Rocky Road Fudge

Mom's big-batch chocolate fudge loaded with marshmallows and nuts.

Prep20 min

Cook20 min

Total1 hr 45 min

Makes110-118 pieces

Jump to recipe ↓♡ Gluten-free

This is my mom's fudge recipe! I love the nuts and marshmallows in it! I like it best with milk chocolate chips, but my mom prefers semi-sweet. It makes a very large batch that can be cut into many pieces. This is one of the candies that go in our Christmas candy boxes.

When I cut it into individual pieces, I wrap it in saran wrap so it doesn't dry out. If you're going to serve it right away, you don't need to wrap it.

let's get cooking!

Rocky Road Fudge

Prep 20 min · Cook 20 min · Total 1 hr 45 min

Make it for

½×1×2×3×

110-118 pieces

Ingredients

40 large marshmallows

2 cups chopped nuts

24 – 30 ounces chocolate chips

2 cubes butter

12 ounce can evaporated milk

4 cups sugar

1 teaspoon vanilla

Instructions

Cut 20 large marshmallows into pieces using wet kitchen scissors and freeze for about an hour.

Chop nuts so they're ready to go.

Butter a 9 x 13 inch pan.

When marshmallows are frozen begin making fudge by putting chocolate chips in a very large bowl. Thinly slice the butter and put in the bowl with the chocolate chips.

In a very large saucepan combine the evaporated milk, sugar and the other 20 marshmallows. Stir constantly and bring to a full boil. Start timing when it reaches a full boil. Turn the heat down but keep it boiling. Stir constantly. Boil 9 minutes (UT elevation).

Pour over chocolate chips and butter. Do NOT scrape the syrup out of the pan! Stir fudge until it thickens and loses it's gloss, about 1 – 5 minutes.

Add 1 teaspoon vanilla, chopped nuts and frozen marshmallow pieces. Stir until combined. Pour into buttered 9 x 13 inch pan. Let set. Makes 5 pounds.

Rachelle's notes ♡

If you want the fudge to be less firm, boil it for 7 minutes instead of 9.

I usually do 30 ounces (2 1/2 bags) chocolate chips because it makes it a little more firm, but 2 bags is sufficient.