Rocky Road
- 4 c. chopped pecans
- 1 c. sugar
- 1 c. light corn syrup
- 1/2 c. water
- 3 oz. unsweetened chocolate
- 2 Tbsp. margarine or butter
- 1 tsp. vanilla
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
- 1 (6 1/4 oz.) pkg. miniature marshmallows (3 1/2 c.)
- Place nuts in a single layer in a large, shallow baking pan. Heat in a 350u0b0 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 238u0b0, 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 350u0b0 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.
- Cool.
- Use foil to lift candy out of the pan.
- Cut into 1-inch pieces.
- Store in a covered container.
- Makes 72 pieces.
pecans, sugar, light corn syrup, water, unsweetened chocolate, margarine, vanilla, semisweet chocolate pieces, marshmallows
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000310 (may not work)