A creamy white chocolate rocky road fudge studded with marshmallows, nuts and dried fruits. A truly delicious Christmas treat perfect even for gifting.
Holiday season with all its baking, sweet treats and fun times, also brings a lot of anxiety about gifting. I have in the past spent days pondering over what to give to friends and family – a lot of stuff just feels so wasteful or irrelevant. One such year, when I hit a creative spot, I stumbled upon the idea of making and gifting fudge – doesn’t everybody love hand-made goodies?
I made a sea-salt dark chocolate fudge and it turned out to be such a hit that ever since I’ve had friends and family asking me to make it for them again year-round!
This year I’m sending them this amazing white chocolate fudge. And not just any fudge. This one is a rocky road white chocolate fudge filled with the goodness of marshmallows, coconut, almonds, and cranberries – talk about a handful!
why this rocky road fudge is the BEST?
- It’s no-bake – Melting the white chocolate may be the toughest part of this recipe given that everything else is literally just throwing into the bowl.
- It’s so quick and so easy – it literally takes 10 minutes to prep and make and another 30 minutes to set.
- It’s great for gifting – it’s so easy to pack and is a crowd pleaser across all age groups!
- It’s a fun activity for kids – given that there’s no fire involved, no baking, no heavy mixing, and lots of fun mix-ins, it’s one of the best holiday season activities to indulge in with the young ones.
What is Rocky Road?
Rocky road was originally discovered as an ice-cream flavour and over the years has gone on to become a ruling flavour across everything from chocolates to brownies to cakes, etc. While different versions exist for nearly every recipe, the common denominator is the addition of marshmallows as a key ingredient.
In this fudge too, we add a generous quantity of marshmallows to bring out a great flavour and make it pretty!
What kind of Marshmallows to use?
Use any brand of marshmallows you prefer – Haribo and Captain Fruit brands are easily available in India. If you’re looking for vegan marshmallows, then look for a brand called Marshmelts or Campfire. If you’re lucky, you could even ask a home-baker around you to make some for you! I like to use the small sized ones – because no cutting! But if you do get the bigger ones, use a scissor to cut the marshmallows to be able to distribute them well in the fudge. Coloured marshmallows make the fudge prettier but if you don’t find any, and have only white ones, you could even use a few drops of food colouring to tint your white chocolate a teeny bit.
What kind of white chocolate to use?
Any that melts easily. You don’t want to use chocolate chips here because they are usually difficult to melt as smoothly as a baking bar would. There are several options for white chocolate available nearly everywhere now and you could choose to work with compound or couverture as per your own requirements.
What else do you need?
Condensed milk – this is what gives the recipe it’s fudginess. If you skip the condensed milk, you’ll basically just have rocky road chocolate bark. I’ve used Nestle but others are fine too.
Coconut – I personally think this is the best ingredient in this fudge – not only does it cut across the sweetness of the chocolate and condensed milk – it also adds a little bit of texture to the bite. I recommend using finely powdered or shredded dried coconut. Fresh coconut will not work in this recipe.
Almonds – unroasted, unsalted almonds work great in the fudge. You could also substitute for pistachios or use a mix of the two.
Cranberries – best when you use the unsweetened dried variety. Feel free to switch to apricots, or candied fruits like papaya, pineapple etc.
Other mix-ins: versatility is highlight of this recipe – you could very easily change or skip ingredients based on your preference. Don’t like coconut? skip it. Want to add jelly or tutti-frutti? Go ahead! Some other ideas you could try
- peanuts, walnuts, macadamia nuts, hazelnuts
- dried fruits like – apricots, cherries, pineapple, papaya, strawberries
- turkish delight or gummy bears
- chocolate chips
- popcorn or puffed rice or cornflakes
- biscoff, oreo or other digestive biscuits
- m&m’s, chocolate or vanilla wafers, chocolate pieces
- Mini hard pretzels
you get the drift? So, go on and make this rocky road fudge for your friends and family today. Do share your feedback in the comments and follow me on Instagram to be a part of the festive cheer! More Christmas Recipes you may like
- rum and raisin muffins
- carrot cake muffins
- linzer cookies
- no bake oreo fudge
- Fudgy chocolate hazelnut cake
White Chocolate Rocky Road Fudge
- 225 gm White chocolate
- 175 gm Condensed Milk
- 30 gm Almonds
- 30 gm Cranberries
- 20 gm Shredded or grated dried Coconut
- 50 gm Marshmallows
- A pinch of Salt
- ½ tsp Vanilla Extract
- Line a 6 or 7 inch square pan with parchment or with foil paper with an overhang.
- Roughly chop almonds, cranberries, and marshmallows.
- In a microwave-safe bowl or over a double boiler, place the white chocolate and condensed milk together and melt till you have a smooth lump-free mixture.
- If using the microwave, heat it in intervals stirring in between to ensure it doesn't burn.
- Immediately add all the mix-ins – coconut, marshmallows, almonds, cranberries, salt, and vanilla (or any other mix-ins you are using) and mix well to ensure everything distributes well and is covered in the chocolate.
- Spread the mixture in the prepared pan. Cover loosely and refrigerate the fudge for 1 hour for it to set well.
- Remove and cut into slices.
- Store in an airtight container for upto a week.