I usually reserve my fudge recipes for Christmas, but I had a bit of leftover chocolate, and I love chocolate. This month is all about shelf stable recipes, and my homemade fudge recipe fits the bill. Today’s recipe for Rocky Road Fudge is a variation on Patty Cake’s Famous 5 Minute Fudge, and it’s one of my favorites.
I love the combination of chocolate, nuts, and marshmallows, so naturally, this recipe for Rocky Road Fudge is something that I can get excited about. It’s simple and delicious, and it makes a great gift for that someone special. It can also be a great addition to an Easter basket. The best part is that the recipe is finished in under 10 minutes. Of course, the fudge still needs to have time to set up (become firm), but your hands on time is only 10 minutes. 
Give our recipe for Rocky Road Fudge a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cakes’ Pantry.
- 3 cups of semi-sweet chocolate chips (16-18 ounces by weight) ($2.98)
- 1 (14 oz ) can of sweetened condensed milk ($1.00)
- 1 pinch of salt ($0.01)
- ½ teaspoon of pure vanilla extract ($0.06)
- 1 cup miniature marshmallows ($0.13)
- 1 cup cashew pieces (or nut of your choice) ($2.61)
- Line an 8 X 12 inch pan with waxed paper. You can use a different sized pan. The smaller the pan, the thicker the fudge will be. This size is my favorite size to use for this recipe..
- Pour chocolate chips into a microwave safe bowl.
- Pour can of sweetened condensed milk over the chocolate chips making sure that you scrape all of the milk into the bowl
- Stir together briefly
- Microwave for 2" at full power. (My microwave is only 1100 watts. If your microwave has higher power, you might need to heat for only one minute then proceed with the recipe.)
- Remove the chocolate and milk mixture from microwave and stir well, checking to ensure that the chocolate is fully melted and the consistency smooth.
- If it is not smooth, return the bowl to the microwave for an additional minute or two, removing it from microwave and stirring after each 30 seconds of heating time.
- Once chocolate is melted, add a hearty pinch of salt and ½ teaspoon of vanilla extract.
- Stir vigorously until well incorporated.
- Stir in the nuts. Stirring in the nuts first helps to being the process of cooling the fudge.
- Once the nuts are fully incorporated into the fudge, gently fold in the marshmallows. The marshmallows may begin to melt in the hot fudge, so mix only well enough to get them dispersed in the fudge mixture. Otherwise, they will completely dissolve.
- Pour the fudge into the paper lined pan, using the back of a spoon or a flexible spatula to spread it evenly and smooth the top in the pan.
- Allow to come to room temperature and set up (become firm). Depending on ambient temperature, this may take as long as 2-3 hours.
- Cut into 1 - 2" squares and place into an airtight container, using waxed paper between the layers.
- Store at room temperature for up to a week. If you refrigerate the fudge, it may become grainy.
Nutrition Grade: D
Nutrition Facts are for a 2 ounce serving of Rocky Road Fudge
| Nutrition Facts |
| Amount Per Serving |
|
Calories 240
|
|
% Daily Value
|
|
Total Fat 11.6g
18%
|
|
Saturated Fat 3.8g
19%
|
|
Trans Fat 0.0g
|
|
Cholesterol 8mg
3%
|
|
Sodium 122mg
5%
|
|
Total Carbohydrates 31.9g
11%
|
|
Dietary Fiber 1.0g
4%
|
|
Sugars 23.4g
|
|
Protein 3.8g
|
|
Vitamin A 1%
Vitamin C 1%
|
|
Calcium 7%
Iron 6%
|