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This easy rocky road fudge is made with 6 ingredients in the microwave! This will become one of your favorite Christmas fudge recipes!
Ingredients For Fudge
- Sweetened condensed milk: Use one 14 oz can.
- Chocolate chips: I used semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips as well.
- Butter: Adds extra smooth consistency!
- Vanilla extract and Salt: adds flavor
- Marshmallows and Peanuts: the classic rocky road combination!
How To Make Rocky Road Fudge
- Line an 8×8 dish with parchment paper, allow for some overhang.
- In a glass microwave safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Microwave 2 minutes on 50% power, stir, then microwave 30 additional seconds on 50% power. Add in the salt, vanilla, stir to combine. Save a small handful of marshmallows and peanuts for the top, otherwise add the rest. Stir to combine.
- Pour the fudge into the pan, use a spatula to spread and smooth. Top the fudge with the leftover marshmallows and peanuts, pressing them into the top.
- Allow the fudge to set on the counter for 3-4 hours. Cut into squares. If your fudge is slightly sticky, place in the fridge for 30 minutes before cutting. Store fudge in an air tight container.
Why Is My Fudge Dry and Crumbly?
Fudge is all about sugar crystallization. The number one reason fudge turns out dry and crumbly is because the fudge mixture was overcooked / overheated.
Unfortunately, with microwave fudge there is no good way to salvage overcooked fudge. But I recommend microwaving the fudge ingredients in a glass bowl for the most even heating.
How To Store Fudge
Store fudge in an airtight container. Fudge will last for 2-3 weeks in a container on the counter.
How To Freeze Fudge
You can freeze fudge as a large slab or fudge that’s been cut into pieces. For either method, place the fudge in the fridge for 1 hour to chill, then wrap the fudge tightly in plastic wrap and place inside a zip lock freezer bag. Fudge can be stored in the freezer for up to 3 months.
To thaw, place the fudge in the fridge for 24 hours.
Tips for Making Fudge
- Use high quality chocolate chips
- Line the pan with parchment paper for easy removal of the fudge
- Allow the fudge to set completely before cutting into pieces
More Christmas Treats
- Tiger Butter
- Sticky Paws Williams Sonoma Copycat
- Microwave Peanut Butter Fudge
- Stained Glass Church Window Cookies
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Rocky Road Fudge
Ingredients
- 1 can sweetened condensed milk, 14 oz
- 2 ½ cups high quality semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups mini marshmallows
- ½ cup peanuts
Instructions
- Line an 8×8 dish with parchment paper, allow for some overhang.
- In a glass microwave safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Microwave 2 minutes on 50% power, stir, then microwave 30 additional seconds on 50% power. Add in the salt, vanilla, stir to combine. Save a small handful of marshmallows and peanuts for the top, otherwise add the rest. Stir to combine.
- Pour the fudge into the pan, use a spatula to spread and smooth. Top the fudge with the leftover marshmallows and peanuts, pressing them into the top.
- Allow the fudge to set on the counter for 3-4 hours. Cut into squares. If your fudge is slightly sticky, place in the fridge for 30 minutes before cutting. Store fudge in an air tight container on the counter.
Can you use dairy free heavy cream or coconut milk instead of condensed milk?
I haven’t tried this recipe using dairy free alternatives!