A quick, easy, and foolproof recipe for classic Rocky Road fudge. This no-bake candy combines melted chocolate chips, sweetened condensed milk, marshmallows, and nuts for a decadent treat.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 pkgs (12 oz each) | Chocolate Chips |
| 1 can (14 oz) | Sweetened Condensed Milk (e.g., Borden’s, Eagle Brand) |
| 1 cup | Nuts, chopped |
| 1 pkg (10 oz) | Marshmallows (mini or quartered) |
| 1 tsp | Vanilla |
Instructions
- Line a 9x13 inch pan with wax paper or parchment paper, leaving an overhang on the sides to use as handles.
- Melt the chocolate chips in the top of a double boiler over simmering water, stirring occasionally until smooth.
- Remove the melted chocolate from the heat.
- Stir in the sweetened condensed milk and vanilla until well combined.
- Let the chocolate mixture cool for a few minutes so it doesn’t melt the marshmallows.
- Fold in the marshmallows and nuts until they are evenly distributed.
- Pour the mixture into the prepared pan and spread it evenly.
- Let the candy cool completely, preferably in the refrigerator for at least 4 hours or overnight, until firm.
- Once firm, use the paper liner to lift the fudge out of the pan and cut it into squares.
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