Rocky Road Fudge!

Easy & delicious Rocky Road Fudge – No sugar thermometers, no boiling, just quick and easy and full of your favourite Rocky Road treats!

British fudge

So, I went to Cornwall last week and nearly ate my weight in fudge. So. Much. Fudge. Don’t get me wrong, I ate a lot of other deliciously tasty and amazing food such as burgers, milkshakes and pasties (you can tell it was a fun week) but one of my main obsessions when it comes to going to Cornwall is fudge.

As I have been there for three years in a row now I have tried all the fudge shops and found my favourite shops and flavours, all the usual suspects… chocolate, peppermint, butterscotch, but this year I found some rocky road fudge and simply HAD to make my own recipe for it.

No boil fudge

Obviously, the rocky road fudge that I bought in Cornwall was properly made and different to this – but this is my almost ‘cheat fudge’ you could say as it is so much easier to make and is accessible to anyone as you don’t need a sugar thermometer to make it, and there’s no intense boiling or anything scary with this.

After posting my recipes for my Honeycomb Crunchie Fudge, Biscoff Fudge, Malteser Fudge and Terry’s Chocolate Orange Fudge, they are aaaall such a massive success! I’m not surprised really if I am honest as I utterly adore the recipes and have made them many times myself.

Rocky road recipe favourites

My Rocky Road recipe features all things delicious such as marshmallows, biscuits and chocolate and my No-Bake Rocky Road Cheesecake even has glacé cherries so I thought I would mash up all my favourite rocky road bits and add them to my fudge recipe!

The recipe itself is the same as my Honeycomb Crunchie Fudge. This type of fudge is so successful as a ‘cheat’ easy fudge recipe because all it requires is…

• Chocolate – I use milk chocolate but you can use dark chocolate to reduce the sweetness
• Condensed milk – a whole tin of normal condensed milk – most of these come in 395g tins
• Butter – 25g of unsalted butter, do not use baking spread 
• Vanilla – this is an optional extra although for me, it’s so much better with it.
• Icing sugar – this strengthens and stabilises the recipe once everything else is combined giving the perfect texture.

A sweet treat

This sort of recipe wouldn’t work without the icing sugar, even though it does make it sweeter. In this case, the icing sugar isn’t just about flavour, it’s there to give the fudge structure and stability once everything has melted together. Without it, the fudge would be far too soft and would struggle to set properly, even after chilling.

I have has people ask of ways to reduce the sweetness, in this case I would usually swap to dark chocolate instead of milk chocolate. Dark chocolate balances the sweetness beautifully and gives a slightly richer, more grown-up flavour that works so well with the marshmallows and biscuits. You still get that classic rocky road vibe, just with a little less sugar hit.

You can also be mindful of what you mix through the fudge. Milk chocolate chunks, white chocolate, and sugary biscuits will all add extra sweetness, so mixing in darker chocolate chunks or plainer biscuits can help balance things out. That said… this is rocky road fudge, so a little indulgence is absolutely part of the charm.

Seriously though, what could be better than a chocolatey, easy-to-make fudge that’s full of rocky road goodness? It’s quick, simple, and unapologetically delicious… exactly what fudge should be.

Tips & tricks

• This recipe will last better in the fridge for up to 2-3 weeks and can be frozen for up to 3 months, if they manage to last that long, mine wouldn’t!
• You can also easily half or double the recipe, the setting times will just change slightly
• All of the bits I put inside my fudge are entirely optional – but these are the perfect amounts of everything for me
• I only put the glacé cherries on top of my fudge as I don’t like using too many personally and I think they look nice on top – but you can just whack in all the ingredients and not bother with topping (which is what I do when I am not taking photos)

Rocky Road Fudge!

Easy & Delicious Rocky Road Fudge – No Sugar Thermometers, No Boiling, just quick and easy and full of your favourite Rocky Road treats!

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Category: Sweets

Type: Fudge

Keyword: Rocky Road

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Setting Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Servings: 36 pieces

Author: Jane's Patisserie

Ingredients

• 395 g condensed milk
• 400 g milk chocolate chopped
• 25 g unsalted butter
• 1 tsp vanilla bean extract
• 125 g icing sugar sifted
• 125 g mini marshmallows
• 125 g biscuits chopped
• 100 g glacé cherries chopped
• 100 g Crunchie bars chopped

Grams - Ounces

Instructions

• Line a tin with parchment paper – I use a 9×9″ square tin as it makes a nice depth of fudge!
• Put the chopped milk chocolate into a heavy based pan, along with all of the condensed milk, vanilla extract, and unsalted butter.
• Melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn, and so that all the ingredients mix together well - this should only take a couple of minutes.
• Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it! (It needs to be sifted otherwise you'll get little lumps of sugar!)
• Once cooled pour in the crunchies, most of the marshmallows and biscuits, (reserving some for the top) and stir through thoroughly.
• Pour this mixture into the tin and smooth over.
• Sprinkle on the rest of the chopped bits of biscuit, the other marshmallows and the glacé cherries and press into the top of the fudge.
• Store in the fridge for at least 3-4 hours to set.
• Once set, remove from the tin and cut into the squares (I cut my 9×9″ square tray into 6×6 cuts so get 36 bits of fudge!). Return to the fridge for another couple of hours to finish setting! Enjoy!

Notes

• This recipe will last better in the fridge for up to 2-3 weeks
• It can be frozen for up to 3 months, if it manages to last that long
• You can also easily half or double the recipe, the setting times will just change slightly
• All of the bits I put inside my fudge are entirely optional - but these are the perfect amounts of everything for me
• I only put the glacé cherries on top of my fudge as I don't like using too many personally and I think they look nice on top - but you can just whack in all the ingredients and not bother with topping (which is what I do when I am not taking photos)