White Chocolate Rocky Road Fudge
This rich, creamy white chocolate fudge is packed with classic rocky road mix-ins. It’s incredibly easy to make and perfect for gifting or freezing for later.
Ingredients
Fudge Base
700 g (about 3 packets) white chocolate melts or chopped white chocolate
1 (395 g/14 oz) can sweetened condensed milk
2 tablespoons butter
1 tablespoon vanilla extract
Rocky Road Mix-Ins
2 cups mini marshmallows
1 cup roasted peanuts, almonds, or mixed nuts, roughly chopped
1 cup raspberry or strawberry jelly candies, chopped (or use dried cranberries if preferred)
Optional:
½ cup shredded coconut
Sprinkles for decoration
Instructions
Line a 20 cm (8-inch) square baking pan or loaf tin with parchment paper.
In a microwave-safe bowl (or over a double boiler), combine the white chocolate, condensed milk, and butter.
Heat gently, stirring every 20–30 seconds if using a microwave, until smooth and fully melted.
Stir in the vanilla extract.
Let the mixture cool for 2–3 minutes, then fold in the marshmallows, nuts, and jelly candies.
Pour into the prepared pan and spread evenly with a spatula.
Sprinkle with extra marshmallows, nuts, or sprinkles if desired, gently pressing them into the top.
Refrigerate for at least 4 hours, or until firm.
Lift from the pan, cut into small squares, and serve.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 3 months. Place parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.
