Rocky Road Fudge
Rocky Road Fudge from United States.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 30 min
- Cook
- —
- Rest
- 4 hr
- Total
- 4 hr 30 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray. Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
What you'll need
5 ingredients. Tap each one once it's out on the bench.
Ingredients
- Miniature marshmallows473 ml
- Chocolate chips710 ml
- Peanut butter118 ml
- Vanilla4.9 ml
- Peanuts296 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray. Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.
Step 2
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
Step 3
Add the vanilla extract and stir well, until smooth. Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.
Step 4
Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture. Transfer the chocolate mixture into the prepared pan and spread into an even layer.
Step 5
Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using. Refrigerate for 4 hours, or until set.
240 min
Step 6
Remove the fudge and wax paper from the pan. Carefully peel all of wax paper from the fudge.
Step 7
Cut the fudge into bite-sized pieces and serve.
Nutrition
Per serving · estimate
- Calories
- 829 kcal
- Protein
- 35.3 g
- Carbs
- 47.6 g
- Fat
- 59.4 g
- Saturated fat
- 9.9 g
- Fibre
- 12.5 g
- Sugar
- 12.2 g
- Sodium
- 138 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Peanuts
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Rocky Road Fudge take?
4 hr 30 min all in — 30 min prep, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Gluten-free, Dairy-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.