Rich Chocolate Marshmallow Fudge

My sister brought a box of rocky road fudge to our kitchen one summer afternoon, and I watched her eat piece after piece while barely offering me a taste. That's when I decided I needed to master making it myself, refusing to depend on anyone else's version ever again. The first batch I made was honestly a disaster—the marshmallows melted into oblivion and the whole thing turned into chocolate soup. But somewhere between that failure and now, I figured out the gentle touch it requires, and honestly, there's nothing quite like the satisfaction of biting into a square you made yourself and hitting that perfect trifecta of creamy, crunchy, and fluffy all at once.

I made this for my book club once and watched everyone go quiet mid-conversation after their first piece, which told me everything I needed to know about whether I'd nailed the recipe. Someone asked for the ingredient list right there on the couch, and another friend immediately wanted to know if I could make a batch for her kid's birthday party the following week.

Ingredients

• Semi-sweet chocolate chips (3 cups): The backbone of everything here—use a brand you actually like eating on its own, because there's nowhere for mediocre chocolate to hide.
• Sweetened condensed milk (1 can, 14 oz): This is your secret weapon for that silky, fudgy texture that never turns grainy or seizes up on you.
• Unsalted butter (4 tablespoons): The unsung hero that adds richness and helps everything meld into one cohesive, smooth mixture.
• Vanilla extract (1 teaspoon): A small amount that somehow deepens the chocolate flavor instead of adding vanilla taste—trust it.
• Mini marshmallows (1½ cups): These stay pillowy and distinct if you don't overmix, which is the entire point of adding them.
• Chopped walnuts or pecans (1 cup): The crunch that makes people pause and say, wait, did you make this, because it tastes too good.

Instructions

Set up your stage:

Line your pan with parchment paper, letting it drape over the edges like a sling—this is what lets you lift the whole thing out later without destruction.

Create the base:

Combine your chocolate chips, condensed milk, and butter in a medium saucepan over low heat, stirring constantly until everything melts into one glossy, smooth pool. This should take about 5 minutes, and you'll know it's ready when there are zero chocolate flecks left.

Add the soul:

Remove from heat and stir in vanilla, which wakes up the chocolate flavor in a way that feels almost magical.

Fold in the texture:

Gently fold in the marshmallows and nuts using a spatula, being careful not to crush the marshmallows or you'll end up with marsh-mush instead of distinct pockets of fluff. Stop folding the moment everything is distributed—this should take under a minute.

Set it in the pan:

Pour the mixture into your prepared pan and spread it evenly with a spatula, pressing gently into the corners.

Let time do its job:

Refrigerate for at least 2 hours until fully set and firm to the touch.

Cut and serve:

Use the parchment overhang to lift the whole block out, then cut into 24 squares with a sharp knife, wiping the blade between cuts for clean edges.

Save

I'll never forget my nephew's face when he bit into a piece I made and said it tasted like someone had figured out the secret code to candy happiness. That moment made all the temperature anxiety and careful stirring feel worth it.

The Texture Game

The magic of rocky road fudge lives entirely in the contrast between textures, so protecting each one is critical. The marshmallows need to stay pillowy and distinct, which means keeping your stirring gentle and your mixing time short. The nuts should crunch, not disappear into the chocolate, so chopping them to a medium size and folding rather than beating keeps them where they belong. That creamy chocolate base is what holds everything together and prevents it from feeling like you're eating three separate ingredients instead of one unified bite.

Storage and Longevity

This fudge lives happily in an airtight container in the refrigerator for up to a week, though honestly I've never had a batch last that long. If you want to keep it longer, you can freeze it for up to three months in a freezer-safe container, and it thaws perfectly without losing any of its texture or flavor. Cold fudge is the right fudge—never eat it at room temperature, because that's when it loses its snap and becomes sad and greasy.

Variations Worth Trying

Once you nail the basic recipe, the add-in possibilities become delicious experiments. Some people swear by adding crushed graham crackers for extra crunch, or substituting almonds and hazelnuts if walnuts and pecans aren't your thing. You can also try dark chocolate chips for a more sophisticated flavor, or add a pinch of sea salt to the top just before it sets for that sweet-salty magic.

• Crushed graham crackers add a satisfying crunch that feels like you're eating inside a s'more.
• A tiny sprinkle of sea salt on top right after you pour it into the pan changes everything about how the flavors land on your tongue.
• Mix your add-ins visually so you're not surprised by what texture you're getting in each bite.

Save

Rocky road fudge tastes like a promise you made to yourself to enjoy the simple act of cooking something people love. Make it, share it, and watch what happens next.

Questions & Answers

→ What type of chocolate works best?

Semi-sweet chocolate chips melt smoothly and balance sweetness, making them ideal for this fudge.

→ Can I use other nuts?

Yes, walnuts or pecans are recommended, but almonds or hazelnuts are great alternatives for added crunch.

→ How long should the fudge chill?

Chill for at least 2 hours to ensure it sets firmly and allows flavors to meld perfectly.

→ Can I add extra texture elements?

Adding crushed graham crackers enhances crunch and complements the creamy chocolate and soft marshmallows.

→ How should the fudge be stored?

Store in an airtight container in the refrigerator for up to one week to maintain freshness and texture.