Go Back
–+ servings
Rich rocky road fudge squares infused with nutty brown butter and bold espresso, topped with fluffy marshmallows.

Gourmet Rocky Road Fudge

Rebecca Blumer
Indulge in this creamy, no-bake rocky road fudge featuring a gourmet twist of nutty brown butter and a hint of espresso to elevate the classic chocolate, marshmallow, and peanut combination.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Course Candy, Dessert
Cuisine American
Servings 24 squares
Calories 185 kcal

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Microwave-safe Bowl
  • Small saucepan

Ingredients
 

  • 1 (12 ounce) bag milk chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 3 cups mini marshmallows
  • 1.5 cups finely chopped peanuts

Instructions
 

Prepare the pan

  • Line a 9x13 inch baking pan with parchment paper, letting a little hang over the sides like handles. Give the parchment a light mist of non-stick cooking spray so the slab lifts out cleanly later.
  • Set the pan aside within arm’s reach, because once the chocolate is glossy and ready, you’ll want to move quickly while it’s still spreadable.

Brown butter and espresso boost

  • In a small pan, brown 2 tablespoons of butter until it turns golden and smells nutty, then take it off the heat.
  • Stir 1 teaspoon of instant espresso powder into the sweetened condensed milk until it looks smooth and slightly tan.

Melt the fudge base

  • In a large microwave-safe bowl, combine the milk chocolate chips with the sweetened condensed milk mixture. Microwave for about 60 seconds, then stir slowly, scraping the bottom and sides.
  • Keep microwaving in 15 second intervals, stirring after each one, until the mixture is completely smooth and shiny.
  • Pour in the warm brown butter and stir until fully blended for a richer aroma.

Fold, press, and set

  • Let the chocolate mixture cool for a brief moment so it’s still fluid but not piping hot, then fold in the mini marshmallows and chopped peanuts.
  • Scrape everything into the prepared pan and press it into an even layer. Chill in the fridge for about 60 minutes to set.
  • Once firm, lift the fudge out using the parchment handles and cut into squares using a clean, sharp knife.

Notes

Pro Tip: For clean, bakery-style squares, dip your knife in hot water and wipe it dry between each cut.
Storage Tip: Store in an airtight container at room temperature for up to 2 weeks for the best creamy texture, or freeze for up to 2 months.
Safety Tip: Be careful not to overheat the chocolate, which can cause it to seize. Stick to 15-second intervals and stir frequently.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 4.5gCholesterol: 8mgSodium: 45mgPotassium: 110mgFiber: 1gSugar: 19gVitamin A: 45IUVitamin C: 0.2mgCalcium: 65mgIron: 0.5mg
Keyword brown butter fudge, homemade fudge, no-bake dessert, rocky road fudge
Tried this recipe?Let us know how it was!