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Nana’s Rocky Road Fudge

We make rocky road-style fudge every Christmas and it’s a tradition, but why wait until the holidays for a recipe this good? —Ashley Berry, Montgomery Village, Maryland
  • Total Time
    Prep: 15 min. Cook: 5 min. + chilling
  • Makes
    about 2-1/2 pounds (48 pieces)


  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 2 cups semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups salted peanuts, plus more for topping
  • 1 package (10 ounces) miniature marshmallows, plus more for topping


  • Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside.
  • In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm.
  • Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.
Nutrition Facts
1 piece: 153 calories, 8g fat (4g saturated fat), 4mg cholesterol, 39mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 3g protein.
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