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Rocky Road 5- Minute Fudge CARLA HALL

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Five minutes will have never tasted so good with Carla’s 5 minute fudge!

1 tablespoon butter (to grease the baking dish)
1 10- ounce bag bittersweet chocolate chips
1 14- ounce can sweetened condensed milk
2 1/2 cups salted peanuts
2 cups mini marshmallows

Line a 9×9-inch baking dish with parchment, leaving a 2-inch overhang on each side of the pan. Grease with 1 tablespoon of butter.
In a medium saucepan over medium-high heat, add the chocolate chips and sweetened condensed milk. Cook, continually stirring until the chocolate is melted and combined. Remove from heat. Gently stir in the peanuts and marshmallows. Spread into the prepared baking dish. Allow to set at room temperature or in the refrigerator until firm, about 1 hour.
To Serve: Using the parchment overhang, lift the fudge out of the baking pan. Cut into 1-inch squares.
Tip: Stir in your favorite candies and nuts into this fudge–it’s the perfect gift for guests at a holiday party.

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One Comment

  • Sandra Wasserman says:

    Dear Carla,
    I made your Rocky Road 5- Minute Fudge, substituting whole roasted salted almonds for the peanuts. (I just like almonds a lot more than peanuts).
    First of all….it was the easiest thing I have ever made in my life.
    It takes less time and effort than making a scrambled egg…..and OMG, IT WAS AWESOME.
    It is like a Hershey bar on Steriods.
    The first time I tasted it was of course right out of the pot before it set. It was delicious.
    Then I tasted it after sticking in the fridge…and I swear my eyes rolled back in my head.
    Everyone else who has tasted it is equally blown away.
    This is my edible holiday gift for everyone this year.
    I’m a pretty good cook…..but now you have made me a star.
    Thank you so very much.
    Happiest of Holidays and thank you again.
    Sandra Wasserman
    After chilling, when you slice it, the pattern of the dark chocolate, marshmallows and almonds is GORGEOUS!!!

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