Rich and truly divine fudge! The easy way is the microwave method.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
48
Yield:
4 dozen pieces
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • LINE 13 x 9-inch baking pan with foil; grease lightly.

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  • MICROWAVE morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts.

  • PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

Nutrition Facts

98 calories; protein 1.7g; carbohydrates 12.3g; fat 5.1g; cholesterol 2.1mg; sodium 13.6mg. Full Nutrition
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Reviews (154)

Rating: 5 stars
09/22/2005
Every who tried it loved it, 2 people asked for the recipe, I made one batch with milk choc too. The only thing I would do next time is mix in the nuts but let cool on counter a bit before mixing in the marshmallows, some of them were starting to melt before they were folded in properly as the choc was too warm. Leave in fridge over night or you will have problems with it setting enough to pull the foil or greaseproof paper off. It also keeps in a container afterwards with no need to refrigerate, the recipe does not tell you this. You must use the right size pan, if you use a smaller pan to get thicker fudge then it would not be rocky road, the marshmallow and nuts make the fudge bumpy by sticking out slightly. Read More
(93)
Rating: 5 stars
01/06/2005
Wow, this is really easy fudge to make. And it turned out really tasty! I changed the choc chips to 1/2 semi sweet and 1/2 milk choc to it wasn't so rich. Also, cut down on the marshmallows to 2 to 2 1/2 cups. And I suggest not to use tinfoil, as it sticks and is a pain to remove. Just spray or butter your pan. Really good! Read More
(83)
Rating: 5 stars
07/23/2003
This was super easy and delicious too! Read More
(53)
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Rating: 5 stars
12/19/2005
This recipe was very simple and tastes great. I did reduce the amount of marshmallows to 2 cups. I also followed the advice of others and allowed the chocolate to cool slightly before adding the marshmallows. Instead of foil I use parchment paper. You don't have to grease it and it is easier to remove the fudge from it than the foil. Read More
(33)
Rating: 3 stars
05/26/2003
This was O.K., we've had better. It was easy to make,however-it's so rich it's just sickening. We just don't get into things that are this sickeningly sweet. Way too rich for our taste. Read More
(29)
Rating: 5 stars
12/28/2011
Winning recipe. Sick as I am, my son was able to make this almost on his own with me "watching" from the sidelines. He used chopped honey roasted peanuts instead of walnuts. No other changes were made. This turned out perfectly and everyone loved it. Next time, we might use half Reese's chips/half semi-sweet chips to make it peanut butter-y. Read More
(26)
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Rating: 4 stars
12/02/2007
This recipe is totally easy. I wouldn't call it "fudge" though, the texture isn't quite the same. It's lighter and smoother in texture than "real" fudge. I usually melt the chocolate and Eagle Brand on the stovetop instead of the microwave. I prefer 2 cups of dry roasted peanuts (unchopped) to the walnuts (family allergy). The whole 10.5 oz package of marshmallows can be added if you like. Use your biggest bowl for mixing and press firmly into the pan with waxed paper sprayed with non-stick spray. Read More
(25)
Rating: 5 stars
12/14/2002
The best!! Even some one who doesn't cook or bake can do this one. Do not freeze. Does not thaw out well. Best to store in airtight container. MMM MMM GOOD! Read More
(25)
Rating: 5 stars
11/23/2010
Don't look any further for a Rocky Road recipe. This is easy and delicious. Read More
(18)