Rocky Road Candy
- 1 bag (10 oz) store-bought miniature marshmallow or homemade Corn Syrup Free Marshmallows
- 1/4 cup (30g) Imperial Sugar Confectioners Powdered Sugar
- 1 cup (110g) slivered almonds, toasted and at room temperature
- 14 ounces (400g) semi-sweet chocolate (about 50% cocoa) Lindt® chocolate with a touch of sea salt was used
- 1 tablespoon vegetable oil such as olive avocado, peanut
- If using storebought marshmallows, measure 2 cups and go to step 2. For homemade, it is best to prepare marshmallows a day ahead. Cut marshmallow in small pieces about 1/6-inch X 1/6-inch and then measure 2 cups. Use just enough sifted powdered sugar to prevent cubes from sticking together. There will be leftover marshmallows and powdered sugar.
- Cut chocolate into small pieces and place 2/3 of it in a stainless-steel bowl. Add oil.
- Over medium-high heat, place a saucepan filled with one-inch of water and bring it to a boil. Turn to a very low simmer.
- Place chocolate-filled bowl over simmering water and stir using a rubber spatula until an inserted thermometer reads 115°F. Remove from heat.
- Once chocolate reads 115°F or slightly below, add remaining chocolate pieces and stir until chocolate is melted.
- Add marshmallow and almonds all at once. Stir quickly.
- Use either a gloved hand or spoon to drop mixture on plastic food film-lined counter and let it harden. Work fast as chocolate will set quickly.
- Store at room temperature for up to a week.
Making your own candy is fun and rewarding. The main difference between ordinary chocolate and fine chocolate is cocoa butter. Better chocolate contains higher amounts of cocoa butter which delivers a smooth mouthfeel and will melt easily when heated.