Imperial Sugar
Dixie Crystals

Rocky Road Candy

Rocky Road Candy Dixie


  • 1 bag (10 oz) store-bought miniature marshmallow or homemade Corn Syrup Free Marshmallows
  • 1/4 cup (30g) Dixie Crystals 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


  1. 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.
  2. Cut chocolate into small pieces and place 2/3 of it in a stainless-steel bowl. Add oil.
  3. 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.
  4. Place chocolate-filled bowl over simmering water and stir using a rubber spatula until an inserted thermometer reads 115°F. Remove from heat.
  5. Once chocolate reads 115°F or slightly below, add remaining chocolate pieces and stir until chocolate is melted.
  6. Add marshmallow and almonds all at once. Stir quickly.
  7. 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.
  8. Store at room temperature for up to a week. 
Dixie Crystals Insight

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.