Marshmallow Rocky Road Fudge is a creamy luscious fudge loaded with crunchy walnuts and sweet, pillowy marshmallows. A delightful twist on a decadent classic!
Around our house, the holidays just don’t get started until the first batch of fudge is made. This Marshmallow Rocky Road Fudge is an old favorite family recipe that we love to make on cold winter evenings when the whole family needs a cozy night in. Fluffy marshmallows surrounded by rich, sweet chocolate with just the right amount of walnut crunch. Perfection!
How to store fudge (the right way)
No matter how you are storing your fudge, the best way to wrap and store it is to cut it into individual pieces and then wrap each piece in wax paper or plastic wrap. I like using wax paper because it sticks less but plastic wrap or even foil works just fine. After wrapping each piece, keep the fudge in an airtight container to further keep from drying out.
How long does fudge stay good at room temp?
Fudge can stay good for up to two weeks at room temperature. Just make sure you are keeping it in an airtight container so it doesn’t dry out. It doesn’t hurt to put a layer of plastic wrap over the wrapped fudge within the airtight container as well. I tend to overdo it when it comes to storing fudge because once fudge gets dry there’s not a whole lot you can do to save it.
Can fudge be refrigerated?
Yes, but it is not ideal. You are better off keeping it at room temperature or freezing it because the refrigerating has a tendency to dry it out. If you must refrigerate, do your best to keep it covered well and in an airtight container, much like you would if you were keeping it at room temperature.
Can you freeze fudge?
Absolutely! In fact, fudge actually freezes quite well. Follow the steps above on how to store fudge so the fudge pieces don’t freeze together and then just keep in an airtight container in the freezer. It will stay good for up to three months. When thawing the fudge to eat, just set out at room temperature. When the sheen of moisture is gone from the fudge pieces it is ready to eat.
What is in rocky road fudge?
Typically any kind of “rocky road” candy, ice cream, or fudge contains chocolate, marshmallows, and some kind of nut. You can use walnuts, peanuts, pecans, or even cashews.
Is rocky road fudge gluten free?
Yes! Most fudge is GF without having to make any changes.
Rocky Road Fudge with Peanut Butter
An easy way to add peanut butter to this recipe is to replace a half cup of the butter used in this recipe with a half cup of peanut putter. It’s an easy swap and it definitely kicks it up a notch if you are a peanut butter lover!
What else can I put in rocky road fudge?
We typically make this fudge as written below but we have heard of others making variations to their rocky road fudge by adding one of the following along with the walnuts and marshmallows:
- 1 cup Butterscotch chips
- 2 cups Rice Krispies cereal
- 1 cup dried cherries
- 1-2 cups pistachios
Tips for making rocky road fudge
- Freeze the marshmallows: this is our favorite tip. It keeps the marshmallows from melting and makes for a prettier presentation when you cut them into pieces.
- Allow to cool before cutting: we usually like to refrigerate at least a couple hours, this makes the fudge much easier to cut.
- Use cold butter: You don’t need to soften the butter in this recipe, in fact, we think it works out better when the butter takes a little longer to melt with the chocolate
- Use a BIG saucepan: When heating the milk and sugar together you will want a BIG saucepan or pot. When the sugar mixture starts to boil it will expand quite a bit. You don’t want that mixture boiling up over the pot and onto your stove. It will be very difficult to clean up!
More Tasty Fudge Recipes
If you are as wild about fudge as we are, you are going to LOVE our other popular fudge recipes:
- Peanut Butter Fudge Swirl
- Copycat Original See’s Fudge
- Mint Chocolate Fudge Swirl
- Creamy Chocolate Coconut Fudge
- German Chocolate Fudge
How to Make Rocky Road Fudge
- Spread 4 cups mini marshmallows onto a large baking sheet and freeze for 30 minutes.
- In the meantime, break chocolate bars into smaller pieces and place in a large bowl. Add chocolate chips and butter pieces. Set aside.
- In a large, heavy saucepan, combine sugar and evaporated milk. Heat over medium-high heat and stir with a whisk until sugar is dissolved.
- Add 2 1/2 cups mini marshmallows and bring to a boil, stirring constantly with a wooden spoon. Continue to to cook at a light but steady boil for 7 minutes, stirring constantly.
- Remove from heat and immediately pour over chocolate and butter.
- With a wooden spoon, stir until chocolate and butter are completely melted and mixture is well blended.
- Continue to stir until candy loses some of its shine.
- Stir in frozen marshmallows, vanilla, and walnut halves.
- Pour into a buttered 9x13 pan and refrigerate from at least 90 minutes before cutting. Keep refrigerated until ready to serve.