If you love a sweet treat that’s creamy, crunchy, chewy, and absolutely addictive, this White Chocolate Rocky Road Fudge will be your new favorite dessert! Packed with smooth white chocolate, marshmallows, and your choice of nuts or biscuits, it’s the perfect no-bake recipe. Warning: you may need to freeze it so you don’t eat it all at once—trust us, it’s that good!
Ingredients
700 g white chocolate melts (or 3 blocks of white chocolate)
1 can (395 g) sweetened condensed milk
2 tablespoons butter
1 tablespoon vanilla extract (or any flavoring you like)
2 cups mini marshmallows
1 cup chopped nuts (almonds, pistachios, or peanuts — optional)
1 cup crushed biscuits (like graham crackers, digestive biscuits, or shortbread — optional)
½ cup dried fruit (cranberries, cherries, or raisins — optional)
Instructions
- Prepare the pan
Line a square or rectangular baking pan (20×20 cm or similar) with baking paper.
Leave extra paper hanging over the sides to make lifting the fudge easy.
- Melt the base
Add the white chocolate, condensed milk, and butter to a saucepan.
Heat on low, stirring constantly until smooth and fully melted.
Remove from heat and mix in the vanilla.
- Add the rocky road mix-ins
Let the mixture cool for 2–3 minutes so the marshmallows don’t melt completely.
Fold in:
Marshmallows
Nuts (optional)
Crushed biscuits (optional)
Dried fruit (optional)
- Pour and set
Spread the mixture evenly into your prepared pan.
Smooth the top using a spatula.
- Chill
Refrigerate for at least 2–3 hours, or until firm.
For faster hardening, place it in the freezer.
- Cut & enjoy
Lift the fudge out using the baking paper.
Cut into squares and serve!
Tips
Store in the fridge for up to 1 week.
Store in the freezer for up to 3 months.
Add any mix-ins you like—salted pretzels, cookies, or toasted coconut work beautifully.