Rocky Road Fudge (No Bake) – a delicious recipe with semi-sweet chocolate chips, unsalted butter, corn syrup, marshmallows, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate chips, butter and corn syrup in a pan.
2
Once it is fully melted and smooth, add in mini marshmallows.
3
Take out a small portion of this chocolate and set aside.
4
Bash the tea biscuits into bits with some chunks big and small.
5
Take the chocolate mixture out of the heat and add in tea biscuits.
6
Mix well and even out on a 9 inch square pan. (The pan size depends on how thick you want your fudge to be.).
7
Cool for a few minutes and add the remaining chocolate mixture on top to give it a smooth finish.
8
Add in toppings of your choice.
9
Cool in a dry place for a few hours until it has hardened. You can also leave it in the fridge to lessen hardening time. (Note* if you put it in the fridge, tendency is that once it is out of the fridge, it will melt faster.).
10
Once it is hardened, cut into 18 1-inch squares or into desired size and enjoy!
11
Note* leave them in the fridge to avoid melting.
703
kcal
Calories
52
g
Fat
55
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 350 g semi-sweet chocolate chips (You can use dark if desired.), 120 g unsalted butter (Soft), 3 tablespoons corn syrup (Or golden syrup.), 175 g tea biscuits, and more.
Yes, Rocky Road Fudge (No Bake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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