated out and sugar added and dissolved. The result is a rich and thick syrup that is useful in many sweet goods. Grab a can at the store or make homemade sweetened condensed milk.
- Semi-Sweet Chocolate Chips- Semisweet chips have less sugar, so the fudge isn’t overwhelmingly sweet. You can use milk chocolate chips, but they will be sweeter. Dark chocolate is also an option.
- Vanilla– Vanilla extract adds richness and sophistication to many baked goods, or in this case, microwaved goods.
- Walnuts– A staple in any rocky road recipe, they add crunch and earthy undertones. You can swap these out for another nut like pecans or almonds. Salty peanuts are another good pick but omit the additional flaky salt.
- Mini Marshmallows– Full size can also be used, but you’ll just have to do more cutting to get smaller pieces. Miniature marshmallows can still be halved. The best way to do this is with kitchen shears.
- Flaky Sea Salt- I love a sweet and salty treat but feel free to omit this if you don’t crave it like I do. This French Fleur de Sel is my go-to.
Variations
This simple chocolate fudge is delicious as-is, but you can swap or add a few things to make your own version.
- Extract – Use a different extract to infuse the fudge with other flavors. Some good options are almond or coffee extracts.
- Nuts – Swap the walnuts for other nuts like pecans or pistachios.
- Topping – For extra decadent fudge, drizzle it with melted chocolate or salted caramel sauce.
Make It!
Making this easy fudge recipe is super simple. Just microwave, spread, add the toppings, and let it set.
- Prep the pan. Line an 8×8 or 9×9 square baking pan with parchment paper or wax paper and coat with non-stick cooking spray. This helps to release it without being sticky. Unsalted butter is an alternative to spray. A smaller pan will make taller pieces of fudge. You can use a larger pan, but they will be much thinner.
- Melt the chocolate. In a microwave-safe bowl, combine the sweetened condensed milk and chocolate chips then microwave on high for 5 minutes.
- Stir in the vanilla and heat again. Remove and whisk vigorously, adding the vanilla to the chocolate mixture. At first, it will seem a little chunky, but it should smooth out. If there are still small chunks in the fudge mixture (lower wattage microwave), return to microwave for 30 seconds at 50% power and stir again. Do not overcook or else the chocolate will get cakey and weird.
- Add the nuts and marshmallows. Fold in most of the walnuts (reserving about 2 tablespoons) and spread evenly into the prepared baking dish while still hot. Press the marshmallows and remaining walnuts down into the top of the fudge. The powdered side of the chewy marshmallows won’t stick well, but press down on the tacky cut side.
- Let set. Place in the refrigerator to set for an hour and then cut into 16 small squares.
Stovetop Option
While the microwave certainly makes this easier, you can make it on the stovetop.
- Melt chocolate. Place the condensed milk and chocolate chips into a medium saucepan or double boiler over medium heat.
- Add vanilla and nuts. Stir continuously with a wooden spoon (less sticking with wood) until the mixture it fully blended. Remove from the heat and stir in the vanilla and most of the walnuts, reserving a few tablespoons.
- Transfer. Pour into the prepared pan and top with remaining walnuts and cut marshmallows. Sprinkle with flaky sea salt while still tacky.
- Let set. Place in the fridge to let it set for an hour. Cut and serve!
Common Questions About Rocky Road Fudge
Chocolate, nuts, and marshmallows are the main components of Rocky Road.
The original Rocky Road ice cream had walnuts. Some recipes use almonds instead.
There are some brands that make Rocky Road desserts that incorporate pecans.
Storage
While most people refrigerate fudge, it is best stored at room temperature for up to 1 week in an airtight container. Other than setting, sitting in the fridge will dry it out faster. It is also recommended to be eaten at room temperature, so you’d need to remove it ahead of time and risk sweating.
If layering in the container, separate the layers with parchment paper or aluminum foil.
Freezer
This fudge can be frozen for up to 3 months in a freezer-safe container or resealable freezer bag.
More Fudge Recipes
Rocky Road Fudge Recipe
Ingredients
- 14 ounces can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 cup walnuts , coarsely chopped
- 1/3 cup mini marshmallows , cut in half
- sprinkle fleur de sel
Instructions
- Line an 8×8 or 9×9 square pan with parchment paper and coat with cooking spray.
- In a microwave safe bowl, combine the sweetened condensed milk and chocolate chips. Microwave on high for 5 minutes.
- Remove and whisk vigorously, adding the vanilla. If there are still small chunks, return to microwave for 30 seconds.
- Fold in most of the walnuts, reserving about 2 tablespoons, and spread into the prepred pan while still hot. Top with the marshmallows and remaining walnuts, press down lightly into fudge mixture.
- Place in the refrigerator to set for an hour. Cut into 16 small squares.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Can you fold the cut marshmallows into the fudge like you do the walnuts. May cut them a little smaller?
Sure- but they might melt a little. Or use the crunchy dehydrated ones.