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This 5 ingredient Rocky Road Fudge is about to change your life. If you can chop nuts, put something in the microwave and stir, you can make this easy and insanely delicious fudge.
Rocky Road Fudge Recipe
The base for this fudge is my incredibly easy 2-ingredient microwave fudge. It is smooth and creamy in all of the very best ways! Then we pack it with chopped almonds (you can use other nuts if almonds aren’t your thang) and enough marshmallows that you get one in every bite. Top the whole thing off with a sprinkling of flakey sea salt and mmwahhh *chef’s kiss.* This is easy enough that you can make it for a random Tuesday, but fancy enough that it could do some serious damage in a fudge competition or at a bake sale.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Chocolate chips – Use your favorite chocolate chips here! I used Ghirardelli Milk Chocolate and loved the result.
- Sweetened condensed milk
- Mini Marshmallows
- Almonds, chopped – A couple of rough chops will do the trick. You don’t want to cut these too finely!
- Flakey sea salt, for topping – This helps cut the sweetness of the fudge just a tad so they aren’t quite as rich.
How to Make Rocky Road Fudge
- Measure and pour the chocolate chips and the sweetened condensed milk into a medium sized microwave safe bowl.
- Microwave in 30 second intervals for a total of 1 minute and 30 seconds, stirring at each 30 second mark.
- After microwaving, stir the fudge vigorously until creamy and smooth.
- Next, gently fold in the marshmallows and chopped almonds.
- Pour out onto a parchment paper lined cookie sheet.
- Using a silicone spatula, spread the fudge into a square. Be sure to keep the fudge about 1 inch thick!
- Sprinkle the top with more chopped almonds and flakey sea salt.
- Refrigerate the fudge for 45 minutes to 1 hour or until the center of the fudge feels solid under light pressure.
- Cut the edges off of the fudge to create a clean edge, if desired. Cut the fudge into your desired number of squares and enjoy!
How should I store this fudge?
After the fudge has been refrigerated and has set up, I recommend storing in an airtight container at room temperature for up to a week!
Can I freeze fudge?
Yes! You sure can. Let the fudge set up completely and then cut into squares. Then place the fudge squares in a ziptop bag or airtight container and freeze. If stacking the fudge, I recommend layering parchment paper between pieces. The fudge is best if used within 3 months!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Microwave Safe Bowls – This is what I used for microwaving the fudge! It is the perfect size, microwave AND dishwasher safe. Plus it’s cute.
- Spatula – I love these silicone spatulas for mixing the fudge and helping shape it on the pan.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Parchment paper – Use this to line the cookie sheet so the fudge doesn’t stick once it has set up. It is also handy for keeping pieces of fudge separate during storage!
Favorite Fudges
- Funfetti Fudge
- Easter Cadbury Fudge
- Cookie Dough Fudge
- Reese’s Fudge
- Brownie Batter Fudge
- Sugar Cookie Fudge
Rocky Road Fudge
Ingredients
- 2 cups (400g) chocolate chips
- 1 (14.5 oz / 193mL) can sweetened condensed milk
- 1 cup (64g) marshmallows
- 1 cup (150g) chopped almonds + extra for topping
- flakey sea salt
Instructions
- Measure and pour the chocolate chips and the sweetened condensed milk into a medium sized microwave safe bowl.2 cups (400g) chocolate chips, 1 (14.5 oz / 193mL) can sweetened condensed milk
- Microwave in 30 second intervals for a total of 1 minute and 30 seconds, stirring at each 30 second mark.
- After microwaving, stir the fudge vigorously until creamy and smooth.
- Next, gently fold in the marshmallows and chopped almonds.1 cup (64g) marshmallows, 1 cup (150g) chopped almonds + extra for topping
- Pour out onto a parchment paper lined cookie sheet.
- Using a silicone spatula, spread the fudge into a square. Be sure to keep the fudge about 1 inch thick!
- Sprinkle the top with more chopped almonds and flakey sea salt.flakey sea salt
- Refrigerate the fudge for 45 minutes to 1 hour or until the center of the fudge feels solid under light pressure.
- Cut the edges off of the fudge to create a clean edge, if desired. Cut the fudge into your desired number of squares and enjoy!
