White Chocolate Rocky Road Fudge You’ll Regret Not Freezing
White Chocolate Rocky Road Fudge You’ll Regret Not Freezing
Introduction
Some desserts are dangerous. This white chocolate rocky road fudge is one of them. It’s sweet, indulgent, and full of textures that make you question your willpower. Soft marshmallows, crunchy peanuts, chewy candy pieces, and rich white chocolate all combine in a way that makes every bite a guilty pleasure. Honestly, the first time I made this, I knew freezing was mandatory just to prevent me from eating the whole tray in one sitting.
Rocky road fudge has always had that magical appeal—chaotic, colorful, and utterly irresistible. The contrast between creamy fudge and the mix-ins is what keeps you coming back for “just one more piece,” even though you know you’ll regret it in the best way. This version uses white chocolate, which makes it sweet, buttery, and melt-in-your-mouth dreamy. Condensed milk ensures a smooth, creamy base, while butter and vanilla essence round out the flavor.
What makes this recipe fun is its flexibility. You can use your favorite candies: marshmallows, peanuts, jelly sweets, Turkish delight, or even nostalgic childhood treats you love. Every batch can feel a little different depending on the mix-ins, making it perfect for holidays, birthdays, or just a moment when you need chocolate therapy.
It’s a dessert that feels celebratory, comforting, and dangerously easy to overindulge in. And honestly, it’s the kind of treat that deserves to be frozen—because if you don’t, you’ll find yourself eating far more than intended.
White Chocolate Rocky Road Fudge
Ingredients
3 packets/700g of white choc melts or block white choc
1 tin condensed milk
2 tbs butter
1 tbs vanilla essence
Mix-ins:
2 handfuls marshmallows
Handful of unsalted peanuts
Handful of chopped candy (red/orange snakes, red frogs, Turkish delight, etc.)
Directions
Melt on low
No lid
Stir with metal spoon only
Mine takes 30-40 minutes in my 5.5L SC
In a baking paper lined square tray spray with cooking oil cover bottom with 2 handfuls of marshmallows handful of unsalted peanuts and handful of chopped up red/orange snakes or red frogs, Turkish delight etc.
Pour all fudge over the top then a handful more marshmallows, peanuts n snakes on top
Place a piece of baking paper over the top and press all ingredients in
And chill n chop when set
Tips for Perfect Rocky Road Fudge
Melting on low is key. White chocolate is sensitive and can seize if the heat is too high or if it comes into contact with water. Stirring constantly with a metal spoon ensures smooth, glossy fudge. Avoid plastic spoons—they can’t handle the heat and may warp.
Using a baking paper-lined tray sprayed lightly with oil ensures the fudge comes out cleanly. Pressing the top with another piece of paper helps everything stay together while maintaining a nice, even surface.
Mix-ins are flexible, but avoid overly wet or sticky candies, as they can affect the fudge setting. Nuts and marshmallows add texture and structure, while chewy candy provides bursts of flavor and color.
Variations and Customizations
This fudge is incredibly forgiving. You can swap peanuts for your favorite nuts: almonds, cashews, or hazelnuts work beautifully. Marshmallows can be mini or regular-sized, depending on preference. For extra texture, try adding a handful of biscuit chunks or even crushed caramel pieces.
For a festive twist, use colored marshmallows or candies to match the holiday theme. You can even drizzle melted milk or dark chocolate over the top before chilling for a more decorative look.
Serving and Occasions
White chocolate rocky road fudge is ideal for parties, holiday gatherings, or as a colorful dessert platter addition. Cut into small squares or bars for easy serving. Its chewy, crunchy, and sweet texture makes it perfect for sharing…or hoarding in secret.
Pair with coffee, tea, or even milk for a truly indulgent treat. It’s also a great make-ahead dessert; chill or freeze to enjoy later without losing its delicious texture.
Storage and Freezing
Store in an airtight container in the fridge. For longer preservation and to prevent overindulgence, freeze the fudge. It freezes well and can be thawed for several minutes at room temperature before slicing and serving.
Layer with baking paper if stacking in the freezer to prevent sticking. Proper storage ensures the fudge maintains its creamy consistency and mix-in texture.
Frequently Asked Questions
Can I use milk chocolate instead of white chocolate?
Yes, but it will change the flavor and sweetness level. White chocolate gives the creamy, buttery taste classic to this recipe.
Do I have to use a metal spoon?
Yes, metal spoons conduct heat better and won’t warp, ensuring smooth stirring during the melting process.
What candies work best for rocky road?
Marshmallows, chewy jelly candies, Turkish delight, or nostalgic childhood sweets. Avoid very sticky or wet candies.
Can I make this in smaller batches?
Absolutely. Reduce ingredients proportionally, and use a smaller tray to maintain thickness.
