A rocky road fudge that’s perfect for the holidays. It’s made with chocolate chips, marshmallows, red and green candies, and topped with festive sprinkles.
Who doesn’t love fudge? Whether you prefer a simple, traditional version or one stuffed with goodies, it seems everyone enjoys this holiday treat. Recently, Kim and I have been seeing rocky road fudge all over the place. So, we figured, why not throw our hat into the ring and post our own variety of this up and coming holiday dessert.
As you may already know, we have quite a few fudge recipes on our blog. It’s safe to say we’re getting plenty of experience with the dish. Today’s version comes packed with all the flavors you’d expect in a rocky road fudge. From marshmallows to peanuts, this little treat has it all. In fact, Kim went over the top by adding festive green and red sprinkles as a garnish.
All in all, Kim and I are happy with how it turned out and we hope you’ll give it a try as well. Our rocky road fudge only has six ingredients and doesn’t take any longer than a traditional fudge recipe. Now, enough with the talking, let’s get this recipe rolling!
- First, as always, gather up all your fudge ingredients and place them in a convenient spot. Also, grab a 9×9-in. square baking dish and butter it before lining it with parchment paper. Again, taking this step ensures the paper will stay in place when you pour the fudge into the pan.
- Next, in a medium to large saucepan, combine the chocolate chips and sweetened condensed milk. While stirring, heat the mixture over low heat until the chocolate chips have completely melted. Take a look at the photo below. You can see, on the right side, how the chocolate should look once it’s done.
- After that, stir in the marshmallows, salted peanuts, and red and green chocolate candies. Try to move quickly before the chocolate fudge begins to harden.
Fudge Instructions Continued:
- Then, pour the fudge mixture into your prepared pan. Use a plastic or rubber spatula to smooth out the rocky road fudge.
- Now, top it with the red and green sprinkles and gently press them into the holiday fudge. Remember they’re optional, but the sprinkles have been added to the calorie count, so why not, right?
- Last, store the pan in your fridge for about 2-hours or leave it out on your counter for 4-hours. The fudge needs this time to set before you start cutting into it. That’s everything, once the dessert has set, cut it and serve it. Or, you can store it in a sealed container for up to 3-days.
Kim and I hope you enjoy our rocky road fudge recipe!
Rocky Road Fudge Tips:
- This recipe can be made using white chocolate; however, I recommend doubling the amount of chocolate chips. Otherwise, the fudge may not set properly and might be too soft.
- For this fudge, it doesn’t have to be stored in your fridge. Once it sets, you can leave it out on your counter.
- If you don’t have sweetened condensed milk, you can substitute marshmallows or marshmallow cream. For marshmallows, try melting about 3-cups in with the chocolate chips. In regards to marshmallow cream, one 16-ounce jar should do the trick. With that being said, we’ve never tried fudge with the cream, so I can’t comment on the texture or consistency of the final product.
A rocky road fudge that's perfect for the holidays. It's made with chocolate chips, marshmallows, red and green candies, and topped with festive sprinkles.
- 2 Cups Semi-Sweet Chocolate Chips (by volume)
- 14 Ounces Sweetened Condensed Milk (1-can)
- 2 Cups Mini Marshmallows (by volume)
- 1 Cup Salted Peanuts (dry-roasted, by volume)
- 1 Cup Red and Green Chocolate Christmas Candies (by volume, we used holiday M&M;s)
- 2 Tablespoons Red and Green Sprinkles (optional)
Spread butter in a 9 x 9-inch baking dish, then line it with parchment paper.
In a medium saucepan, heat the chocolate chips and sweetened condensed milk over low heat while stirring constantly. Stir until the chocolate chips are completely melted, then remove from heat.
Add in the marshmallows, peanuts, and chocolate candies. Stir to combine.
Pour the mixture into the prepared baking dish, and use a spatula to spread the fudge into an even layer.
Top the fudge with red and green sprinkles if using. Gently press the sprinkles into the fudge.
Allow the fudge to set completely before cutting. This takes about 2 hours in the refrigerator or 4 hours at room temperature. Store the fudge in an airtight container for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of 1/16th the total recipe (1 square of fudge after it has been cut into 16 equal sized pieces). Actual calories will vary. The red and green sprinkles are optional. The fudge can be stored in a sealed container for up to 3-days.