Rocky Road
Rocky Road is an moderately easy dinner. Made with 4 c. chopped pecans, 1 c. sugar, 1 c. light corn syrup, 1/2 c. water and 3 oz. unsweetened chocolate, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Place nuts in a single layer in a large, shallow baking pan. Heat in a 350° oven for 10 minutes, stirring once.
Place toasted nuts in a very large buttered bowl; set aside.
Combine sugar, corn syrup, water and unsweetened chocolate in a large saucepan.
Bring to boil, over medium-high heat, stirring constantly.
Clip a candy thermometer to a side of the pan.
Cook over medium heat to 238°, soft ball stage without stirring, about 12 to 15 minutes.
Remove from heat; remove thermometer.
Stir in margarine, vanilla and chocolate pieces.
Pour over nuts and stir to coat.
Spoon half of the chocolate mixture into buttered, foil-lined 11 x 7 x 1 1/2-inch baking pan; spread evenly with a wooden spoon.
Sprinkle marshmallows on top.
Place in 350° oven for 3 to 5 minutes until marshmallows soften.
Spoon remaining chocolate mixture over marshmallows as evenly as possible.
Use a spatula to spread over the marshmallow layer.
Use foil to lift candy out of the pan.
Cut into 1-inch pieces.
Store in a covered container.
Makes 72 pieces.
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