Rocky Road Fudge Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Yesterday I mentioned that I’m like the fudge-Cookie-Monster during the holidays. As in…. I eatallllllllllthefudge. And I’m not ashamed, not even a little bit. Because, really… how often do people actually make fudge? Like, every day for a week in December and that’s pretty much it, right? So if you don’t scarf it all down in that one week, when else are you going to get your fudge fix throughout the rest of the year?? Never. That’s when. Air-go: when you see fudge, eat all of it. Period. I’m especially partial to fudge with marshmallows in it. When I was in college , I worked in the University Bookstore which was renowned for its incredible fudge. During finals, sometimes, the candy counter workers would slip us sample slices while we were studying at the registers in between customers. My favorite (well… there was a three-way tie to be honest, but that aside…) was Heavenly Hash. It was full of almonds and this massive ribbon of marshmallow cream that went right through the center of the fudge block. It. was. incredible. This recipe isn’t quite the same as that fudge (since I went the easy route and used actual marshmallows instead of marshmallow cream), but the flavors are all there and it’s still insanely good. And insanely easy! You could even make this in the microwave and quick set it in the freezer (as I’ll likely do once I’ve finished writing this post) if you’re needing a fix likerightnow. I hope you enjoy this as much as I do! Continue to Content Rocky Road Fudge Rich chocolate fudge filled with chewy marshmallows and crunchy almonds. Insanely good, and insanely easy to make! Print Ingredients 3 cups semi-sweet chocolate chips or chocolate candy melts 14 ounce can sweetened condensed milk 1 cup miniature marshmallows, divided 1 cup sliced almonds, divided Instructions Prepare a 9x9 baking dish by lining it with parchment paper or foil. Over medium-low heat, stir together the chocolate and the sweetened condensed milk until melted and smooth. Gently stir in most of the marshmallows and almonds (reserve about a 1/4 cup of each for the top of the fudge). Pour fudge into the prepared baking dish. Sprinkle the remaining marshmallows and almonds on top, and gently press into the fudge with you hands. Let cool completely, 3-4 hours* at room temperature OR quick set by chilling the fudge for 20 minutes and then allowing to set completely at room temp (about another 30 minutes - hour). Cut into 1-inch squares for serving and packaging. Notes *Overnight is always best to ensure that it's set completely
Can’t believe you worked in the university candy store! I would have totally had a field day if that was my job 🙂 Looks like some amazing fudge! Reply
Wow! What a cool job!! I think I could handle that one sine I don’t have a huge sweet tooth. Although every so often I do love a good piece of fudge. It just kind of gets me in the holiday spirit. These look super tasty too. Thanks for the great recipe! Reply
I’m with you, fudge is a seasonal thing, but my grandparents used to eat a whole large pan of fudge in two days flat, and like, year-round. Haha! This looks fabulous, and I love the marshmallows!! Marshmallows, ftw! Reply
MMMMMMM this looks so delicious. I am always looking for new fudge recipes because it is one of the hubbys favorite Christmas time treat and this is on the to make list!! Reply
