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Rocky Road Fudge

Holiday cookie exchanges are a staple of the season, so mix things up this year with a little crunch from local blogger, Abby’s Rocky Road Fudge

Rocky Road Fudge
Rocky Road Fudge


  • 6 cups mini marshmallows
  • 4 cups sugar
  • 1 1/2 cup evaporated milk
  • 2 cups semi-sweet chocolate chips
  • 1 cup cold butter, cubed
  • 2 cups walnuts
  • 1 tsp. vanilla


  1. Line a 9×13 baking dish with parchment paper or heavily butter the baking dish.
  2. In a large pot over medium-high heat, add 2 cups mini marshmallows, sugar and evaporated milk.
  3. Bring to a gentle boil while constantly stirring.
  4. Once it is at a gentle boil, start a timer for 6 minutes. Stir constantly as the mixture thickens and bubbles.
  5. Remove from heat and add the cubed, cold butter, vanilla and chocolate chips.
  6. Stir together until chips have melted and fudge resembles a smooth brownie batter.
  7. Fold in walnuts
  8. Let fudge cool slightly, then fold in the frozen marshmallows (see tip below.)
  9. Pour fudge into the prepared baking dish and place in the fridge for 3-4 hours before slicing.

Tip: Place 4 cups of the mini marshmallows on a single layer on a baking sheet and sent them into the freezer for 20 minutes while making the fudge. This will ensure that they will not melt once you mix them into the slightly-cooled fudge.

Rocky Road Fodge

Click Here to Print the Recipe for Rocky Road Fudge.

Abby Thome
By Abby Thome
Abby Thome is a local Cleveland blogger and avid Heinen's shopper with a passion for creating exciting, unique, easy and delicious bites and treats for entertaining her young family and guests!

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