Easy Condensed Milk Rocky Road Candy is a homemade candy modeled after a famous candy bar called Annabelle's Rocky Road. The old candy bars were made with a combination of marshmallows, chocolate and cashews, but this recipe calls for marshmallows and peanuts suspended in a chocolate fudge mixture.
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No Raw Eggs Rocky Road
There are several versions of the candy and all of them include either a combination of peanuts or tree nuts and marshmallows mixed together with chocolate then cut into squares or dropped. Early versions of rocky road call for raw eggs and butter, but modern versions are made with condensed milk, which lets you skip the raw eggs.
Batch Size
This recipe is for the condensed milk version of Rocky Road. It's easy to prepare, slices neatly and keeps well in either the refrigerator or freezer. I sometimes make this in a 9x13 inch pan. However, when we have half a can of condensed milk, I'll make a half batch in an 8 inch square pan. I've also made ⅓ batch using ⅓ a can of condensed milk and shaping the candy in a loaf pan.
Chocolate Chip Types
For best results, use top quality chocolate chips or a mix of chocolate chips and chopped chocolate. You can use 8 oz of chocolate chips and 4 oz of chopped dark chocolate, mix in butterscotch chips or make the whole batch with milk chocolate for a sweeter candy. I typically make these with Ghirardelli Semisweet.
Peanut Alternatives
If you're a real peanut butter fan, try the the Lake Travis Mud version. For a no-peanut version, roasted almonds or cashews work well. You can also use things like bits of shortbread cookie or even other candy bars. I had some Snickers and Milky Way Dark minis in the freezer and made this batch with the minis in place of peanuts.
Recipe
Rocky Road Candy
Ingredients
- 2 tablespoons butter
- 2 cups semisweet chocolate chips (12 oz)
- 14 oz can Eagle Brand® Sweetened Condensed Milk
- 2 cups dry roasted peanuts
- 7 cups miniature marshmallows
Instructions
- Line a 9x13 inch baking pan with non-stick foil. If you don't have non-stick foil you can use regular foil greased with a little butter or cooking spray.
- Combine butter, chocolate chips and sweetened condensed milk in a large saucepan and melt over medium low heat.
- Meanwhile, combine peanuts and marshmallows in large bowl. Stir in chocolate mixture. Spread in prepared pan.
- Chill 2 hours or until firm. Remove from pan by lifting edges of foil.
- Peel off the foil and cut into squares.
- Alternatively, you can make the recipe in the microwave. Heat the condensed milk and butter for 1 minute in a microwave-safe bowl. Add the chips and stir well. Microwave for another 30 seconds, stir until chips are melted and smooth. Then stir in peanuts and marshmallows. Press into the lined pan. Let set, then cut
Anna says
I actually store mine in the freezer, but the refrigerator is fine too.
Bobbi Di Felice says
How do you store Rocky Roads? In the refrig or out?
Anna says
Hi Susie,
Unfortunately the two are every different, so salvaging the candy might not be an option. It might be worth it to just write this one off as a lesson and start over.
Susie Rivas says
Hi Anna. I made a mistake by adding evaporated milk instead of condensed milk to the Rocky Road recipe. How can I correct it so I won't throw the batch away?
Caca says
oh, I love this easy chocolatey recipe, thanks.
Janet Bell says
I make rocky road with a biscuit base. Then add dessicated coconut, to melted chocolate and copha, then add chopped cherries and chopped marshmallows mix through then pour over the biscuit base, this is yummy.An old lady gave me this recipe years ago and have used it ever since...
Anna says
Thanks Kirsti!
Kirsti says
My Grandma's Recipe:
1 c. Semi sweet chips
1 c. Butterscotch chips
1/2 c. Peanut butter
3 c. Mashmellows
1 c. Salted peanuts
Double boiler first three, cover second two. Only needs about 30 minutes to set 🙂
Shannon says
Hey Anna, I've only ever used the recipe that contains raw eggs, and mine also uses a cup of powdered sugar. I've always found that they don't have that gritty texture that these ones can sometimes get, and I keep them in the fridge and have never had any issues; mind you I always use fresh farm eggs.
Rita says
I make homemade Rocky Road every other (or so) Christmas. Cut 15 large marshmallows into quarters, mix with 1/2 to 1 cup walnuts (leave nuts in pretty large pieces). Melt 20 oz chocolate (I LOVE it with either Callebaut or Sharfenberger bittersweet chocolate). Pour half of melted chocolate into a foiled lined and then well buttered 8" square pan. Place the marshmallows and walnuts on top of the melted chocolate. Now pour the other half of melted chocolate on top of the nuts and marshmallows. There will be some marshmallows sticking out of the chocolate and that's okay. Chill well then turn out the pan on a cutting board. Peel off the foil and cut the Rocky Road into small pieces. Tastes just like the high-priced Williams Sonoma stuff!
Anna says
Soo, I haven't frozen any yet but I'm sure it would freeze well. I'll run a test and let you know.
Barbara says
Oh, these look fantastic!! Reminds me Chocolate Charlie candy that we buy around the Christmas holidays.
I would love the raw egg version too, but I will be using pasteurized in the shell eggs; the Safe Eggs. I'm not sure Egg Beaters would work since they add stuff to them; they don't seem to work like real eggs do but the Safe Eggs are fantastic!
Soo says
Hi, I'm craving some chocolatey marshmallowy goodness, but I know i'll keep eating these non-stop once they set. Do you know how well they would freeze?
Barbara says
Oh yeah! This is the recipe I have too. It's FABULOUS!
shelly (cookies and cups) says
This looks really good!
clumbsycookie says
I always thought rocky road was just made with chocolate, nuts and marsmallows. But again, condensed milk can't hurt anything!
justJENN says
Oh yes. I just had Rocky Road ice cream for the first time in years and now am obsessed - I'll try this!
Anna says
Sue, we miss you! Come back!
About that recipe, yes. I've seen it. It involves making marshmallows from scratch and tempering chocolate and it's probably fabulous. I'll have to tackle it when I can concentrate. Lately, I can't.
Sue says
This sounds so good. I've not been commenting, blogging, or eating baked goodies, but this is enough to make me break my silence, but not my willpower.
Did you see the recipe on the Scharffen Berger site for David L's Rocky Road candy!? Mmmmm.
Anna says
Heather, it was great! It tasted like Five Minute Fudge with marshmallows and peanuts, but better because there were so many marshmallows. Five Minute Fudge is not my favorite, but the added textures made it special.
Anna T., now you can make your own "Magic". Ha.
Lisa, my friend Catie (the one whose craft blog I linked to in the right sidebar) told me about the vegetarian marshmallows. I think Whole Foods sells them. They're supposed to be really good.
Lisa, I don't have a lot of silicone bakeware. A friend of mine swears by it, though. My issue with it is that a long time ago I bought some and it gave off a funny smell. I think they've improved it since then, but I haven't raced out to buy more.
Lisa says
Hi, Anna I've been following your blog for awhile, and I find it fascinating! I would love to bake something everyday, but rarely get around to it. I'm envious!
This recipe looks fabulous, and I can't wait to try it. I'm wondering, though, have you ever used silicone bakeware to set your fudge and/or candy? I make a lot of fudge around Christmas and have had good results with it because it peels away easily when the fudge is set.
Lisa Ernst says
These look yummy and fun. Unfortunately, I never eat anything with marshmallows because of the gelatin. There are actually vegan marshmallows, but I think they're pretty hard to come by.
Anna says
I'm a teacher and there is a parent that always brings this to the teacher's lounge around the holidays. I have nicknamed it "magic." I'm glad to now have the recipe so that I can make "magic" whenever I want.
Heather - Ghost Baker says
Hey Anna! How did it taste? And yes, it definitely did slice nicely!
Anna says
Not only would I use pasteurized eggs, I probably wouldn't share the candy. So if anyone is going to have a problem from the raw eggs, it is going to be me.
I suppose with the raw egg version, I'll have to keep them refrigerated.
CindyD says
I too was wondering if you were going to use pasteurized eggs. I wonder if Eggbeaters would work? I've made cookies with them when working with kids who wanted to eat the raw dough!
Fallon says
I've never made rocky road candy, nor have I ever tried it before!! Sounds really good though and super easy.
Anna says
Dolce, I was thinking of using the pasteurized kind. I think they're called "Safe Eggs" or something like that. What I'm wondering is if beating the eggs until they are really foamy gives the candy and airiness.
Dolce says
Since these are not baked at all, I would stick with the recipe without raw eggs. Or work with farm fresh eggs and eat everything right away!
I might try and bake these this week-end...
dani says
i have only ever seen it with condensed milk
Kelly says
Yum. This reminds me of a version I've made (I believe from the book Artisan Chocoates) and loved.