Rocky Road Fudge is loaded with chopped almonds and marshmallows. It’s ultra-rich and only takes 10 minutes to make.
Whether you are looking to satisfy your sweet tooth or impress someone with a delicious homemade gift, this creamy chocolate fudge is perfect.
I don’t think anything makes a more welcome food gift than rich and chocolaty fudge. You show up on my doorstep with a tin full of fudge and we will be friends for life. It’s my favorite and I’ve been known to make a batch of fudge and eat pretty much every last piece of it.
This Rocky Road Fudge is both fun and delicious and I think it appeals to kids and adults. It has a rich, super sweet base made from sugar, evaporated milk, melted chocolate chips, and marshmallow creme with lots of chopped almonds and mini marshmallows mixed in.
How To Make Rocky Road Fudge
(More detailed instructions below.)
- Bring sugar, butter, and evaporated milk to a boil in a medium saucepan for 4 minutes. Stir constantly.
- Remove from heat and stir in chocolate chips and marshmallow creme.
- Stir in vanilla and almonds.
- Stir in 1 cup of frozen marshmallows and quickly transfer to a parchment paper or aluminum foil-lined 9×13-inch pan.
- Sprinkle remaining marshmallows on top.
Recipe Tips
The marshmallows must be frozen or they will melt into the chocolate mixture.
Parchment paper can be used in place of aluminum foil.
How To Store
Can be stored at room temperature in an airtight container or in the refrigerator. Fudge can be frozen for up to 2 months.
Variations
I love the way the almonds taste but you could use another nut or a mixture of nuts. Pecans and walnuts are good too.
I’m going to put this Rocky Road Fudge right up there with Buckeye Fudge and German Chocolate Fudge as one of my favorite fudge recipes to make for Christmas.
Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Instagram.
More Fudge Recipes
- Butterfinger Fudge
- Chocolate Amaretto Fudge
- German Chocolate Fudge
- Peanut Butter and Chocolate Fudge
- Buckeye Fudge
- Merry Cherry Fudge
- Butter Pecan Fudge
Rocky Road Fudge
Equipment
Ingredients
- 2 3/4 cups sugar
- 6 tablespoons butter
- 1 (5-ounce) can evaporated milk
- 2 cups semi-sweet chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped almonds
- 2 cups miniature marshmallows,, frozen
Instructions
- Line a 9X13-inch pan with aluminum foil.
- In a medium pan, heat sugar, butter, and evaporated milk over medium-high heat. Bring to a boil and cook for 4 minutes, stirring continuously.
- Remove pan from heat and stir in chocolate chips and marshmallow creme until melted.
- Stir in vanilla and almonds.
- Quickly stir in 1 cup of frozen marshmallows and pour into prepared pan. Stir as little as possible so marshmallows do not melt.
- Sprinkle remaining marshmallows on top. Cool completely before cutting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Christin, I was just wondering if the photos you use in your recipes are of YOUR actual completed recipe, such as this Rocky Road Fudge or are they photos found on the web.
They are my photos.