Need an easy holiday dessert? Look no further, this Rocky Road Fudge is here to save the day. It’s creamy with soft pockets of marshmallow and crunchy with bits of walnuts. In just about 10 minutes (I’m not exaggerating) you’ll have this fudge prepared and in the fridge to harden. Quite amazing.
To get started, combine the semi-sweet chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave for about 1 minute, then give it a good stir until smooth (pop it back in for 20 seconds if the chocolate is lumpy). Add some vanilla, then fold in the marshmallows and walnuts.
Pour the mixture into a 9×12 baking dish lined with lightly greased aluminum foil. Spread until even, then cover with plastic wrap and pop it in the fridge to harden overnight.
Slicing up the fudge is super easy — tug the foil to lift the fudge out of the pan, then use a sharp knife to cut 1.5″ or so squares.
Hubs and I are always running around for holidays, so anything that is easy and can be made ahead of time is A++++ in my book! I’m bringing this Rocky Road Fudge to Thanksgiving this year (along with a pumpkin treat, of course!). Can’t wait to see what the fam thinks of it!
- 2 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups miniature marshmallows
- 1 1/2 cups chopped walnuts
- Line a 9x13 baking dish with aluminum foil. Grease lightly.
- Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth (reheat for 20-30 seconds more if lumpy). Stir in the vanilla.
- Fold in the marshmallows and walnuts.
- Pour the fudge mixture into the prepared baking dish. Spread until even, then cover with plastic wrap.
- Refrigerate overnight or for a couple of hours until hardened.
- Tug on the foil to lift the fudge out of the dish, then cut with a sharp knife into 1.5" or so pieces.
- Store in the fridge or at room temperature (covered with plastic wrap or in tupperware).