This quick and easy 5-ingredient rocky road fudge recipe is your new go-to for making decadent chocolate candy at home in just 20 minutes flat. Ultra thick, chocolatey fudge brimming with marshmallows and nuts in every bite makes for the perfect edible gift or slice up last minute to impress party guests.
I’ve been dying to try a recipe with this secret ingredient since I tasted 2 Ingredient Peanut Butter Fudge one day at a family picnic. It tasted great and had the perfect texture, convincing me that fudge could indeed be easy to make. That was like three years ago; I’m finally getting to it. Scratch that off the bucket list.
What you need to make easy rocky road fudge
- Velveeta
- Unsalted butter
- Unsweetened chocolate, chopped
- 2 tbs light corn syrup
- Vanilla extract
- Confectioners’ sugar (powdered sugar)
- Chopped peanuts, toasted
- Mini marshmallows
Quick and Easy Rocky Road Fudge
Ingredients
- 12 oz Velveeta - cut into ½-inch cubes
- 1 cup butter - diced
- 6 oz unsweetened chocolate - chopped
- 2 tbs light corn syrup
- 1 teas vanilla
- 8 cups confectioners’ sugar
- 1 cup chopped peanuts - toasted
- 1 cup mini marshmallows
Instructions
- Line a 9×13″ baking pan with parchment paper or aluminium foil and grease well. Set aside.
- Preheat your broiler. Line a baking sheet with parchment paper or a silpat.
- Arrange marshmallows in a single layer on baking sheet.
- Toast until just lightly brown. No seriously, watch this like a hawk. A hundred mini marshmallows on fire is suddenly kind of a big deal if you have a tiny kitchen. Set aside to cool.
- Meanwhile, in a medium heatproof bowl melt the Velveeta, butter, chocolate and corn syrup in the microwave.
- Start with 40 seconds, then bump down the time to 30 second increments stirring as needed, until the mixture is smooth and completely melted.
- In a large bowl beat in the vanilla and (with a hand mixer or some old fashioned muscle) the confectioners’ sugar into the chocolate mixture as quickly as possible one cup at a time. It will become difficult at the end but work through it for a smooth fudge.
- Fold in the peanuts.
- Spoon mixture into the prepared baking dish and smooth the surface with the back of a spoon.
- Carefully peel your toasted marshmallows off of the silpat. The bottoms will be sticky.
- Arrange them in a single layer of the fudge, pressing gently.
- Place in fridge to cool completely for at least 4 hours before serving.
- Slice and serve.
Notes
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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I’ve heard of fudge with Velveeta and it made me scratch my head. I actually don’t have a problem with the cheese as much as I do the chocolate. Dudette, however, she’s be snarfing this stuff down for breakfast, lunch and dinner. Especially with mini marshmallows toasted on top.
Velveeta scares me. But I’ll trust you, because these look delicious.
This is the sort of thing the dude who pieced together Frankenstein would come up with. GENIUS.
This is definitely something I cannot have on my table or I would eat it up!!
Ummmm, yes. Sign me up. Cheese and all!
Wow, I had to blink twice when I saw the recipe ingredients…this looks amazing actually!