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Rocky Road Fudge

Renee Dalton
Who can resist the allure of a rich and creamy fudge packed with gooey marshmallows, crunchy walnuts, and luscious chocolate? Rocky Road Fudge is a classic treat satisfying sweet tooth cravings for generations.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Candy, Dessert
Cuisine American
Servings 24
Calories 443 kcal

Ingredients
  

  • 1 package (16 oz) of mini marshmallows divided
  • 2 (7 oz) Hershey bars (or your favorite chocolate)
  • 1 cup butter cubed
  • 4 cups granulated sugar
  • 1 ½ cups evaporated milk
  • ⅛ tsp salt
  • 2 cups walnuts chopped

Instructions
 

  • Prep Work Before diving into the recipe, gather and prepare the ingredients. Freeze half of the mini marshmallows, as they will add an extra layer of texture to the fudge. Cut the butter and chocolate into small pieces, placing them in a large bowl for easy access later.
  • Cooking the Fudge Base In a large saucepan, combine the sugar, evaporated milk, salt, and the remaining half of the mini marshmallows. Stir the mixture constantly over medium heat until it reaches the soft ball stage, approximately 300 degrees Fahrenheit, on a candy thermometer. This process ensures the fudge will be appropriately set.
  • Combining the Ingredients Once the sugar mixture has reached the desired temperature, pour it over the butter and chocolate pieces in the large bowl. Begin beating the mixture until it starts to set. The heat from the cooked mixture will melt the chocolate and butter, creating a velvety smooth consistency.
  • Adding the Finishing Touches Now it's time to incorporate the delightful additions that make Rocky Road Fudge irresistible. Add the chopped walnuts and the frozen mini marshmallows to the fudge mixture. Gently fold them in until they are evenly distributed.
  • Setting and Serving Pour the fudge mixture into a 9x13-inch pan, spreading it evenly. Place the pan in the refrigerator and allow it to chill for several hours until completely set. This step is crucial for achieving the perfect fudgy texture.

Notes

  • You want to use an excellent heavy pan. Fudge needs to boil for a while, and for it not to burn on the bottom, you need a heavy pan. I use my grandma's old candy-making pan.
  • Store Rocky Road Fudge in an airtight container in the refrigerator.
  • Keep the fudge freshest by slicing "as you go." (Only cut as many fudge squares as you'll serve or eat.)
  • If you prefer a darker chocolate flavor, use semi-sweet chocolate, not milk chocolate.