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stack of rocky road fudge on white pedestal close up look

Rocky Road Fudge

Course: Dessert
Cuisine: American
Keyword: rocky road fudge
Prep Time: 1 hour
Cook Time: 20 minutes
Refrigerate: 4 hours
Total Time: 5 hours 20 minutes
Servings: 96
Calories: 103kcal
This classic Rocky Road Fudge recipe is the perfect holiday treat! Smooth, rich chocolate fudge that is loaded with walnuts and marshmallows! Entirely irresistible!
Print Recipe


  • 2 cups walnuts roughly chopped
  • 4 cups mini marshmallows
  • 3 1/2 cups sugar
  • 1 cup unsalted butter
  • 12 ounces evaporated milk 1 can
  • 7.5 ounces marshmallow fluff 1 jar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 12 oz semi-sweet chocolate chips 2 bags
  • 2 oz unsweetened chocolate chopped


  • Toast nuts by spreading on a baking sheet and baking at 375*F for 5-7 minutes. Set aside.
  • Spread mini marshmallows onto a baking sheet an place in freezer while fudge is being prepared.
  • Prepare a 9"x13" pan by lining with parchment paper, allowing the paper to hang over the edges a bit, so you can use that to pull the fudge out of the pan later.
  • In a large pot (I used my Le Creuset French Oven), combine sugar, butter and evaporated milk. Heat over medium-high heat until it reaches a boil, then reduce the heat a bit and simmer, while stirring almost constantly, until mixture registers 234*F. This may take 10-15 minutes, or more. (If you do not have a candy thermometer, once at a full boil, continue boiling for 5 minutes, stirring continuously.)
  • As soon as the mixture reaches 234*F. remove pan from the heat and stir in nuts (reserve a few for the top of the fudge, if desired), marshmallow fluff, vanilla and salt. Stir, to fully incorporate marshmallow fluff, and allow mixture to slowly cool.
  • When the mixture has cooled to 160*F (this may take 15 minutes or more), add chocolate, covering fully with warm mixture to help the chocolate melt. Allow the chocolate to melt on it's own a few minutes, then stir until chocolate is fully melted and well combined.
  • When the chocolate has been fully incorporated, add frozen marshmallows and stir to even distribute. Reserve a few for topping the fudge, if desired.
  • Spread fudge into prepared pan, and spread with spatula as best as possible. Top with a piece of plastic wrap, then use your hands to level out as smooth as possible. Remove plastic wrap and cool fudge in the refrigerator at least 4 hours.
  • To cut fudge, lift up on parchment paper overhang, and move to a cutting board. Use a sharp knife to cut into small squares. As needed, run the knife in warm water, then wipe dry between cuts.
  • Fudge may be store in an airtight container in the fridge for up to a month. Fudge is best when served at room temperature.


  • Choose good quality chocolate and chocolate chips. I used Ghirardelli.
  • In order to ensure consistent recipe success, a candy thermometer is required.
  • Do not add chocolate until the sugar mixture cools to 160*F, or the chocolate may separate.

Tools Needed


Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 18mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg