How to make quick and easy Rocky Road Fudge in 15 minutes or less with the microwave – no stove required!
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National Rocky Road Day, which is observed on June 2nd, brought back memories of my childhood. Rocky Road ice cream has been a favorite of mine since I was a little girl as that’s what my grandparents always had… well, that and Cherry Garcia.
Between nostalgia and my love of the crunch from the almonds, I just had to celebrate the day with some Rocky Road Fudge!
This recipe also comes at a great time as National Fudge Day is June 16th – that’s right around the corner! I have a great collection of 10 fudge recipes that are perfect for celebrating with!
Can I Use a Microwave to Make Fudge?
To me, the stove is a little bit more advanced, and I am not as confident making fudge over it – that’s why I love this quick and easy way of making fudge with the microwave.
Do I Need to Refridgerate Fudge?
A lot of fudge recipes call for sweetened condensed milk. I chose not to use it in this recipe, and instead replaced it with frosting. With this switch, refrigeration is not needed for storing the finished fudge, which makes it great for gift giving since you don’t need to worry about it melting (a previous worry of mine). I do still keep mine in the fridge as I like it cold.
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Recipe Lion, Cheap Thrifty Living, DIYideaCenter, TheBestDessertRecipes
1 Hour, 15 Minutes
- [No] Bake Time: 15 Minutes
- Set Time: 1 Hour
What is Homemade Rocky Road Fudge Made Of?
- 2 Tbsp of Butter – I use Country Crock dairy free plant butter
- 1 12 oz Bag (or 1 1/2 Cups) of White Chocolate Chips
- 1 16 oz Can of Creamy Milk Chocolate Frosting – I used Duncan Hines
- 3/4 Cup of Almond Slices
- 1 Cup of Mini Marshmallows + Some to Garnish – I did 2 per slice so 48 in total
You Will Also Need:
- A Medium Sized Microwave Safe Bowl
- A Spatula
- An 8″ x 8″ Pan or a Brownie Pan with Dividers
- Aluminum Foil to Cover Pan
WHITE CHOCOLATE CHIPS: Seems a bit funny that I would use white chocolate chips to make milk chocolate fudge, huh? I have used milk chocolate chips in the past, and it was a little bit overwhelming for me so I combined it with the white chocolate chips, and it was perfect! Feel free to mix it up.
ALMOND SLICES: I love almonds! But you can switch it out for other nuts, like Chopped Walnuts, or remove the nuts all together.
MARSHMALLOWS: Only have large marshmallows on hand? Cut them in half, and each in half again, and you’ll have great mini marshmallows.
WANT CHOCOLATE CHUNKS? If you would like to add chocolate chunks to your fudge, gently stir in 1/2 cup of regular sized Milk Chocolate Chips or Mini Chocolate Chips prior to pouring into the pan. Don’t over stir or the regular chocolate chips will begin to melt.
PAN: I often will use an 8″ x 8″ pan covered in foil, and then cut into 25 squares after the fudge is set. I tried it in my 12 hole brownie pan with dividers, and cut each in half after it was set giving me 24 rectangles. It was really easy to use.
FOIL: Why cover the pan? It makes it sooooo easy afterwards to just lift and pull the fudge out of the pan. You can cut over the foil, and even wrap it up to temporarily store in the fridge. Plus, minimal clean up.
Rocky Road Fudge Recipe | How to Make Homemade No Bake Rocky Road Fudge:
Step 1: Line the 8″ pan with aluminum foil (I didn’t line with foil for the pan with divider), spray with Pam and set aside.
Step 2: In a microwave safe mixing bowl, add in the butter, and white chocolate chips. Microwave for 45 seconds. Stir until creamy.
Step 3: Remove the foil top to the frosting container, and microwave for 45 seconds to soften it up. Remove from microwave.
Step 4: Return white chocolate chips to microwave for 30 seconds. While they are in there, stir the frosting in it’s container.
Step 5: Pour the frosting into the white chocolate chip bowl, and stir.
Step 6: Add in mini marshmallows and almond slices, and stir until evenly combined.
Step 7: Pour the mixture into the pan, and garnish with mini marshmallows – I did 2 per slice so 48 in total. Set aside to set – you can leave it out on the counter to completely cool and set, but I pop mine into the fridge for about an hour.
Step 8: Cut, and enjoy! From an 8″ x 8″ pan, I cut mine 5 squares by 5 squares for 25 squares total, but from my pan with the dividers, I cut each in half so 24 rectangles total. I actually cut several in half so I could have smaller pieces for myself.
Please DO NOT claim this recipe as your own nor should you sell my recipe. DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.
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