Dessert: United States – Colorado (Rocky Mountain United States) – Rocky Road Fudge

Serving Size: 16

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 cups (510 g) semisweet chocolate chips
- 1 (14 oz) can sweetened condensed milk, 14 oz (397 g)
- 6 tbsp (85 g) unsalted butter
- 1/3 cup (35 g) unsweetened cocoa powder
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (about 3 g) fine sea salt
- 1 1/2 cups (approx. 75 g) mini marshmallows
- 1 cup (120 g) chopped Colorado walnuts, toasted (or other locally sourced walnuts)
- Flaky sea salt for sprinkling (optional)
- Preparing pan: butter or nonstick spray, and parchment or foil to line an 8 x 8 in (20 x 20 cm) pan

Instructions

Short Description:
A dense, chocolate fudge studded with mini marshmallows and toasted local walnuts, finished with a hint of sea salt. Rich and portable, it echoes Colorado's mining-era sweets with hearty, locally sourced mix-ins.

Regional Notes:
This Colorado Rocky Road variation highlights locally sourced nuts—commonly Colorado walnuts—paired with soft mini marshmallows for a textural contrast favored in the region. The recipe uses a rich chocolate base (a nod to the indulgent treats miners enjoyed) rather than a lighter ice-cream-style Rocky Road, making it a classic Rocky Mountain fudge.

1. Preheat the oven to 350°F (175°C). Spread the chopped walnuts in a single layer on a small baking sheet and toast 6–8 minutes until fragrant and lightly browned; watch closely to avoid burning. Remove and cool.
2. Line an 8 x 8 in (20 x 20 cm) pan with parchment or foil, leaving an overhang for easy removal, and lightly butter or spray the lining.
3. In a heavy saucepan over low heat (or in a heatproof bowl set over a simmering pot for a double boiler), combine the semisweet chocolate chips, sweetened condensed milk, butter, and cocoa powder. Stir constantly until the chocolate and butter are fully melted and the mixture is smooth, about 4–6 minutes. Do not let it boil.
4. Remove the pan from heat and stir in the vanilla extract and fine sea salt. Let the mixture cool for 3–4 minutes so it thickens slightly but remains pourable.
5. Fold in the toasted walnuts and mini marshmallows until evenly distributed. Work quickly so the marshmallows keep their shape and do not fully melt.
6. Pour the fudge into the prepared pan and smooth the top with a spatula. If desired, lightly sprinkle flaky sea salt evenly over the surface.
7. Chill in the refrigerator until fully set, at least 2–3 hours (overnight yields firmer slices).
8. Use the parchment overhang to lift the fudge from the pan. Cut into 16 squares with a sharp knife (wipe the blade between cuts for clean edges).
9. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Separate layers with parchment to prevent sticking.