Rich creamy rocky road

My kitchen smelled like a candy factory the afternoon my neighbor stopped by unannounced, drawn in by the rich chocolate wafting through the walls. She watched as I stirred the bubbling mixture on the stove, and before I knew it, we were debating whether marshmallows belonged in fudge at all. By the time those squares came out of the fridge two hours later, she was already reaching for one, and I realized this simple recipe had become our thing.

I made this for a winter potluck once, packed it carefully in a small box, and watched three people go back for seconds without even trying anything else on the table. One friend asked if I'd bought it from a fancy chocolatier, and I let her believe it for exactly one second before confessing the truth. The look on her face when she realized I'd made it at home made the whole thing worth it.

Ingredients

• Semi-sweet chocolate chips (3 cups): Use good quality chips you actually enjoy eating plain, because that flavor becomes the backbone of everything else.
• Sweetened condensed milk (14 oz): This is your secret weapon for that creamy texture that feels almost impossible to achieve at home.
• Unsalted butter (4 tbsp): Unsalted matters here so you control the salt level and the chocolate flavor shines through.
• Vanilla extract (1 tsp): A tiny amount rounds out the chocolate without making it taste like a vanilla cake.
• Mini marshmallows (1 ½ cups): These stay fluffy and distinct when you fold them in gently at the last moment.
• Chopped walnuts or pecans (1 cup): Toast them lightly first if you want extra depth, though the raw version works beautifully too.

Instructions

Line your pan with parchment:

Cut a piece of parchment that goes up the sides and has a little hanging over the edges. This isn't just for show, it's your ticket to getting the fudge out cleanly without destruction.

Melt the chocolate base slowly:

Low heat is your best friend here. Combine the chips, condensed milk, and butter, stirring constantly until everything is glossy and smooth. You'll know it's ready when you don't see any grainy bits.

Add the vanilla and cool slightly:

Pull it off the heat and stir in the vanilla. Let it sit for just a minute so it's not scorching hot when the marshmallows go in.

Fold in the mix-ins gently:

This is the meditative part. Use a rubber spatula to fold the marshmallows and nuts in with a light hand, rotating the bowl and folding from the bottom up. Overmixing breaks up the marshmallows into sad little pieces.

Spread and set:

Pour everything into your parchment-lined pan and use your spatula to push it into the corners evenly. Don't overthink this part.

Chill until completely firm:

Two hours minimum, but overnight is even better. The fudge needs time to become fully set and sliceable without crumbling.

Cut and store:

Use the parchment overhang to lift the whole block out, then cut into 24 pieces with a sharp knife dipped in hot water between cuts. Store in an airtight container in the fridge.

Save

There's something about homemade fudge that makes people slow down and savor it differently than store-bought candy. Maybe it's knowing someone's hands were involved, or maybe it's just that it tastes genuinely better.

The Marshmallow Question

I used to make fudge without marshmallows because I wasn't sure they belonged. Then one batch I added them almost by accident, and suddenly the whole thing transformed into something with character and personality. Now I can't imagine making it any other way.

Temperature Matters More Than You Think

Cold fudge is like a different dessert entirely, with a snap that melts on your tongue. If you grab a piece straight from room temperature, it's almost muddy by comparison. This is why serving it chilled makes such a difference, and why I always chill my serving plates too.

When Things Go Wrong

If your fudge comes out too soft, it usually means it didn't chill long enough or the kitchen was too warm. If it's grainy, the chocolate probably wasn't melted smoothly enough. Either way, it still tastes good, just with a different texture.

• Softer fudge can be eaten with a spoon and honestly tastes like a thick chocolate mousse, which some people might prefer anyway.
• Grainy fudge still has all the flavor, it just won't cut into clean squares.
• You can always remelt it and try again, though the marshmallows might suffer a bit in the second go-round.

Save

This fudge has a way of disappearing faster than you'd expect, so maybe just make two batches from the start. Trust me on this one.

Recipe FAQs

→ What type of chocolate works best?

Semi-sweet chocolate chips provide a balanced sweetness and smooth melting consistency ideal for this dessert.

→ Can I substitute the nuts?

Yes, walnuts or pecans can be replaced with almonds or hazelnuts, depending on preference or availability.

→ How long should it chill?

Refrigerate for at least 2 hours until fully set to achieve the best texture and firmness.

→ Is there a way to add extra crunch?

Adding crushed graham crackers to the mixture can enhance the crunchy texture and add a nice contrast.

→ What is the best way to store this treat?

Keep it in an airtight container in the refrigerator for up to one week to maintain freshness and texture.