Rocky Road Fudge

4.50 from 2 votes

This Rocky Road Fudge recipe is perfect for holiday gifting and treat platters.

Prep Time15

Cook Time5

Chill Time:2

Total Time20

Course: Dessert

Cuisine: American

Keyword: rocky road fudge, rocky road fudge recipe

Servings: pieces

16 ounces semisweet chocolate, chopped finely (or use good quality chocolate chips)
2 ounces unsweetened chocolate, chopped finely
½ teaspoon baking soda
⅛ teaspoon salt
One 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
1 cup mini marshmallows
1 cup roughly chopped peanuts
½ cup semisweet chocolate chips

Line an 8x8-inch baking pan with foil or parchment paper and spray lightly with nonstick spray.
In a medium, heatproof bowl, toss the 1st two chocolates with baking soda and salt. Stir in the sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
Remove the bowl from heat and continue to stir until the chocolate is fully melted and the mixture is smooth. Stir in the marshmallows, peanuts and additional chips. Scrape the fudge into the prepared pan and spread in an even layer with a rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove the fudge from the pan using foil. Peel off the foil and cut into squares.

*If you're preparing this as a Gluten Free recipe, just make sure the brands you use are gluten free-- for chocolate, vanilla extract and marshmallows.
Make ahead/FREEZING instructions: This fudge freezes well; simply wrap and package the pieces, then place the container in your freezer. Your fudge should last for several months. When you're ready to bring your fudge out, take the wrapped pieces from the freezer and leave them at room temperature until defrosted. A layer of moisture may form on the surface of the fudge as it "sweats." You can dab it with paper towel to get rid of it.