This rocky road fudge will surely be a hit for two reasons: it is delicious and you only need one pot to make it.

Rocky Road Fudge squares piled on a white plate, dusted with powdered sugar.

The other day, I was leafing through one of my favorite brit’s Christmas cookbooks and was inspired to come up with my own version of Nigella’s Christmas Rocky Road using shortbread instead of amaretti cookies. I find the cookies give the fudge a perfect crunch and balance out some of the sweetness from the chocolate and marshmallows.

Ingredients for Rocky Road Fudge: butter, candied cherries, milk chocolate chips, shortbread thins, walnuts, marshmallows, and golden syrup.

Want to know the other reason why I love making this fudge? One pot. I like making a delicious treat and only having to wash one pot. I lined the 9×13 really well with tin foil and not a drop was left in the pan so I only had to wash the pot that I made it in. Can you melt chocolate? You can make this fudge. This recipe calls for Lyle’s Golden Syrup. It is a British ingredient but my Safeway carries it. It was by the corn syrups. If you cannot find Lyle’s Golden Syrup, light corn syrup will do the trick.

Pouring Lyle's Golden Syrup into a pot with chocolate chips and butter for Rocky Road Fudge.

How to Package the Rocky Roads to Gift

And of course, I had to package some up to give to a lucky teacher. This is my daughter. She comes home from school every day and immediately puts on her pajamas. I promise you, she does have real clothes.

Rocky Road Fudge squares with marshmallows, shortbread, walnuts, and candied cherries, lightly dusted.

It is just a cute little window box that I got at Michael’s. I stuck a felt ornament sticker on it and added some little ribbons to the handle.

Rocky Road Fudge

Bree Hester

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Wait Time 1

Total Time 1 20

Course Dessert

Cuisine American

Servings

Calories 371 kcal

Ingredients

1 1/4 cups semi-sweet chocolate chips
3/4 cup milk chocolate chips
1 1/2 sticks of soft butter
1/4 cup Lyle’s Golden Syrup or light corn syrup
1 box Walker’s Shortbread Thins
1 cup chopped walnuts
2/3 cup candied cherries
3 cups cups marshmallows

Instructions

In a large pot, melt together the chocolates, butter, and Lyle’s syrup. melt over low heat until completely melted and smooth.
Put the shortbread in a plastic bag and crumble into chunks. You want to keep some bigger pieces, you do not want to crush it entirely.
Add the shortbread, walnuts, cherries, and marshmallows.
Toss the until the chocolate covers everything.
Pour out the mixture into a tin foil lined pan.
Spread the mixture out evenly. Put in the fridge to set up, about 1 hour.
Pull the fudge out of the pan and cut into squares. This fudge is very rich, you can easily get 24 squares, if not more.
Using a strainer, dust a little powdered sugar snow on top of the fudge.