It’s been over a month and a half since The Man and I decided to pack up our family and move into our 5th wheel and hit the road. What an amazing adventure it has been so far. I’m not going to lie, I thought to myself, “this will be a great opportunity to work on my running.” You see, I want to be a runner.

I have always considered myself to be somewhat athletic, but shortly after giving birth to Girl #2 I looked at a picture of myself holding my brand new baby girl. I was shocked. Yes, she is beautiful…but holy cow! What happened to me!!?? Since the beginning of 2010 I have been working hard to regain myself. It was extremely hard, and required gobs and gobs of self-control and will power. But by the end of July I was lighter then I have ever been since The Man and I walked down that isle. Job complete. Right?


Something happened between the time I got preggers with Boy #1 and to this current date. I somehow became addicted to sweets. {I blame it on the boy}

So here I am in the middle of the US of A struggling to control my sweet tooth {when we all know that’s what you really want me to make isn’t it! Don’t lie!}, and also trying to become a runner. Last night I went running for the first time in a few weeks. As I could feel parts of my body jiggle that I haven’t felt in a long time I realized a few things.

1.) I need a better sports bra.
2.) If they haven’t invented a sports bra for your butt, I might have to patent one.
3.) Finding my will power again is a must.
4.) If above said ‘will power’ will not be found…I must make better choices with my sweets.

I digress…














I know that it will be a bumpy road to becoming a better runner.

Bumpy Road…

Rocky Road…

See where my brain goes!?!

Notice the Fat Free Sweetened Condensed Milk??!! {I’m trying}

Baby steps.

Also- I used a bittersweet chocolate.

Dark chocolate is higher in mono-unsaturated fatty acids which is shown to actually help reduce belly fat.

Basically- don’t listen to me.














In a heavy sauce pan combine the sweetened condensed milk, chocolate, 1 tsp vanilla {I forgot to add that to the picture above}, and a pinch of coarse sea salt over medium heat.

Just a pinch of the sea salt will enhance the flavor of the chocolate. It makes it that much more enjoyable!

Stir the chocolate mixture until smooth.














Remove from heat and dump in a cup of mini-marshmallows, which are basically little puffs of heaven.














Add about a cup of chopped walnuts. Fold it all together to combine.

Line a square baking dish with plastic wrap and smooth it out.

The less dishes one has to wash…the happier one is…














Spoon the chocolate into above fore mentioned baking dish. Using a rubber spatula to smooth out the fudge evenly.

Top off the fudge with about 1/2 cup of mini-chocolate chips.

Because that’s what I had left over after making these health hazards.

Pop it into the fridge for 2 hours or overnight {if you can wait that long}.














Once it’s chilled and firm, pop it out of the baking dish and peel off the plastic wrap.

Cut it into nice little squares, perfect for nibbling.














I have allotted myself one square of chocolate per day.

I look forward to my square.

It’s got all the ingredients I need to keep myself sane. And sanity is important.

Feel free to use regular sweetened condensed milk, I wont blame you. But in all honesty, the fat free stuff still tastes delicious and hits the spot.

Don’t forget you can print any of my recipes by clicking on the “print” link by the comments link! Feel free to leave a comment there too, I love comments.

Rocky Road Fudge
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Rocky Road Fudge

This Rocky Road Fudge has all the ingredients you need to keep yourself sane! #1 being Chocolate!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 291 kcal
Author: Shawn


  • 1 milk, fat free or regular
  • 10 oz chocolates
  • 1 tsp vanilla
  • pinch sea salt
  • 1 cup marshmallows
  • 1 cup walnuts
  • 1/2 cup mini chocolate chips


  • In a heavy sauce pan combine milk, chocolate, vanilla, and salt over medium heat. Stir until melted and smooth. Remove from heat and fold in marshmallows and walnuts.
  • Line an 8x8 baking dish with plastic wrap and smooth out any wrinkles. Pour fudge into baking dish and smooth with rubber spatula. Top with mini chocolate chips. Refrigerate for 2 hours or overnight. Remove from pan, discard plastic wrap. Cut into squares, and store in an air tight container.


Calories: 291kcal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 134mg | Fiber: 3g | Sugar: 25g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Keywords: Chocolate, Fudge, marshmallows, walnuts
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
4 Responses
  1. Cakebrain

    haha! you sound exactly like me! I was superfit all my life and hiked for hours up mountains and biked and walked across the city on my own just for fun…until I had my kids. Even with running, those last 10 pounds weren't budging. I recently read the book "French Women Don't get Fat" and started eating the Miracle Breakfast Cream every morning. OMG it works. And the Leek Soup cleanse. It's a nice balance to have this French way of eating and also indulge in the cake and other goodies that I am always yearning for! Anything to maintain my cake addiction!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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