These slow cooker Marshmallow Fudge, also known as rocky road fudge, are incredibly delicious and simple to prepare, made with condensed milk, milk chocolate, glace cherries, mini marshmallows, Digestive biscuits, and various toppings for decoration.

To make Marshmallow Fudge in your slow cooker or crockpot, break the chocolate into pieces and add it with the condensed milk, then cook on high for 40 minutes, stirring every ten minutes until melted and combined. Stir in the cherries and biscuits, then quickly add the marshmallows and let it set overnight in the fridge.

The result is a wonderfully rich and creamy fudge that pairs perfectly with your favorite salty snacks or fresh fruits. I personally love to add a few chopped nuts for extra crunch.

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Can I use a different type of chocolate for this recipe?

Yes, you can use different types of chocolate, such as dark chocolate or white chocolate. Dark chocolate will provide a richer and less sweet flavor, while white chocolate will give a creamy and sweeter taste. Experiment with different chocolates to find your favorite combination.

Slow Cooker Marshmallow Fudge Ingredients

• 397 ml of condensed milk
• 400 g of milk chocolate (bars or sweet milk chocolate chips)
• 100 g of glace cherries, halved
• 35 g of mini marshmallows
• 75 g of Digestive biscuits, broken up

To decorate:

• 50 g of glace cherries
• 15 g of mini marshmallows
• 25 g of Digestive biscuits

How To Make Slow Cooker Marshmallow Fudge

1. Prepare the chocolate mixture: Break the chocolate into pieces and add to the slow cooker bowl with the condensed milk. Turn the slow cooker to high and leave to cook for 40 minutes with the lid off, stirring every 10 minutes to ensure it melts evenly and combines well.
2. Combine the mix-ins: When the chocolate mixture is melted, thick, and well combined, stir in the halved glace cherries and broken Digestive biscuits until evenly distributed.
3. Add the marshmallows: Quickly stir in the mini marshmallows so they are evenly spread throughout the fudge mixture.
4. Prepare the pan: Pour the mixture into a baking pan lined with parchment paper or a silicone baking tray.
5. Decorate the fudge: Press the remaining glace cherries, mini marshmallows, and Digestive biscuits into the top of the fudge mixture for decoration.
6. Set the fudge: Place the pan in the fridge to set, preferably overnight. Once set, cut into pieces and enjoy your delicious slow cooker marshmallow fudge.

How do I prevent the fudge from burning in the slow cooker?

Preventing fudge from burning involves regular stirring and using the correct slow cooker settings. Stir the mixture every ten minutes to ensure even melting and to avoid burning. Using the high setting as directed in the recipe also helps in achieving the right consistency without burning.

Recipe Tips

• Use high-quality chocolate: Always use high-quality milk chocolate for the best flavor and smooth texture. Lower-quality chocolate can result in a grainy texture that may not be set properly in the slow cooker.
• Stir regularly: Stirring every ten minutes while the fudge is cooking ensures even melting and prevents any chocolate from burning. This step is crucial for achieving a smooth, creamy consistency in your fudge.
• Prepare mix-ins in advance: Have your halved cherries and broken Digestive biscuits ready before you start cooking. This preparation helps you add them quickly when the chocolate mixture is ready, preventing the fudge from setting too soon.
• Use parchment paper: Lining your baking pan with parchment paper makes removing the fudge easier once it’s set. It also helps in cleaning up, as it prevents the fudge from sticking to the pan.
• Refrigerate overnight: Letting the fudge set in the fridge overnight ensures it becomes firm enough to cut into neat pieces. This step enhances the overall texture and makes it easier to handle.

Recipe Variations

• Nutty addition: Add a handful of chopped nuts like walnuts or pecans to the fudge mixture for added crunch and a nutty flavor. This variation not only adds texture but also complements the sweetness of the fudge.
• White chocolate option: Replace milk chocolate with white chocolate for a different flavor profile. White chocolate provides a creamy, sweet base that works beautifully with the marshmallows and cherries.
• Dried fruit mix: Instead of just glace cherries, add a mix of dried fruits such as cranberries, apricots, and raisins. This variation adds a variety of flavors and textures, making each bite of fudge more interesting.
• Biscuit variety: Swap Digestive biscuits with other types of cookies like Graham crackers or Oreos. Each type of biscuit brings its own unique flavor and texture, allowing you to customize the fudge to your liking.

What to Serve with Marshmallow Fudge

Serve your Marshmallow Fudge with a refreshing mix of fresh fruits like strawberries, pineapple chunks, and kiwi slices. You can also pair it with a selection of salty snacks such as pretzels, popcorn, and salted nuts.

I highly suggest adding some crispy apple chips and yogurt-covered raisins for a delightful contrast.

How to Store Leftover Marshmallow Fudge

In the Fridge:

Place the leftover Marshmallow Fudge in an airtight container to keep it fresh. I recommend storing it in the fridge for up to 2 weeks to maintain its best texture and flavor. Ensure each piece is separated by parchment paper to prevent sticking.

In the Freezer:

You can store Marshmallow Fudge in the freezer for up to 3 months without losing its quality. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container to avoid freezer burn. Thaw in the fridge before enjoying.

Check out More Slow Cooker Recipes:

• Slow Cooker Baileys Fudge
• Slow Cooker Mini Egg Fudge
• Slow Cooker No Chocolate Vanilla Fudge