HOMEMADE ROCKY ROAD FUDGE RECIPE

This Homemade Rocky Road Fudge is an easy recipe for a thick, rich chocolate fudge stuffed with mini marshmallows and peanuts!

ROCKY ROAD FUDGE RECIPE

This stovetop fudge recipe for Rocky Road Fudge is a classic. If Rocky Road Ice Cream is one of your favorites, then you definitely need to give this fudge a try!

TIPS FOR MAKING FUDGE:

  • Fudge is best stored at room temperature. Make sure the fudge is stored in an airtight container. This will keep it from drying out and fudge will remain fresh for about 4 weeks.
  • I don’t usually use a candy thermometer for making this fudge. This stovetop fudge recipe is pretty straightforward. Just follow my directions exactly below and use the photos for reference.
  • Use a high-sided and heavy bottomed saucepan. This helps with even heating and will also make sure the mixture doesn’t bubble over.Homemade Rocky Road Fudge recipe from The Country Cook, fudge slices shown stacked on a white round plate with milk bottles in the background

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
sugar
salted butter
semi-sweet chocolate chips
evaporated milk
marshmallow creme (fluff)
mini marshmallows
salted peanutssugar, salted butter, semi-sweet chocolate chips, evaporated milk, marshmallow creme, mini marshmallows, chopped peanuts

HOW TO MAKE ROCKY ROAD FUDGE:

Use an 8×8 pan and line it with nonstick foil or parchment paper, leaving about 2 inches on each side for easy lifting after the fudge sets. Set the pan aside. In a medium saucepan, combine the sugar with the butter and milk.sugar, butter and milk in a sauce pan

Place on stove top on medium heat, until it begins to boil, then stir while it gently boils for five minutes. It will be bubbly and hot, so be sure to stir continuously so the mixture doesn’t stick to the saucepan.bubbly sugar, butter and milk in a small sauce pan

Remove the pan from the stove, and add in the chocolate chips and marshmallow creme.semi sweet chocolate chips and marshmallow fluff added into a sauce pan with melted butter, sugar and milkStir the chocolate until all of the chips are melted, which should take a minute or two.melted chocolate and marshmallow mixture in a sauce pan on a white surfaceAfter a minute or two of stirring, it should be cooled enough to stir in the chopped peanuts and mini marshmallows. mini marshmallows and peanuts added to melted chocolate mixture in a sauce panPour the fudge mixture into the prepared pan, and spread it evenly. All the mixture to cool until it is set. rocky road fudge batter poured into parchment paper lined baking dishCut into squares and serve. Homemade Rocky Road Fudge, cut into slices, shown on natural parchment paper

Enjoy!

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Homemade Rocky Road Fudge recipe

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ROCKY ROAD FUDGE RECIPE

This Homemade Rocky Road Fudge is an easy recipe for a thick, rich chocolate fudge stuffed with mini marshmallows and peanuts!
Course Candy
Cuisine American
Keyword Rocky Road Fudge
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Servings 20
Calories 341kcal

Ingredients

  • 3 cups sugar
  • 3/4 cup salted butter (1 1/2 sticks)
  • 1 (12 oz) bag semi sweet chocolate chips
  • 1 (5 oz) can evaporated milk
  • 1 (7 oz) tub marshmallow creme (fluff)
  • 1/2 cup mini marshmallows
  • 1/2 cup salted peanuts

Instructions

  • Use an 8×8 pan and line it with nonstick foil or parchment paper, leaving about 2 inches on each side for easy lifting after the fudge sets. Set the pan aside.
  • In a medium saucepan, combine the sugar with the butter and milk. Place on stove top on medium heat, until it begins to boil, then stir while it gently boils for five minutes. This will give time for the sugar to dissolve completely.
  • It will be bubbly and hot, so be sure to stir continuously so the mixture doesn’t stick to the saucepan.
  • Remove the pan from the stove, and add in the chocolate chips and marshmallow creme. Stir the chocolate until all of the chips are melted, which should take a minute or two. After a minute or two of stirring, it should be cooled enough to stir in the chopped peanuts and mini marshmallows. 
  • Pour the fudge mixture into the prepared pan, and spread it evenly. All the mixture to cool until it is set. 
  • Cut into 20 squares and serve.

Notes

  • Fudge is best stored at room temperature. Make sure the fudge is stored in an airtight container. This will keep it from drying out and fudge will remain fresh for about 4 weeks.
  • I don’t usually use a candy thermometer for making this fudge. This stovetop fudge recipe is pretty straightforward. Just follow my directions exactly and use the photos from my recipe post for reference.
  • Use a high-sided and heavy bottomed saucepan. This helps with even heating and will also make sure the mixture doesn’t bubble over.

Nutrition

Calories: 341kcal | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 72mg | Potassium: 147mg | Fiber: 2g | Sugar: 44g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The post HOMEMADE ROCKY ROAD FUDGE RECIPE appeared first on The Country Cook.