Gluten-Free Rocky Road Fudge

Ingredients

Shop links on this page are for semisweet chocolate chips, sweetened condensed milk, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups (12 oz) semisweet chocolate chips Shop
• 1 can (14 oz) sweetened condensed milk Shop
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract Shop
• 1/8 tsp salt
• 2 cups mini marshmallows
• 1 cup toasted almonds or walnuts, roughly chopped Shop

Instructions

1. 1 Line an 8x8-inch pan with a parchment sling.
2. 2 Put the chocolate chips, condensed milk and butter in a heavy saucepan over low heat. Stir constantly until melted and smooth, about 5 minutes. Do not let it bubble.
3. 3 Remove from the heat and stir in the vanilla and salt. Let the fudge cool for 5 minutes, stirring once or twice, so the marshmallows will not melt when you add them.
4. 4 Fold in the mini marshmallows and nuts until evenly coated with chocolate.
5. 5 Press the mixture into the pan with a spatula and smooth the top, letting a few marshmallows and nuts show.
6. 6 Refrigerate for at least 2 hours, until firm. Lift out and cut into 36 squares with a large knife, wiping it clean between cuts. Store airtight in the refrigerator for up to 2 weeks.

Tips & Notes

• Let the chocolate cool for the full 5 minutes before adding the marshmallows. Added to piping hot fudge, they melt into streaks instead of staying as soft pillows.
• Use mini marshmallows labeled gluten-free and check the bag each time you buy, since some brands and flavored marshmallows add other ingredients.
• For neat squares, chill the rocky road fudge until very firm and cut it with a long knife run under hot water and dried between cuts.

Common questions