My adaptation of the mother’s Rocky Road Candy recipe is awesome. When I was a child, I don’t remember a lot of cool holiday traditions. I do remember the baking and the candy that began in November and ended at Christmas.
Rocky Road Candy and Other Goodness!
Cookies, pies, fudge, and my favorite, the mother’s Rocky Road Candy. It was a delicious candy involving chocolate and marshmallows. What child or adult doesn’t love chocolate and marshmallows? That pan of candy goodness was the one tradition I remember clearly (along with assorted flavors of kick-ass fudge) and was my childhood favorite.
She never shared the recipe with me, and I never saw her make it. When I grew up, I asked her what was in it. She rattled off a few things and that was that. I am fairly certain that she never actually wrote down the Rocky Road Candy recipe. So, based on what I remembered, I made up my own version of that candy I loved as a child…with my own awesome twist.
Funny Story About My Rocky Road Candy Recipe
I once had a boss who LOVED my Rocky Road Candy! He looked forward to it each year. Right before I moved across the country, he asked if I would still send him a batch at Christmas. I think I did for many years after…I may have even shared the recipe at some point, but I digress.
The recipe is super-simple, because, have you met me? It needs to be super-simple! I don’t have time nor patience for things like candy thermometers and scalding hot scary sugary type stuff. No way, I watched her do that far too many times. Nope, I need super-simple!
My Rocky Road Candy Recipe
Note: You can easily make this vegan by using vegan ingredients.
- Four (or six, or eight) bags of Dark Chocolate Chips. I prefer dark, but you can use Milk Chocolate Chips if you must. The number of bags depends on the size pan you want to make.
- One bag of Mini Marshmallows, because those bags hold a lot!
- A few handfuls of Brach’s Butterscotch Candy.
- Crushed walnuts.
- Square or rectangle pan of your choice.
- Toss the candies in a high-speed blender or coffee grinder, or bash them with a hammer until they are mostly really small pieces and dust.
- Butter or spray the pan with non-stick spray, or line it with parchment paper. You want it to be as non-stick as possible.
- Melt your chocolate chips slowly on the stove in a double-boiler or in the microwave. Add a bag at a time, and let it all melt. NOTE: if using the microwave, do this 15 seconds at a time, stirring in between, so the chocolate chips do not catch on fire and turn to dust. Trust me.
- Pour enough melted chocolate into the pan to cover the bottom about 1/8th to 1/4th of an inch thick.
- Add an even layer of marshmallows.
- Add a layer of crushed walnuts.
- Sprinkle the candy dust/pieces on top of the marshmallows.
- Pour more melted chocolate on top to cover the marshmallows.
- Continue the layering until you’re out of chocolate or your pan is full.
- Let is set. Letting it set in the fridge will speed things along. You want the chocolate to harden.
- Once hardened, cut the candy into squares. Use a sharp knife, and expect it to break up a bit.
- Eat a piece and rejoice in its awesomeness.
Now I’m thinking about Rocky Road Candy, and chocolate fudge, and peanut butter fudge, and peanut brittle, rum balls, meringues, oh my!
I wonder whatever became of the mother’s blue Betty Crocker cookbook? It had all the good recipes in it, including my favorite cake of all time, the Boston Cream Pie. If I cooked, I might try making that…
Are you simply dying to make this now? I’d love to hear how yours turns out, or what YOUR favorite holiday candy is!
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