What a treat this is, made with marshmallows, chocolate, and almonds. I eat it straight from the pan or break it up and use it to top ice cream. Don’t like almonds? Try walnuts. Just be sure to toast them first, as it really brings out their flavor.
Serves 6 to 8
Note: I usually make these as written in the recipe—sort of free-form. But you could also spoon the mixture into rectangular silicone molds to make individual servings as shown opposite. Your choice!
You Will Need
In a large heatproof mixing bowl, toss together the marshmallows and almonds.
Melt the chocolate according to the instructions on page 32. Let it cool to lukewarm (about 100°F).
In a saucepan, heat the brown sugar, butter, corn syrup, and salt over medium heat, stirring occasionally as the butter and sugar melt. When the sugar has melted, stir constantly until the caramel comes to a boil. Stop stirring and let the caramel cook undisturbed for 2 minutes.
Remove the saucepan from the heat and add the vanilla and baking soda. Stir to mix.
Drizzle the chocolate over the marshmallows and almonds and then pour the caramel over them in a thin stream. As you pour, stir the mixture with a large wooden spoon until all the ingredients are well mixed.
Spread the rocky road mixture in an ungreased rimmed baking sheet, such as a jelly roll pan, that measures approximately 15 by 10 inches or a little larger. The size of the pan will determine the thickness of the rocky road candy.
Set aside for at least 30 minutes at room temperature to cool and set. Break into pieces for serving.