Great-grandma’s amazing Rocky Road Fudge recipe is just four simple ingredients: a chocolate marshmallow lover’s dream! We love this easy, no-bake dessert recipe.
My Mother-in-law has some totally CLASSIC recipes that she is nice enough to let me share here on the blog. Some of those include the BEST Texas Sheet Cake you will ever have and this Classic Chicken Casserole recipe, which happens to be my husband’s favorite meal from childhood 🙂 .
This Rocky Road recipe, in particular, is a treasured family recipe from her Grandmother–my husband’s Great Grandmother–that they make as a family for birthdays, Christmas, and other special occasions.
My MIL told me that her grandma would always make this for the grandkids birthdays. Each grandchild would get a whole pan just for themselves — it was the gift they most looked forward to, especially because they didn’t have to share 🙂 .
The best part about this recipe is how EASY it is to make.
It starts with four simple ingredients: marshmallows, Baker’s chocolate, butter and vanilla.
Cut the marshmallows into quarters (I use scissors to do this) and layer them inside an 8” pan.
Melt the chocolate and butter in a saucepan. Add vanilla. Slowly spoon the mixture evenly over the marshmallows. Refrigerate until set.
Cut the fudge into small squares for serving.
Cover the pan and refrigerate leftovers.
A few tips for this recipe:
Use regular size marshmallows, not mini’s.
I know using mini marshmallows, rather than cutting the big ones, would be easier, but the texture of the fudge wont be the same. Stick with these (any brand will work).
Salted or unsalted butter will work.
If using unsalted butter, just add a tiny pinch of salt to the chocolate mixture.
Pour or spoon the melted chocolate slowly and evenly.
Slow and steady is best to make sure you evenly cover the entire top of the pan, and to make sure the chocolate is able to seep into the crackers between all of the marshmallow layers.
If you haven’t had Rocky Road before, you are in for a huge treat! It’s the easiest thing to make and it’s soo delicious! You really can’t go wrong with marshmallows and dark chocolate!
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Great-grandma's amazing Rocky Road Fudge recipe is just four simple ingredients and a chocolate marshmallow lover's dream! We love this easy, no-bake dessert recipe.
- 10 oz bag marshmallows cut into 1/4's
- 8 oz semi-sweet baking chocolate
- 1/2 cup butter* , chopped
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Grease a 8x8'' baking pan with non-stick cooking spray or butter.
Add cut marshmallow to the pan.
In a saucepan over low heat (or a double boiler) add chocolate and butter. Stir constantly until melted and smooth.
Remove from heat and add the vanilla extract and walnuts, if using.
Spoon melted chocolate over marshmallows, evenly covering the entire top.
Refrigerate until set. Store leftovers in the refrigerator.
*If using unsalted butter, add 1/8 tsp salt to the saucepan.
I originally shared this recipe December 12, 2014. I’ve updated it with new photos and clearer instructions.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Katelyn Shaw says
I’M going to be in serious trouble ! Looks delicious!
Beth says
Why the butter pieces in the bottom of the pan? By the way it looks delicious. If it has marshmallows and chocolate I am all about it:)
Lauren Allen says
Hi Beth, That’s how my mother-in-law does it and she says it works the best for getting them out of the pan! 🙂
Whitney says
How many ounces is the “box” of semi-sweet chocolate that you use? I have seen a couple of sizes, I believe-4 oz and 8oz?
Lauren Allen says
I use an 8oz box! I’ve updated that in the recipe! Thanks
Rebekah says
These look amazing! Would it work to use mini marshmallows?
Lauren Allen says
I’ve never tried the mini marshmallows because, according to my MIL (this is her recipe), it just doesn’t turn out as good….so I”m not sure. But I’m sure it would still taste good…
justine says
So the only issue I have with this recipe is that once you add the vanilla to the chocolate it seizes up and turns chunky… I follwe’d the recipe exactly how it says and twice it has destroyed the chocolate… very irritating now I have to go out again and buy more chocolate and do it my own way… very disappointed..
Lauren Allen says
I have never had that issue. My best guess is the chocolate itself was heated too high and that’s what caused the seizing.
Linda says
What is the answer to Justin’s commit. Does your chocolate clump up with vanilla? What can be done about it? You can just e-mail the answer to me, thanks. I want to try this but I can’t afford redos!
Christina says
Hi Lauren,
What was your response to Justin and Linda’s questions? I would like to try this recipie, but I don’t want to make any mistakes.
Thanks!
Christina
Lauren Allen says
I have never had that issue. My best guess is the chocolate itself was heated too high and that’s what caused the seizing. If you’re worried about it you can leave the vanilla out all together.
Amie says
Can’t wait to make it. Thank you!
J says
Looks amazing! Will try with with unsalted cashew pieces.
Lauren Allen says
That sounds delicious! I would love to know how it turns out!
Courtney says
Hi! Can you make these a week in advanced and freeze them? Will they still be as good?
Lauren Allen says
Hi Courtney, I have not experimented freezing this recipe, so I couldn’t say. But I do think they would be great made a week in advance and stored, covered, in the fridge.
Teresa Petty says
My mother used to make this but she made a chocolate brownie type cake made from scratch that all of this was put on top of after baking. The marshmallows were put on after letting the brownie cool some but is still warm which helped in the melting some and then she made the sauce and would pour over the top of it. It was called the Mississippi Mud Cake. Rich and delicious was the only thing to say about it. Drinking a ice cold glass of milk with it made it even better. It definitely is delicious.
Lauren Allen says
Hi Teresa! Loved your story, and I totally love that idea :-)! I have both a Mississippi Mud Cake and Mississippi Mud Brownie recipes on my website–they’re fantastic!
Deb says
I make rocky road every. Chistmas
It was a favorite of my moms
Then my husband and also brothers
I tried this one this year and find it to be the perfect recipe. I add cut in half candied cherries for a surprise on color, taste and texture. Not a whole lot. Walnuts my nutmeat of choice. Small marsallows work fine. Thank you for recipe
christina says
It works great.if chocolate is heated on very low, always cones out great.I use maple marshmallows.going ti do sone experiments with grandkids with this level.