If you are looking for a twist on regular fudge, try this easy to make, only 5 ingredients, rocky road fudge recipe!
What You Need
With only 5 ingredients needed for this recipe it’s a simple one to shop for. To print out this recipe or for more concise instructions and quantities please head to the recipe card at the bottom of the page.
- Milk chocolate – I used a supermarket own brand of milk chocolate
- Sweet condensed milk
- Vanilla extract (optional)
- 100g digestive biscuits (or if you have any, shortbread works really well too!)
- Mini marshmallows
- 20cm x 20cm baking tin, lined with baking paper
Making It
Break up the chocolate and place it in a heatproof bowl and pour the condensed milk over the top.
To melt the chocolate we are going to use the double boiler method. First you need to make sure the bowl can sit on top of the saucepan without the base of the bowl touching the water at the bottom of the saucepan.
Add a little bit of water to a saucepan, and bring it to a boil, then, turn it down to a simmer.
Place the bowl over the saucepan, making sure it doesn’t touch the water. Leaving the water to simmer, gradually stir the chocolate around as it slowly melts.
Once the chocolate has completely melted and is stirred in with the condensed milk, stir in the vanilla etract and remove the bowl from the saucepan and leave it to cool slightly (around 5 minutes) before stirring in the marshmallows. You can reserve some marshmallows to press into the top of the fudge if you like.
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Stir in the biscuits and carefully combine in with the fudge mixture.
Line the baking tin with baking paper, leaving some paper sticking out around the edges – this makes it easier to remove the fudge once it has set – I forgot to add any baking paper but managed to get it out with the help of a plastic spatula!
Transfer the fudge mixture to the lined baking tin and flatten it out to all the edges and corners. If you have saved some marshmallows you can poke these on the top too.
Cover the tin with clingfilm and put it in the fridge to set for at least two hours before cutting it up into small chunks.
The fudge will keep in an airtight container in the fridge for up to two weeks.
I hope you enjoy this rocky road fudge recipe, let me know in the comments if you make it!
Variations
- For a richer taste you can use dark chocolate instead of milk chocolate.
- Add in some chopped nuts or dried fruit
More Baking Treats
Rocky Road Fudge
Ingredients
- 500 g milk chocolate broken into pieces
- 397 g tin of sweetened condensed milk
- ½ teaspoon vanilla extract
- 100 g plain biscuits digestives or shortbread, chopped into small pieces
- 40 g mini marshmallows
Instructions
- Line a 20cm square baking tin with parchment paper, allowing some overhang for easy removal.
- In a heatproof bowl, combine the milk chocolate pieces and sweetened condensed milk. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Stir continuously until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract.
- Remove the bowl from the heat and leave the mixture to cool down a little bit, about 5 minutes.
- Gently stir in the mini marshmallows until evenly distributed. You can optionally save a few to poke into the top of the fudge. Next, gently fold in the biscuits.
- Pour the mixture into the baking tin, spreading it evenly to the edges and into the corners. Smoothing the top with a spatula. If you have put aside any marshmallows you can poke them across the top now.
- Cover the tin with some cling film and then place in the fridge for at least 2 hours, or until firm.
- Once set, lift the fudge out of the tin using the parchment overhang. Cut into squares and enjoy. To store the fudge, place it in an airtight container and keep in the fridge for up to 2 weeks.
Equipment
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Notes
- Use dark chocolate in place of milk chocolate for a richer taste.
- Add in some chopped nuts or dried fruit.