Rocky Road Fudge (No Bake)
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Rocky Road has been around since the 1920s, originally created as an ice cream flavor. This fudge version captures the same flavors – chocolate, marshmallows, and nuts – in an easy, no-bake form.
My boys love helping with this one, mostly because they sneak more marshmallows than they stir. It’s an easy win for a family treat or a last-minute dessert when you’re short on time
I make this every year during the holidays because it’s quick, foolproof, and perfect for gifting. Whether you’re making a batch for a cookie tray, wrapping up squares for friends, or keeping it all for yourself (no judgment here), this fudge delivers cozy, chocolatey goodness every single time.
Make a dessert board! Try my Mini Pecan Pies, my Caramel Fudge or my Mini Pumpkin Cheesecakes too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Rocky Road Fudge is one of those classic treats that brings instant nostalgia. It’s a recipe you can make with kids, customize with your favorite mix-ins, and whip up in no time.
It’s perfect for the holidays, potlucks, or just because you want a chocolate fix without turning on the oven.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Semi-sweet chocolate chips. Rich chocolate flavor that balances the sweetness of the marshmallows. You can swap for milk chocolate if you prefer it sweeter, but I love the deeper flavor of semi-sweet.
- Sweetened condensed milk. The secret to that smooth, creamy fudge texture. It’s non-negotiable here – don’t try to substitute regular milk. How to make your own condensed milk!
- Butter. Adds richness and helps the fudge set up with a silky finish. Salted butter works great and gives a subtle contrast to the sweetness.
- Vanilla extract. Brings all the flavors together. A little goes a long way, but don’t skip it.
- Miniature marshmallows. Add that signature rocky road chew! Make sure your chocolate mixture cools slightly before adding so they stay whole and don’t melt.
- Walnuts or pecans. Add crunch and a nutty bite. Either works – or leave them out if you’re keeping it nut-free.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped: Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
Melt chocolate: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir continuously until melted and smooth.
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Add flavoring: Remove from heat and stir in vanilla extract.
Fold in mix-ins: Let mixture cool for 2-3 minutes so marshmallows don’t melt completely. Gently fold in marshmallows and nuts.
Chill: Spread mixture evenly into prepared pan. Refrigerate for at least 2 hours, or until firm.
Serve: Cut into squares and enjoy.
Flavor Variations
Here are a few fun ways to switch up this classic and keep your fudge lineup exciting!
- Peanut butter swirl. Stir 1/3 cup of creamy peanut butter into the melted chocolate before folding in the marshmallows. The combo tastes like a peanut butter cup meets rocky road.
- Mint chocolate. Swap the vanilla for peppermint extract and use chopped Andes mints or mint chips in place of some of the chocolate chips for a festive twist.
- Salted caramel. Drizzle caramel sauce over the top before chilling, then sprinkle lightly with flaky salt for sweet-salty perfection.
- White chocolate cranberry. Replace the semi-sweet chocolate with white chocolate chips and fold in dried cranberries and almonds for a holiday-ready version.
- S’mores fudge. Add crushed graham crackers along with the marshmallows for a campfire-inspired take.
- Triple nut. Skip the marshmallows and load it up with a mix of walnuts, pecans, and almonds for pure crunch.
Troubleshooting
- Fudge is grainy. Chocolate may have been overheated. Melt over low heat and stir continuously.
- Fudge didn’t set. It may not have chilled long enough – give it more time in the fridge.
- Marshmallows melted into the fudge. The chocolate mixture was too hot before folding them in.
- Chocolate seized. Avoid getting water in the chocolate while melting. Use a metal utensil for stirring instead of a wooden spoon which may hold water.
- Edges are crumbly. Cut with a sharp knife and avoid sawing motions.
FAQs
Yes, melt chocolate chips, sweetened condensed milk, and butter in 30-second intervals, stirring between each until smooth.
Yes, but it will make the fudge sweeter.
No, this is a quick, no-fuss fudge.
Kylee’s Notes
- Let the chocolate cool for 2-3 minutes before folding in marshmallows so they hold their shape.
- Use fresh marshmallows – old ones can dry out and get sticky.
- Line your pan with parchment and leave overhang so you can lift the fudge out easily once it’s chilled.
- Dip your knife in hot water before cutting for clean, neat squares.
- Want to make it pretty? Drizzle with melted white chocolate or sprinkle crushed candy canes on top for a festive look.
- For gifting, wrap squares in parchment and tie with kitchen twine – instant holiday treat bags!
How to store Fudge
Store fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
More no bake recipes to love:
- No-Bake Pumpkin Cream Pie. Creamy pumpkin filling with a buttery graham cracker crust, whipped topping, and a sprinkle of spice!
- Apple Crisp Cheesecake combines creamy cheesecake filling with cozy apple crisp topping – no oven needed!
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Rocky Road Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3.5 oz mini marshmallows 2 cups
- 3.5 oz pecans 1 cup – chopped
Optional
- extra marshmallows and pecans for topping
Instructions
- Get prepped: Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Melt chocolate: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 14 ounces sweetened condensed milk, and 2 tablespoons butter. Stir continuously until melted and smooth.
- Add flavoring: Remove from heat and stir in 1 teaspoon vanilla extract.
- Fold in mix-ins: Let mixture cool for 2-3 minutes so marshmallows don’t melt completely. Gently fold in 3.5 oz mini marshmallows and 3.5 oz pecans.
- Chill: Spread mixture evenly into prepared pan. Top with extra marshmallows and pecans , press gently in. Refrigerate for at least 2 hours, or until firm.
- Serve: Cut into squares and enjoy.
Notes
- Let the chocolate cool slightly before adding marshmallows to keep them from melting.
- Use fresh marshmallows for the best texture.
- Line the pan with parchment for easy removal.
- Cut fudge with a sharp knife dipped in hot water for clean edges.
- For extra flair, drizzle with melted white chocolate before chilling.
- Use a metal stirrer vs wood (wood can retain water, and cause your chocolate to seize)
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
