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READY IN ABOUT 1½ hrs

Super-Easy Rocky Road Fudge

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Read Reviews (147)

"Rich and truly divine fudge! The easy way is the microwave method." — NESTLE® TOLL HOUSE®

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Original recipe makes 4 dozen pieces Change Servings

1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract

3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

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Directions

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

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PREP 10 mins
COOK 10 mins
READY IN 1 hr 20 mins

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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.

—CANNOLIEATER

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Most Helpful Critical Review

May 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.

—JAZZY-GIRL

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179 Ratings

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Jan 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!

—Heidi Mills

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Jul 23, 2003

This was super easy and delicious too!

—GINAH1

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Dec 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.

—LKern

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Dec 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.

—Sarah Jo

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Dec 13, 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!

—RED IN HMB

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Dec 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.

—chellebelle

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Nutrition

Calories
98 kcal
5%

Carbohydrates
12.3 g
4%

Cholesterol
2 mg
< 1%

Fat
5.1 g
8%

Fiber
0.7 g
3%

Protein
1.7 g
3%

Sodium
14 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Super-Easy Rocky Road Fudge

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 98
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 1.9g 9 %
Cholesterol 2mg < 1 %
Sodium 14mg < 1 %
** Potassium 39mg 1 %
Total Carbohydrates 12.3g 4 %
** Dietary Fiber 0.7g 3 %
Protein 1.7g 3 %
Sugars 10.6g
** Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 1 %
** Thiamin 1 %
** Niacin 1 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.