White Chocolate Rocky Road Fudge (No-Bake, Eggless)

Hello lovelies,

If dark chocolate rocky road is the bold one, this white chocolate version is its pretty, festive sister. Creamy white chocolate holds together soft marshmallows, ruby-red candied strawberries and cranberries, green pistachios, cashews and pumpkin seeds. Every square looks like a little mosaic.

It’s no-bake, eggless, and sets in just an hour.

Why you’ll love this rocky road

• No oven and no eggs
• Sets in just 1 hour
• Colourful and festive, perfect for a Diwali sweets platter
• Easy to customise with any dried fruit or nuts

Ingredients and why they matter

• White chocolate: the creamy base. Chop it finely so it melts evenly.
• Candied strawberries and cranberries: bring colour and a little tang to balance the sweetness.
• Cashews, pistachios and pumpkin seeds: crunch in every bite.
• Mini marshmallows: soft, chewy pockets.

My tips

• Melt white chocolate slowly over gently simmering water. It burns easily.
• Keep the bowl’s base out of the water.
• Press extra fruit and nuts on top for a beautiful finish.
• Use a hot, dry knife for clean cuts.

Storage

Keep it in an airtight box in the fridge for up to a week.

FAQ

Is this rocky road eggless? Yes, completely.

Can I use dark chocolate? Yes. Try my Dark Chocolate Rocky Road Fudge.

Watch the video

White Chocolate Rocky Road Fudge

A no-bake, eggless white chocolate rocky road loaded with marshmallows, candied strawberries, cranberries, cashews, pistachios and pumpkin seeds.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Setting 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 25 squares

Course: Dessert

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

• 500 g white chocolate finely chopped
• 75 g mini marshmallows halved if large
• 65 g dried candied strawberries chopped
• 75 g dried cranberries chopped
• 50 g cashews chopped
• 50 g pistachios chopped
• 20 g pumpkin seeds
• extra dried fruit and nuts for the top

Equipment

• 8-inch square tin
• Butter paper (parchment)
• Heatproof bowl and a pan of simmering water
• Spatula

Method

 

1. Put the marshmallows, candied strawberries, cranberries, cashews, pistachios and pumpkin seeds in a large bowl.
2. Put the white chocolate in a heatproof bowl over a pan of simmering water and stir until melted.
3. Take the bowl off the pan. Add the fruit and nut mixture and mix well.
4. Line an 8-inch square tin with butter paper. Pour in the mixture and level it with a spatula.
5. Sprinkle a few more dried fruits and nuts on top and press them in lightly.
6. Refrigerate for 1 hour, until set.
7. Lift it out and cut into squares.

Video

Notes

Melt white chocolate gently over low heat. It burns more easily than dark chocolate.

Swap in any dried fruit or nuts you like.

Storage: airtight box in the fridge for up to 1 week.

Related Recipes You’ll Love

• Dark Chocolate Rocky Road Fudge: the rich, chocolatey version with biscuits and chocolate bars.
• Rose Pistachio White Chocolate Fudge: a fragrant, festive white chocolate fudge.
• Rasmalai White Chocolate Fudge: all the flavours of rasmalai in a fudge.

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XOXO, Deepali