Rocky Road

(A)

• 3 lbs. French vanilla chocolate

(B)

• 2 lbs. square marshmallows

(C)

• 1 lb.  cut Pecans

Preparation

1. Obtain double boiler
2. Obtain large flat pan
3. Obtain two medium flat pans
4. Line the two small pans with wax paper

Step I

Break or shave (A) into small parts and place in double boiler.  Bring water in double boiler to a boil.  Stir chocolate until melted.

Step II

Now chocolate must be cooled to the correct temperature, which is approximately 75° F.  To cool chocolate pour melted chocolate into large pan.  Smear chocolate back and forth with hands preferably in a cool room.

Step III

Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.

Step IV

Lift the mixture out on the wax paper covered pans.  Level off with hands.  (Marshmallows are all stuck together.  Do not separate.)

Step V

Place in ice box.  After chocolate hardens, cut around edges of pan and tip out on table.  Strip wax paper off and cut into 2 inch squares.

Special Comments

1. Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
2. If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
3. This is strictly a winter-time candy.
4. Store in a cool place.

Also See

• Marshmallows
• California Pecan Fudge
• English Toffee

Original Recipe