Rocky Road Candy

Prep Time:

Yield:

20 large candies

Rocky Road Candy, with its inviting chunks of pillowy marshmallows, toasted almonds, and luscious semi-sweet chocolate, is the kind of treat that brings a touch of nostalgia and comfort to any occasion. This simple, no-fuss recipe is a breeze to whip up. Crafted with care and the perfect balance of flavors – from the premium Lindt® chocolate with its subtle sea salt notes to the rich depth of the almonds – this isn't just homemade candy; it's a homemade token of affection. Packaged in a festive tin or a clear cellophane bag tied with a ribbon, it transforms into a heartfelt holiday gift. Whether you're sharing it with family and friends, or simply bringing a batch to the office, it's a delightful way to spread some holiday cheer. It's a small gesture that says, "I made this for you," and in the season of giving, what could be more special than that?

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

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

Directions

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.

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.

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