Nana’s Rocky Road Fudge
We make rocky road-style fudge every Christmas and it’s a tradition, but why wait until the holidays for a recipe this good? —Ashley Berry, Montgomery Village, Maryland
Ingredients
- 1-1/2 teaspoons plus 1 tablespoon butter, divided
- 2 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 cups salted peanuts, plus more for topping
- 1 package (10 ounces) miniature marshmallows, plus more for topping
Reviews
So easy and quick. I really liked it. I will add this to my recipe box. I did not have enough marshmallows, so I made up the difference with broken pretzels.
Have made this the past two years for Christmas. Love it!
I spread the marshmallows out on a cookie sheet the day before to let dry out a bit, then they don't melt, but remember to work quickly after adding them to the partially cooled mixture. They don't have to be incorporated into the chocolate, just lightly tossed. Also, as another user suggested, use 2 tablespoons butter so the fudge doesn't dry out. I spray the foil instead of buttering.
I have been making this fudge recipe for years. It's one of my family's favorites! I slowly melt my chocolate chips in the microwave with the sweetened condensed milk and butter. This way the chocolate isn't overly hot and I don't have any problems with the marshmallows melting as I see is a complaint with many of the other reviews. Even if you choose to melt everything on the stove you can set your chocolate mixture to the side for a few minutes so it can cool before adding the remaining ingredients.
Super easy to make and tastes oh-so-good!
you want to cook just until melted not boiling then its OK to let sit a minute before adding to marshmallow. You can do marshmallow and peanuts in a bowl together then pour the chocolate over the marshmallow/peanut mix and stir. Its okay to have the marshmallow melt a little but if too much then wait a bit more before pouring the rest of chocolate .
I had not trouble with melting marshmallows doing it this way. The milk, butter and chocolate chips for a minute and a half in the microwave until it it JUST melted, not boilng hot. Then I stirred in the marshmallows.
Great recipe but why have none of you master candy chefs answered wolywig's question from 18 months ago? I was wondering the same thing, "How do you keep the marshmallows from melting"? Freezing the marshmallows helps but not the whole secret as my first attempt has been pathetic too.
Ashley Berry, thank you for sharing this recipe! I prepared your fudge recipe 12/14/13 and I did make an adjustment: I used a 14-oz. package of chocolate Make and Mold candy wafers instead of chocolate chips! I used the 1 can condensed milk, (14-oz.), the 2 cups of peanuts-I used Planter's Dry-Roasted salted peanuts and the mini marshmallows. I had used a similar recipe before, but have decided to try this one as the other one wouldn't qualify for ME to use for a TOH recipe! Yours is great-I have it in the refrigerator to firm up! I also used a "Hefty" foil 13x9x2" baking pan,1 tsp. butter & the balance of 2 Tbsp. of butter I'd used in the fudge instead of 1 Tbsp. butter! I plan to take this fudge next week to a couple of holiday parties at the local hospital where I volunteer! One of the depts. I work in really likes this particular treat! I plan to put your recipe to use time and again! It's so simple to prepare, too! I'd melted the chocolate/milk, butter and peanuts, then I turned the marshmallows into my large Kitchen Aid mixing bowl and added the chocolate mixture! It worked out very well! delowenstein
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