My rocky road fudge is an easy, no-bake dessert that combines silky milk chocolate, sweetened condensed milk, crunchy digestive biscuits and chewy marshmallows. With just a handful of simple ingredients and next to no effort, you can prep this tasty treat in less than 10 minutes!
If you like quick and easy desserts then you're going to absolutely LOVE this rocky road fudge. It's a delicious blend of sweet, salty, crunchy and chewy, with all the flavours of chocolate rocky road AND a decadent fudgy texture.
You can throw this no-bake fudge together in less than 10 minutes, then just sit back and let the fridge do the rest of the work! It's perfect for a last-minute party dessert, edible gift, or after-dinner sweet snack, and it's great for kids to help make.
If you're ready to get started, keep on reading for my top tips, ingredient notes, step-by-step images and lots more. If you'd prefer a quick, bulleted version or want to watch my video tutorial, you can jump straight to the recipe card at the end of the post. Enjoy!
Everything you'll need to make this recipe
- Milk chocolate: Chocolate makes up the base of this recipe, giving it a rich, sweet flavour and a perfectly fudgy texture. Any type of chocolate will work here, even the super cheap supermarket own-brand stuff (this is what I usually use). If you prefer a more intense flavour, you can use an equal amount of dark chocolate instead.
- Condensed milk: This is what gives this fudge its smooth, silky texture and prevents it from setting completely solid. Sadly, there's not really a good substitute for this. Don't try to swap it for evaporated milk or you'll end up with a bit of a disaster! Many people think they're the same thing but they're totally not! Learn more about the difference between evaporated milk and condensed milk.
- Digestive biscuits: Keep the pieces quite chunky so you can get a nice crunch in each bite. You can also swap them out for shortbread biscuits or gingernuts if you're feeling fancy. For my USA readers, Graham crackers will work well as a substitute.
- Mini marshmallows: For extra chew and a pop of colour. I used plain white ones but you can use any colour that you like.
Equipment
- 8x8-inch tin: I prefer this size as it gives the perfect thickness but you can use a loaf tin or 9x9-inch tin instead. To adjust the recipe for tins that are much bigger/smaller, you can use my cake pan converter.
- Baking paper: For easy removal. If you leave a bit hanging over the edges of the tin then it'll be super easy to lift the whole slab of fudge out later on.
- Saucepan: For melting the chocolate and condensed milk together. You can also melt them in the microwave if you prefer. Just make sure to use a heatproof bowl and stir the mixture every 20-30 seconds to prevent burning.
- Wooden spoon: For mixing the ingredients together.
How to make rocky road fudge step by step
Step 1: Start by lining an 8x8-inch tin with baking paper. Set it aside for later, ready for your fudge mixture to go into.
Step 2: Next, break 450g of milk chocolate into segments and place them into a saucepan with 1 tin (397g) of sweetened condensed milk.
Step 3: Place the saucepan over low heat on the stove and stir occasionally until the chocolate has fully melted. The mixture should look thick and glossy.
Step 4: Remove the pan from the heat and stir in 80g of roughly crushed digestive biscuits and 80g of mini marshmallows.
Step 5: Transfer the mixture to your lined tin and press it evenly into place. You can add some more mini marshmallows on top for decoration if you like.
Step 6: Place the fudge into the fridge for 3-4 hours, until it's firm to the touch. Then just remove it from the tin, cut into slices and enjoy!
Chocolate fudge tips
- Keep the heat low when melting the chocolate and condensed milk together. If you melt it too quickly, it can split or burn.
- Don't add biscuits on top of the mixture as they'll go soggy quite quickly and reduce the shelf life of your fudge. Marshmallows are fine to go on top.
- Add dried fruit or nuts for more texture variation. Things like glacé cherries, raisins and chopped peanuts work well.
- For cleaner cuts, dip your knife in hot water and wipe it dry between slices. This will prevent the knife from dragging and causing uneven edges.
- Try using dark chocolate instead of milk chocolate for a richer flavour.
FAQs
If you store it properly in an airtight container in the fridge, it will keep well for up to 2 weeks (but in my experience, it rarely lasts that long before it's all eaten). As I mentioned above, the biscuits are best kept inside the fudge- if you put them on top, they will go soggy pretty quickly and ruin the fudge texture.
Yes, this fudge can be frozen for up to 2 months. You can either wrap the whole slab tightly in clingfilm or you can freeze individual slices in airtight containers. To defrost, just transfer the fudge to the fridge and leave it there overnight. Do not refreeze.
You sure can! I used digestives for a classic rocky road flavour but rich tea biscuits and shortbread work well too.
This is usually down to either using the wrong ingredients or not letting the fudge chill for long enough. Make sure to use condensed milk (not evaporated) and allow the fudge to chill for up to 4 hours to set. Check out my post on why condensed milk fudge won't set for more info.
More rocky road treats
- Rocky road bark
- Kinder Bueno rocky road
- Cornflake rocky road
- White chocolate rocky road
- Milk chocolate rocky road
I hope you like my rocky road fudge recipe! If you make it at home, please leave a comment or rating below to let me know what you think. Enjoy!
Rocky Road Fudge
Ingredients
- 450 g Milk chocolate (16 oz)
- 397 g Condensed milk (14 oz)
- 80 g Digestive biscuits, roughly crushed (approx 6 biscuits)
- 80 g Mini marshmallows (1+⅓ cup) plus a few more for topping
Instructions
- Line an 8x8-inch tin with baking paper.
- Over very low heat on the stove, melt the chocolate and the condensed milk together until thick and glossy.
- Remove it from the heat then stir in the digestive biscuit pieces and the marshmallows.
- Transfer the mixture to your lined tin and press it evenly into place. Top with more marshmallows.
- Pop the fudge into the fridge for 3-4 hours until firm then cut it into slices and enjoy.
Video
Notes
- Store in an airtight container for up to 2 weeks.
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