Craving a homemade treat that’s rich, chocolatey, and packed with flavor? This gluten-free Rocky Road Fudge is the perfect combination of creamy, crunchy, and chewy—all without the hassle of complicated steps. Plus, it’s made with just 7 simple ingredients! It’s an easy, foolproof recipe that comes together quickly, making it ideal for busy days, last-minute desserts, or just because.
Why You’ll Love This Recipe
- Quick & Easy – No fancy equipment needed, just a few minutes of prep.
- Naturally Gluten-Free – No need for substitutions!
- Minimal Ingredients – Only 7 pantry-friendly ingredients.
- Perfect for Sharing – Great for holidays, parties, or just because!
Tips for the Best Gluten-Free Rocky Road Fudge
• Don’t Overmix – Stir in the marshmallows and nuts gently to keep their texture intact. Overmixing can make the fudge too dense.
• Line Your Pan – Use parchment paper for easy removal and clean slicing.
• Chill Completely – Let the fudge set in the fridge for at least 2 hours before cutting. Rushing this step can result in a sticky texture.
• Use a Sharp Knife – For clean, professional-looking squares, use a sharp knife and wipe it clean between cuts.
• Store it Right – Keep in an airtight container in the fridge for the best texture and freshness. If freezing, let it thaw at room temperature before eating.
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7-Ingredient Rocky Road Fudge
Ingredients
- 2 tablespoons salted butter
- 14 ounces sweetened condensed milk
- 7 ounces
semi-sweet chocolate chips - 7 ounces
milk chocolate chips - ½ teaspoon sea salt
- 1 teaspoon vanilla extract or paste
- 1 cup
mini marshmallows - ½ cup almonds, slivered
Instructions
Toasting the Almonds (Optional)
- Add slivered almonds to a dry, shallow pan over low-medium heat. Toast for about 10 minutes, stirring occasionally, until fragrant and lightly golden. Watch closely, as they can burn quickly. Remove from heat and set aside to cool.
Directions:
- Line a 1lb loaf pan with parchment paper, ensuring it fits snugly against the sides.
- In a medium saucepan over medium-high heat, melt the butter and condensed milk together. Stir occasionally and cook for about 5 minutes until smooth and slightly thickened.2 tablespoons salted butter, 14 ounces sweetened condensed milk
- Stir in the vanilla bean paste and sea salt.1 teaspoon vanilla extract or paste, ½ teaspoon sea salt
- Add both semi-sweet and milk chocolate chips, stirring continuously until fully melted and smooth.7 ounces semi-sweet chocolate chips, 7 ounces milk chocolate chips
- Quickly fold in the toasted almonds and mini marshmallows, stirring just enough to evenly distribute. Be careful not to overmix, as the marshmallows may melt. Set aside a few almonds and marshmallows to sprinkle on top for a decorative finish.1 cup mini marshmallows, ½ cup almonds,
- Pour the mixture into the prepared loaf pan and spread evenly. Sprinkle the reserved marshmallows and almonds on top, pressing them in gently.
- Refrigerate for at least 2 hours until fully set. Once firm, cut into squares and enjoy.
Notes
Refrigeration: Store your gluten-free Rocky Road Fudge in an airtight container in the fridge for up to one week. Freezing: For longer storage, freeze the fudge in a single layer, then transfer it to an airtight container or freezer bag. It keeps well for up to 3 months. Let it come to room temperature before eating for the best texture. Room Temperature: If you prefer softer fudge, you can leave it at room temperature for a few hours, but avoid keeping it out too long in warm conditions to prevent melting.
Nutrition
Storage & Freezing
Refrigeration: Store your gluten-free Rocky Road Fudge in an airtight container in the fridge for up to one week.
Freezing: For longer storage, freeze the fudge in a single layer, then transfer it to an airtight container or freezer bag. It keeps well for up to 3 months. Let it come to room temperature before eating for the best texture.
Room Temperature: If you prefer softer fudge, you can leave it at room temperature for a few hours, but avoid keeping it out too long in warm conditions to prevent melting.
Troubleshooting Common Fudge Issues
Why is my fudge grainy?
This can happen if the chocolate is overheated or if it’s not stirred enough while melting. To fix it, gently remelt the fudge over low heat and stir until smooth.
My fudge didn’t set—what went wrong?
If your fudge is too soft, it may need more time to chill. If it’s still not firm after a few hours, it may have too much liquid (from butter or condensed milk). Try refrigerating overnight or remelting and adding a little more melted chocolate to firm it up.
Why is my fudge too hard?
Overheating the chocolate or using too much chocolate relative to condensed milk can make it dry and crumbly. If this happens, try softening it by warming it slightly in the microwave for a few seconds before eating.
Can I use milk chocolate instead of dark/semi-sweet?
Yes! Just note that milk chocolate has a higher sugar content, so the fudge will be sweeter and may have a softer consistency.
Did you make this recipe?
This easy gluten-free fudge is the kind of recipe that feels indulgent but is surprisingly simple to throw together. Whether you’re making it for a special occasion or just need a quick chocolate fix, it’s always a hit!
Let me know if you try it—I’d love to hear what mix-ins you use!
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.