Rocky Road Fudge
This rich and creamy fudge is loaded with semi-sweet chocolate, crunchy peanuts, and fluffy mini marshmallows.
Equipment
- Medium Saucepan
- 8x8 inch Baking Dish
- Spatula
Ingredients
Ingredients
- 2 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups salted roasted peanuts
- 1 cup mini marshmallows
Instructions
- Step 1: Prepare Your Baking Dish - Start by lining an 8×8 inch square baking dish with parchment paper.
- Step 2: Melt the Chocolate Mixture - In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Place the saucepan over low heat and stir occasionally until everything is melted and combined.
- Step 3: Add Vanilla and Mix - Once the chocolate and butter are melted, remove the saucepan from the heat and stir in the pure vanilla extract.
- Step 4: Fold in the Mix-Ins - Gently stir in the roasted peanuts and mini marshmallows until evenly distributed.
- Step 5: Pour and Set - Pour the chocolate mixture into your prepared baking dish and spread it out evenly. Optionally, sprinkle extra peanuts and marshmallows on top.
- Step 6: Chill the Fudge - Place the baking dish in the refrigerator and let the fudge set for at least 2 hours.
- Step 7: Cut and Serve - Once set, remove the fudge from the baking dish using the parchment paper and cut it into squares.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.