Rocky Road Fudge made with peanut butter and puffed rice, sweet marshmallows and a slew of nutritious additions. This melt-in-your-mouth candy is easy to make and energizing to eat.
Rocky Road Fudge, or rocky road candy, as it is often called, is a traditional and super easy dessert to make in the summer. Like my 2-ingredient fudge, and my chocolate peanut butter fudge, no cooking is necessary, and it takes just a few minutes to toss all the ingredients in a bowl and then let it freeze.
We love to make a stash to have on hand in the freezer to add to ice cream, or just to snack on as an afternoon pick up. My version uses ingredients that allow it to be dairy-free, nut-free and I provide gluten-free options as well.
What Is Rocky Road Fudge?
This unique and traditional candy is a cold fudge that is crispy, crunchy, creamy and gooey all at once. That's because of the addition of crispy crunchy cereal, creamy nut butter, and mini vegan marshmallows.
The traditional candy was created in the early 1920s - according to Wikipedia - and originally was composed of just chocolate, marshmallows and walnuts. Later on, walnuts were swapped for almonds. Current day recipes often have additional add-ins such as crispy cereal and seeds and chocolate chips.
Ingredients
- Nut butter - Use a healthier nut butter, one with just nuts as ingredients, not one with processed ingredients and added sugar.
- Coconut milk - any milk can be used, but this one is like heavy cream without the dairy so it makes the fudge super smooth. Using this milk, you'd buy canned full fat coconut milk and keep the can at room temperature (as opposed to chilling it) and shake it up so the solids and liquids combine before measuring it out.
- Chocolate chips - this is your chocolate source, so quality matters. I love allergy-free Enjoylife semi-sweet mini chips.
- Puff cereal - I use Kashi cereal when gluten-free is not needed; or rice krispies or quinoa puffs - this is my homemade tutorial on how to pop quinoa!
- Mini Marshmallows - I use dairy free Dandies brand.
- Optional mix-ins such as sunflower seeds or nuts.
Tools Needed
- measuring cups
- mixing bowl
- loaf pan, parchment paper
- knife
How to Make
- Line a loaf pan with a piece of parchment paper
- Add the chocolate chips, sunflower seed butter, coconut milk to a pyrex measuring cup and microwave in 30 second intervals, stirring in between to achieve a creamy texture.
- Allow the mixture to cool to room temperature or near it. You will have to keep stirring occasionally to keep it from solidifying. You need to allow it to become cool enough so when you add the marshmallows, they don't melt.
- Fold in the cereal and marshmallows when you feel it is cool enough.
- Spread the mixture in the pan and tap to level it off.
- Chill the pan in the freezer for one hour or refrigerate for 3 hours.
- Lift the fudge out of the pan and cut.
- Store in a sealed container in the freezer, eating as you want.
Recipe Tips
This recipe is fairly straightforward, however one area that can cause issues is the melted chocolate can seize or appear chunky after you add the milk. If this happens, heat the mixture in the microwave for 10 seconds and stir vigorously.
To make this recipe nut free, use a sunflower seed butter.
FAQS
What is Rocky Road Fudge made of?
Rocky Road Fudge is melted chocolate chips, mixed with marshmallows, puff cereal, and coconut milk for a creamy texture. Nuts and seeds are optional.
How Long does Rocky Road Last Not in the Fridge?
Rocky road fudge stays 2 days at room temperature since it contains no dairy. Refrigerate after that in a sealed container for 2 weeks, and in the freezer for three months.
More Fudge Recipes
Chocolate Peanut Butter Fudge
Chocolate Fudge
Pumpkin Fudge
Cookie Dough Fudge
Butternut Squash Fudge
Easy Fudge Recipe
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Rocky Road Fudge
Equipment
- measuring cups
- Mixing bowl
- loaf pan, parchment paper
- knife
Ingredients
- ¾ cup nut butter
- ½ cup full fat coconut milk Do not chill the can, allow the solids and liquids to combine, and shake the can before measuring out.
- 2 cups chocolate chips
- ¾ cup puff cereal (Use Kashi cereal, or to keep it gluten-free, use Rice Krispies or Quinoa puffs
- 3 cups mini marshmallows
- 2 tablespoon seeds or crushed nuts or walnuts or almonds
Instructions
Prep
- Line an 8-inch by 8-inch pan with 2 pieces of parchment paper so the sides are covered.
Make Rocky Road Fudge
- Put the chocolate chips into a pyrex measuring cup and microwave for 1 minute, stir until smooth and microwave again for 15 seconds, stir again until smooth.2 cups chocolate chips
- Add the seed butter and coconut milk to the mixture and stir until smooth. If need be, microwave in 15 second intervals, stirring in between to achieve a creamy texture.¾ cup nut butter, ½ cup full fat coconut milk
- Allow the mixture to cool to room temperature or near it. I let mine sit in the bowl on the counter for 1 hour, stirring once or twice within that hour. Cooling the chocolate mixture before adding marshmallows is necessary or else the marshmallows will melt.
- Fold in the cereal and marshmallows when you feel it is cool enough. And anything else.¾ cup puff cereal, 3 cups mini marshmallows, 2 tablespoon seeds or crushed nuts
- Spread the mixture in the pan and tap to level it off.
- Chill the pan in the freezer for one hour or the refrigerator for 3 hours or until it hardens.
- Lift the fudge out of the pan and cut.
Storing Rocky Road Fudge
- Store in a sealed container in the refrigerator for a week or longer in the freezer, eating as you want.
Casey
Hi! I really like the idea of this recipe and could see it being a staple in my house! I do have a question though.. I followed the recipe exactly, but my chocolate seized up when I added my 1/2 cup of can of coconut milk. It was room temp and shaken. I don’t have experience with coconut milk and wanted to ask if maybe the brand (water content?) could make a difference? I used simple truth organic. I do plan to try again in the future with the brand of coconut milk you linked via Amazon. Thanks for providing such awesome recipes!
Dee Dine
Sure Casey, I use Whole Food's brand 365 coconut milk, full fat and organic. But I have also used Thai Kitchen and Native Forest. I have heard that the water content does vary even between some brand's cans although I haven't had that issue with 365 brand.
Melted chocolate can seize up though even if you do everything right, so my trick if that happens is to warm it either by putting it back in the microwave for 10-15 seconds and then stir again. Or to add a teaspoon more of hot coconut milk and stir again. You can even warm in a water bath although that's more work. Hope that helps!