This Ultimate Rocky Road Fudge truly earns its name! It's brimming with chocolate, marshmallows, and toasted almonds. The toasted almonds infuse the fudge with a deep, nutty richness. It's an impeccable and clever fusion of flavors and textures.
Fudge is my weakness. After countless years of experimenting with various fudge base recipes, I finally developed my go-to, foolproof chocolate fudge foundation. I haven't shared that plain base on the blog yet (coming soon!), but I've posted many variations where I swap chips and ingredients to create entirely different treats. While searching for my base recipe, I realized I'd overlooked posting it—so keep an eye out for it this week. But today, I'm sharing an adaptation that might be my all-time favorite fudge: the Ultimate Rocky Road Fudge.
Many elements make this fudge spectacular, but my favorite part has to be the toasted almonds.
HOW TO TOAST ALMONDS
It's incredibly simple! Just roughly chop whole almonds and spread them on a baking sheet. Bake at 400°F for 8 to 10 minutes until they turn lightly browned.
Beyond the method, let's talk about WHY you should toast your almonds.
WHY YOU SHOULD ALWAYS TOAST NUTS
Toasting nuts boosts their flavor, adding a depth and richness that raw nuts can't match. It also enhances their texture. Overall, toasting nuts elevates any recipe that includes them. Give it a try—you won't be disappointed.
This is especially true for this recipe. The toasted almonds transform it from great to extraordinary.
The fudge base is wonderfully creamy and smooth, perfectly balancing the crunchy nuts. Marshmallows contribute their own unique texture, complementing the other ingredients beautifully.
If you're making one fudge recipe this Valentine's Day—or just craving an easy, delicious treat—make this one. Seriously. Do it. It's become a new household staple, and we can't get enough!
Ultimate Rocky Road Fudge
Author: Nikki
Recipe type: Dessert
Ultimate Rocky Road Fudge
Ingredients
- 1½ cups roughly chopped almonds
- ¾ cup butter
- 2 cups sugar
- 1 cup brown sugar
- ⅔ cup evaporated milk
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup milk chocolate chips
- 7 ounces marshmallow cream
- 1 teaspoon vanilla
- 1½ cups roughly chopped toasted almonds
- 1½ cups mini marshmallows
- Preheat oven to 400 degrees F.
- Line a cookie sheet with foil.
- Roughly chop whole almonds and spread them onto the cookie sheet.
- Bake at 400 degrees F for 8 to 10 minutes until slightly brown.
- Line a 9×13 pan with foil, or an 8x8 for taller fudge. Make sure to leave over-hanging edges with foil. Set aside.
- In a large sauce pan, over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing it to a full rolling boil. Reduce heat to low and continue to boil and stir constantly for 4 minutes.
- Remove sauce pan from heat and stir in all Chocolate Chips until completely melted
- Add marshmallow cream and vanilla until smooth.
- Stir in almonds, and then BARELY stir in marshmallows. (You don’t want to melt them.)
- Immediately pour chocolate fudge into prepared pan.
- Let set before cutting up.
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Enjoy!
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