Rocky Road fudge: Get a classic 1970s recipe

Rocky Road fudge retro recipe (1975)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.


If you love the ice cream of the same name, Rocky Road fudge — with that same tried-and-true combination of chocolate, marshmallows and nuts — reaches new heights when made in fudge form. 

If you’re planning to give homemade candy as gifts, you’re in luck: This classic recipe from the 70s creates about five pounds of rich, chewy and crunchy deliciousness.

Rocky road fudge in the pan before being cut
Picture by Odelinde/Deposit Photos
Rocky Road fudge is an ideal gift for holidays (1975)

By Winnifred Jardine, Deseret News (Salt Lake City, Utah) Dec 23, 1975

Original recipes are rare, but this one of Sherry Linebaugh’s for Rocky Road Fudge is just that!

True, the inspiration came from a couple of other recipes she had previously tried. But it was her creativity and originality that combined the best of both, to produce this delicious and unusual candy.

The recipe is large (makes five pounds or more), but the fudge freezes well. And because she gives it away as Christmas gifts and uses it almost solely as her own Christmas candy. Sherry has never found it too big.

Her friends who have shared her recipe have dubbed it “No-Fail Fudge.” Now she shares the recipe with you readers, and we hope you will find it “no-fail” too!

SEE MORE: The ultimate guide for making perfect fudge like your grandma used to make PLUS 14 famous & delicious fudge recipes

How to make rocky road fudge the 1970s way
Picture by Odelinde/Deposit Photos

Rocky Road fudge retro recipe (1975)

Rocky Road fudge

Yield: 5 pounds (80 1-ounce pieces)
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes


  • 16 ounces milk chocolate bars (broken into pieces)
  • 12 ounces semi-sweet chocolate chips
  • 1 cup butter (no substitute), cut into pieces
  • 4 cups sugar
  • 14-1/2 ounces evaporated milk
  • 2-1/2 miniature marshmallows
  • 1-1/2 cups frozen miniature marshmallows
  • 2 teaspoons vanilla
  • 1 pound walnut halves


  1. Butter two pans: a 9 x 13 x 2-inch pan AND an 8-inch square pan.
  2. In a large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces. Set aside.
  3. In large heavy saucepan, combine sugar, evaporated milk and 2-1/2 cup marshmallows.
  4. Bring to a boil over medium heat, stirring constantly; then continue to cook and stir at a light but steady boil for seven minutes.
  5. Remove from heat and immediately pour it over the chocolate and butter.
  6. With a wooden spoon, stir until chocolate and butter are melted, and mixture is well blended.
  7. Continue to stir until the candy loses some of its shine.
  8. Stir in frozen marshmallows, vanilla and walnut halves until evenly combined.
  9. Immediately pour into buttered pans, putting about 2/3 of the Rocky Road fudge into the larger pan, and 1/3 into the smaller square pan.
  10. Refrigerate for at least 1-1/2 hours before cutting.
  11. Keep refrigerated until ready to serve.


Candy may be frozen successfully if it's wrapped in foil, then stored in an airtight plastic container.

Nutrition Information:
Yield: 80 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 25mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: The famous Can’t Fail 5-Minute Fudge recipe, plus 10 more fast vintage fudge recipes

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe