Best 6 Rocky Road Fudge No Bake Recipes
Indulge in the delectable Rocky Road Fudge, the ultimate no-bake treat that combines the classic flavors of chocolate, marshmallow, and nuts. This rich and creamy fudge is packed with semisweet chocolate chips, fluffy marshmallows, and crunchy walnuts, creating a symphony of textures and flavors in every bite.
Prepared in a matter of minutes, this no-bake recipe requires no special equipment or culinary expertise. Simply melt butter and chocolate chips together, stir in condensed milk and vanilla extract, and fold in the marshmallows and walnuts. Pour the mixture into a prepared pan and refrigerate until firm. The result is a smooth, decadent fudge that's perfect for satisfying your sweet tooth or sharing with friends and family.
Elevate your fudge-making skills with our collection of Rocky Road Fudge variations. Experiment with different types of chocolate, such as dark chocolate or milk chocolate, to create unique flavor profiles. Add a touch of peppermint extract or crushed candy canes for a festive holiday twist. For a nutty twist, substitute the walnuts with pecans or almonds.
Our Rocky Road Fudge recipe is not only delicious but also incredibly versatile. Use it as a topping for cakes, brownies, or ice cream. Swirl it into milkshakes or hot chocolate for a rich and indulgent treat. And for a truly decadent experience, pair it with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
NO-BAKE ROCKY ROAD BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield about 16 bars
Number Of Ingredients 12
Steps:
- For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
- Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
- Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
- When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
- Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
- For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
- Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.
EASY, NO BAKE ROCKY ROAD FUDGE (ALSO GF)
This is a recipe I found in a Pampered Chef cookbook while looking for good things for my mom (who had been recently diagnosed with a wheat allergy) to eat. This recipe is simple, fast, and really pleases a chocolate-loving crowd. I usually use fewer marshmallows than the recipe actually calls for b/c I don't care for them very much, but nobody has ever complained when I don't. :D
Provided by Raiderrose3
Categories Candy
Time 10m
Yield 36 squares, 18 serving(s)
Number Of Ingredients 5
Steps:
- Combine the chocolate chips, condensed milk, and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. *I sometimes melt the chips and butter in the microwave and then add the milk rather than using the double boiler.
- Stir the peanuts and marshmallows into the chocolate mixture.
- Spread the mixture into a 9x13 inch dish lined with wax paper. I use a second sheet of wax paper to flatten the mixture. Spray the paper with cooking spray if you want.
- Chill, covered, for 2 hours or until set. Cut into squares.
- Notes: The hardest part of this recipe is cutting it after it chills. I remove the entire chunk from the pan using the wax paper, and cut it on a cutting board with a butcher knife.
- The actual recipe says to store at room temperature in a covered dish. I always keep it in the fridge, however, because I think it's better chilled.
Nutrition Facts : Calories 369, Fat 21.3, SaturatedFat 7.1, Cholesterol 10.9, Sodium 256.6, Carbohydrate 42, Fiber 3.1, Sugar 32.3, Protein 8.8
ROCKY ROAD FUDGE RECIPE
Easy rocky road fudge recipe is so simple with only 4 ingredients. Enjoy homemade fudge with this decadent treat with very little work.
Provided by Eating on a Dime
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Line a 9X13 baking pan with foil or parchment paper and then spray with a non stick cooking spray.
- Place the condensed milk and chocolate in a microwave safe bowl.
- Heat in 30 second intervals in the microwave, stirring after each interval until the mixture is melted and well combined. Mine took approximately 90 seconds.
- Stir in the peanuts and miniature marshmallows.
- Pour the mixture into the prepared pan. Refrigerate until firm.
- Then carefully lift the foil out of the pan and cut into pieces
Nutrition Facts : Calories 184 kcal, Carbohydrate 21 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 52 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving
4 INGREDIENT ROCKY ROAD FUDGE RECIPE
Provided by Camille
Yield 24
Number Of Ingredients 4
Steps:
- Line a large 9x13" baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
- In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
- Fold in the marshmallows and nuts until they are fully incorporated.
- Press the fudge mixture into the baking pan and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
- When set, lift foil from pan and cut fudge into squares.
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/2 pounds (48 pieces).
Number Of Ingredients 5
Steps:
- 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 : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ROCKY ROAD
Fast, easy and Delicious!
Provided by Christi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Grease a 9 x 9 inch pan.
- Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
- Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!
Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g
Tips:
- To achieve a smooth and creamy fudge, use high-quality chocolate and condensed milk. Cheap or low-quality chocolate can result in a grainy or gritty texture.
- Make sure the butter is at room temperature before creaming it with the sugar. This will help incorporate air into the mixture, resulting in a light and fluffy fudge.
- Don't overmix the fudge after adding the chocolate chips, nuts, and marshmallows. Overmixing can cause the fudge to become tough and crumbly.
- If you don't have a candy thermometer, you can test the doneness of the fudge by dropping a small amount into a bowl of cold water. If the fudge forms a soft ball that holds its shape, it is done.
- To store the fudge, wrap it tightly in plastic wrap and place it in an airtight container. The fudge can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 weeks.
Conclusion:
Rocky road fudge is a delicious and easy-to-make no-bake treat that is perfect for any occasion. With its rich chocolate flavor, gooey marshmallow texture, and crunchy nuts, this fudge is sure to be a hit with everyone. So next time you're looking for a sweet treat, give this rocky road fudge recipe a try. You won't be disappointed!
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