Rocky road fudge

Loaded with chocolate, fluffy marshmallows and crispy nuts – the perfect combination of sweet and salty!

 More than 1 hour

Makes 16 squares

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 3 cups (500g) milk chocolate chips
  • 1 can (385g) condensed milk 
  • ¼ cup (60g) butter 
  • 1 tsp (5ml) vanilla essence
  • ½ cup (70g) salted peanuts + extra for sprinkling
  • ½ cup (60g) pecan nuts, lightly crushed
  • 1 cup (60g) pretzels
  • 1 cup (50g) mini marshmallows + extra for sprinkling

 

Method:

  1. Grease and line a 18cm square baking tray.
  2. Combine chocolate chips, condensed milk and butter in a saucepan over medium heat. 
  3. Cook for 8-10 minutes, stirring continuously until the mixture pulls away slightly from the sides of the saucepan. 
  4. Remove from heat and fold in vanilla essence, salted peanuts, pecan nuts and pretzels. 
  5. Cool slightly before adding marshmallows. 
  6. Spoon into the prepared tray and smooth out the surface. 
  7. Sprinkle with extra marshmallows and nuts, if you like. 
  8. Set at room temperature until firm, or in the fridge for 1-2 hours, before cutting into squares.
  9. Store in an airtight container for up to a week or in the fridge for 3 weeks.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.