Rocky Road Fudge

24 servings
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 3 hours

Rocky Road Fudge made with just 6 ingredients including milk chocolate, walnuts, chocolate chips and marshmallows takes just 10 minutes to make and is the perfect holiday treat!

Fudge is an easy candy you can make at home in just minutes and if you’re looking for any other fudge recipes look at our classic Chocolate Fudge Recipe, Chocolate Walnut Fudge and my all time favorite Peanut Butter Fudge recipes!

Rocky Road Fudge Rocky Road Fudge

Rocky Road Fudge is a play on the classic chocolate fudge recipe with just three classic ingredients of butter, milk chocolate and sweetened condensed milk with a few additional ingredients mixed in for fun with almost no extra effort. With just a bag of semi-sweet chocolate chips, a bag of chopped walnuts and a bag of mini marshmallows you have a whole new flavor of fudge to share with friends and family.

It is one of the easiest fudge recipes because everything goes into the microwave and it is no-bake. You just melt it together in the microwave, pour it into the prepared pan and top with your toppings (just wait a couple minutes before adding on the toppings so they don’t melt).

In fact what we like to do is make giant batches of my classic chocolate fudge recipe then take some of it and add in extra ingredients like these to make fun flavors so I can have a variety to share with friends and family during get-togethers, parties and for gifts.

What is Rocky Road Flavor:

Rocky Road flavors refer to the texture on top of the fudge from the chocolate chips, marshmallows and walnuts looking like a car driving on a rocky terrain. This flavor is most classically found in chocolate ice creams and in chocolate candy bars.

More Mix-in Flavor Ideas:

  • Oreo Pieces
  • Different Nuts – I sometimes like to use pecans, almonds or peanuts if I have those on hand.
  • Cereal Marshmallows – if you want this to be less squishy and sticky you can swap out the miniature marshmallows for cereal ones.
  • Caramel Pieces – Not traditional for Rocky Road but still delicious
  • Candy Pieces – Any of your favorite candy bars cut up in chunks like Snickers, Reese’s, Mars Bars, Twix or more.
  • Extracts – We love anything from Vanilla, Almond, Coffee and even citrus ones like Orange being added to fudge for easy different flavored fudge desserts.

Rocky Road Fudge Piece


Don’t make fudge right before you need it, fudge is best made the day before serving so it can set in the fridge for 3-4 hours at least.


Crumbly fudge is due to too much moisture having evaporated from the mixture and generally cannot be undone without the final texture being ruined. Even if more of any ingredient is added a gritty texture will always remain.

It’s best to start over.


An airtight container with parchment paper between layers is essential for this rocky road fudge due to the marshmallows and the chocolate chips.

If you don’t keep them apart they’ll melt into each other marring the marshmallows with chocolate marks and if they warm too much they’ll melt into each other.

You can store in a closed container for up to 1 week on your counter or up to 2 weeks in your refrigerator.

Tips for Rocky Road Fudge:

  • If you’d prefer to avoid your microwave you can always make this fudge on your stove. Simply melt the ingredients on a double boiler and make sure to do it on medium-low heat while stirring constantly to avoid any chocolate from burning.
  • While mix-in ingredients are easy to customize I don’t recommend substituting the sweetened condensed milk. This ingredient is required for the stability and texture of this recipe.
  • If you want to make the fudge easier to remove from your pan you can line with foil, parchment paper or use a disposable aluminum pan instead of a baking pan you can bend it and discard it to remove the fudge.
  • Do not put warm fudge in the freezer to set faster than recommended as this will negatively affect the texture of your fudge.

Looking for More Holiday Treats?

Easy Rocky Road Fudge

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Rocky Road Fudge

Rocky Road Fudge made with just 6 ingredients including milk chocolate, walnuts, chocolate chips and marshmallows takes just 10 minutes.
Yield 24 servings
Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter
  • 4 cups milk chocolate chips , about 2 bags
  • 2 cans can sweetened condensed milk , (14 ounce cans)
  • 1 cup walnuts , chopped
  • 1 cup semisweet chocolate chips
  • 2 cups miniature marshmallows


  • Wipe down a piece of foil with the wrapper of the stick of butter, then line a deep 8x8 pan (if you don't have a deep one use 9x9) with it.
  • Add the butter to a large microwave safe bowl and melt gently then mix well with the remaining ingredients.
  • Melt in the microwave until smooth in 30 second increments (2 minutes total), then pour into the greased aluminum lined pan.
  • Wait five minutes then top with walnuts, semisweet chocolate chips and marshmallows and refrigerate until set, about 3-4 hours.



Calories: 378kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 67mg | Potassium: 186mg | Fiber: 1g | Sugar: 41g | Vitamin A: 275IU | Vitamin C: 1.1mg | Calcium: 139mg | Iron: 1.1mg

Easy Chocolate Fudge with marshmallows, walnuts and chocolate chips

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi, I posted earlier today. I cut the fudge after 6 1/2 hours in the fridge. After 4 hours chilling and firming, I turned it upside down and all the marshmallows started to fall off, so I poked them all hard into the fudge and then patted the fudge level again. After the 6 1/2 hours it does not look anywhere as firm as the fudge in the picture. The pieces start to bend and change shape a bit. It is also very, very thick (I used the 8 x 8 inch pan as instructed). I got way more than the 24 servings the recipe mentions. They were cut about 1 x 1-inch square but were slightly taller than they were square. Texture was lovely and creamy (although I’d prefer more solid) but it is too sweet for me. If I were to make this again, I’d use 2 cups of nuts and stir them in, to cut the sweetness, and only one cup of marshmallows. And I’d spread it more shallowly in a larger pan.

  2. So clearly the recipe means to add the chips and condensed milk to the melted butter, not ALL the other ingredients. 2 cups of marshmallows entirely covers the top. Can’t even see the nuts and chips. And the picture looks as if the toppings were pressed down into the fudge, and also looks as if there are way less marshmallows. are we meant to stir part of the toppings into the slightly cooled fudge, then sprinkle the rest on top?

  3. They look absolutely perfect and delicious! Love the marshmallows in them! Perfect holiday treat indeed!

  4. Wow, you’re fudge looks absolutely amazing. I won’t wait for a holiday to make this — I think Monday is a good enough reason.

  5. my boyfriend would just die if i made this for him. he loves all things rocky road and would love the chocolaty goodness of this fudge!

  6. This was such an easy recipe to follow. The hardes part was showing patience and letting it set in the refrigerator. So good!