Easy Rocky Road Fudge Recipe
Rich, chocolatey rocky road fudge studded with almonds and marshmallows that sets in the fridge.
Servings: 1 pan
Ingredients
- 18 ounces semi-sweet chocolate roughly chopped
- 14 ounce sweetened condensed milk 1 (can)
- 2 tablespoons unsalted butter cut into 1/2-inch pieces, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1 1/4 cups slivered almonds
- 1 1/2 cups mini marshmallows
Instructions
- Lightly grease an 8x8-inch baking pan and line it with foil or parchment, leaving an overhang; set aside.
- Place the chopped semi-sweet chocolate in a large heatproof bowl set over a saucepan of barely simmering water (bain-marie), making sure the bowl does not touch the water.
- Stir the chocolate frequently until melted and smooth, about 8 minutes.
- Add the butter to the melted chocolate and stir until the butter is fully melted and incorporated.
- Pour in the sweetened condensed milk and stir until the mixture is smooth and well combined.
- Remove the bowl from the heat and stir in the vanilla extract, almond extract, and salt until evenly distributed.
- Fold in the slivered almonds and mini marshmallows until they are evenly mixed into the chocolate mixture.
- Scrape the fudge into the prepared pan with a sturdy spatula and smooth the top. Refrigerate until firm, at least 2 hours.
- Run a butter knife around the pan edges to loosen the fudge, lift it from the pan using the overhanging foil or parchment, peel off the paper, and transfer to a cutting board.
- Slice the fudge into pieces and serve or store as desired.
Equipment
- 8x8-inch Baking Pan
- foil or parchment paper
- large heatproof bowl
- Saucepan
- sturdy spatula
- Knife and cutting board
Notes
- Line the pan with overhanging foil for easy removal.
- Use a heatproof bowl for melting chocolate over simmering water.
- Chill at least 2 hours for best slicing results.
- Fold in mix-ins gently to avoid melting marshmallows.