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Rocky Road Fudge – The Sweet Treat That Laughs at Self-Control

Homemade Rocky Road Fudge with milk chocolate, marshmallows, peanuts and raspberry lollies cut into bite-sized squares.

Rocky Road Fudge – The Sweet Treat That Laughs at Self-Control

Prep: 15 minutes
Cook: 10 minutes
Chill: 4 hours (or overnight)
Makes: 24 pieces

Some desserts politely ask if you’d like another piece. Rocky Road Fudge doesn’t ask—it moves into your house, changes the Netflix password and convinces you that chocolate is a perfectly acceptable food group. Before you know it, you’ve “just trimmed the edges” so many times there’s somehow no fudge left. Funny how that happens.

Loaded with creamy chocolate, fluffy marshmallows, crunchy peanuts and colourful lollies, every bite is a glorious sugar-fuelled surprise. It’s rich, ridiculously easy and dangerously addictive. If you’re taking it to a party, make two batches—one for everyone else and one you’ll mysteriously “forget” to bring.

Ingredients

  • 400g milk chocolate, chopped
  • 200g dark chocolate, chopped
  • 395g sweetened condensed milk
  • 60g unsalted butter
  • 1 tsp vanilla extract
  • 150g mini marshmallows
  • 120g roasted peanuts
  • 100g raspberry lollies or jubes, chopped

Method

Line a 20cm square baking tin with baking paper.

Place the milk chocolate, dark chocolate, condensed milk and butter into a saucepan over low heat. Stir continuously until smooth and glossy. Remove from the heat and stir through the vanilla.

Allow the mixture to cool for about 5 minutes, then gently fold through the marshmallows, peanuts and chopped lollies.

Pour into the prepared tin, smooth the surface and refrigerate for at least 4 hours, or overnight, until completely firm.

Slice into bite-sized squares and try very hard to share… or at least look guilty while you don’t.

Tips for Success

  • Let the chocolate cool slightly before adding the marshmallows so they stay fluffy.
  • Use quality chocolate for a richer, smoother fudge.
  • Warm your knife under hot water and wipe dry before slicing for neat, café-style squares.
  • Store in an airtight container in the refrigerator for up to one week.
  • Hide a secret stash behind the frozen peas if you actually want leftovers. It’s the safest place in the freezer… unless your mum is visiting.
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