Servings: 16 squares
If you are looking for a rich, decadent, and incredibly easy no-bake treat, this 4-Ingredient Rocky Road Fudge is exactly what you need. Made with semisweet chocolate chips, sweetened condensed milk, mini marshmallows, and salted peanuts, it is a classic candy that is perfect for holiday trays, gift boxes, or a simple weekend indulgence.
The magic of this recipe lies in the combination of textures. The smooth, velvety chocolate fudge is studded with soft, pillowy marshmallows and crunchy, salty peanuts. It is sweet, salty, and completely irresistible.
Why This Recipe Works
This recipe relies on the magic of sweetened condensed milk. It melts with the chocolate chips to create a rich, smooth, and creamy fudge that sets up beautifully in the refrigerator. Folding in the marshmallows and peanuts at the end ensures they stay intact and add the perfect texture to every bite.
Ingredients
- 3 cups semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 cups mini marshmallows
- 1 cup salted peanuts
Directions
- Line an 8-inch or 9-inch square pan or glass baking dish with parchment paper, leaving a little overhang on the sides for easy lifting later.
- Add the chocolate chips and sweetened condensed milk to a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the mixture is melted and smooth.
- Let the chocolate mixture cool for about 2 minutes, then gently fold in the mini marshmallows and salted peanuts until evenly coated.
- Spread the mixture into the prepared pan and press it into an even layer with a spatula.
- Chill for 2 to 3 hours, or until firm. Lift from the pan, cut into squares, and serve.
Tips for the Best Results
Don’t overheat the chocolate. Microwave in 30-second intervals and stir well between each. Overheated chocolate can seize or scorch, ruining the texture of the fudge.
Let the chocolate cool slightly. Cooling the melted chocolate for a couple of minutes before adding the marshmallows prevents them from melting completely into the fudge.
Work quickly. The fudge begins to set as it cools. Work quickly when spreading it into the pan.
Press gently. When pressing the fudge into the pan, use a gentle hand so you don’t crush the marshmallows.
Use a warm knife. For the cleanest slices, run your knife under hot water and dry it off before cutting. Wipe the knife between cuts.
Storage and Serving
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. It is best served slightly chilled or at room temperature. This fudge also freezes beautifully—wrap it tightly and freeze for up to 3 months.
Rich, chocolatey, and completely irresistible, this 4-Ingredient Rocky Road Fudge is a fantastic recipe to keep in your rotation for easy, no-bake treats.