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+ servings

Rocky Road Fudge

It's a classic chocolate fudge recipe packed with marshmallows and pecans. This marshmallow and pecan fudge is smothered in a soft chocolate bar. This recipe was developed for fudge lovers. Just the right amount of chocolate, marshmallows and pecans makes this the best rocky road fudge.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 20 -30 fudge bars


  • 2 cups chocolate chips
  • 1 (15 oz) can sweetened condensed milk
  • 1 (10 oz) bag mini marshmallows
  • 1 cup pecans/walnuts , chopped
  • 3 tablespoons butter


  • Pour marshmallow into a freezer safe bowl. Comb through marshmallows for any clumps and un-clumb them, then place in freezer for at least 10 minutes. Chop nuts into desired size. Line a 9 x 9 baking dish with foil and grease pan; set aside. Combine butter and condensed milk in a medium saucepan and place on medium heat on stove top. Using a spatula, stir mixture until butter is melted. Pour chocolate chips sauce pan and continue to stir constantly until melted and smooth.
  • Chocolate my not having any shine (which is normal), to get chocolate shiny after melting, add half tablespoon butter and allow it to melt and stir it (easier to work with). Allow to cool about 5 minutes, until no longer hot, stirring after each minute. Once cool, pour chocolate over marshmallows and toss in nuts. Stir to combine. Spread in prepared baking sheet using well buttered spatula. Allow to refrigerate about 2 hours before serving.


**Freeze marshmallows for 10 minutes to prevent any melting that may happen before mixing.
**Fudge is great frozen as well