Candy · Dessert

Rocky Road Fudge

Normally I don’t love fudge because it’s sickening sweet to me, however I really like this recipe because it’s not too sweet and the fudge is nice and firm. Make sure to use high quality chocolate, otherwise your fudge flavor will suffer.


Rocky Road Fudge

YIELD: ~2.5 pounds



ounces semisweet chocolate, chopped fine


ounces unsweetened chocolate, chopped fine


teaspoon baking soda

teaspoon table salt


(14-ounce) can sweetened condensed milk


tablespoon vanilla extract


cup mini marshmallows


cup salted & roasted peanuts


cup semisweet chocolate chips


1.    Line an 8×8-inch baking pan with foil and spray with cooking spray.

2.    In a heatproof bowl, mix semisweet chocolate, unsweetened chocolate, baking soda, and salt. Add the sweetened condensed milk and chocolate. Set over a pot with a few inches of simmering water. Stir occasionally until the chocolate is almost fully melted and a few small pieces remain.  

3.    Remove the bowl from the heat and stir until the chocolate if fully melted and smooth. Mix in mini marshmallows, peanuts, and chocolate chips. Pour the mixture into the prepared baking pan and spread into an even layer. Cover and refrigerate until firm, about 2 hours. Use the foil to lift the fudge from pan. Cut the fudge into squares.

SOURCE: slightly adapted from Cooks Illustrated

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