Rocky Road Candy


This is the beginning of a beautiful friendship (quick, name that movie!). A friendship between me and rocky road candy.

If you know me, you know that I do not have much of a sweet tooth. I will take Eggs Benedict over a cinnamon roll any day. I’ll have another slice of pizza instead of ice cream at a birthday party. And I will FOR SURE have more Filet Mignon at a wedding and not even touch the cake. For me it isn’t a calorie or sugar thing; I just prefer saltier foods.

I will, however, make an exception for a few things such as the chocolate soufflé from French 75 in Laguna Beach, pecan pie, my grandma’s scotcharoos, and this candy.

This is really my husband’s fault, you can thank him. He has a sweet tooth (all of them really). For our anniversary he went to See’s Candies hoping to buy my seasonal favorite (it is called Summertime) but they were ALL OUT!! So he did his best to choose some others and a few of those were rocky road candies and it inspired me to make my own to share with my family and friends for the holidays.

Now let me explain that this is not fudge. Some of you have had rocky road fudge and might be thinking it is the same thing. Fudge is extremely sweet and dense. These candies are not. They are light, fluffy pillows of chocolate, marshmallows and raw almonds. Glorious.

These are perfect little treats to take to holiday parties, send in a care package, or wrap as a nice gift Christmas so this is the PERFECT time of year for this post. The best part? They are really easy to make!

Here’s what you need:
1 16oz bag (2 Cups) Chocolate Chips (whatever kind you want, I went with semi-sweet but you can use dark or milk chocolate, whichever you prefer)
¼ Creamy Peanut Butter
4 Cups Mini Marshmallows
1 Cup Chopped Raw Almonds
1 tsp Vanilla Extract

Here’s what you do:

*I use a double boiler to melt my chocolate so that it heats easily and doesn’t burn on the bottom. If you don’t have a double boiler you can easily use a glass mixing bowl placed over a 4 quart pot.*

It is important to prep your ingredients so that you aren’t scrambling to do it when your chocolate needs to be stirred.

Measure out your marshmallows and place in a large mixing bowl.

Chop your almonds and place in the bowl with the marshmallows.

Prep an 8×8 pan with wax paper that is large enough to cover the sides. You will be pouring the candy into this dish and then later removing the entire mixture to easily cut into pieces.

Fill the bottom of the double boiler about 1/3 full with water. You don’t want to fill it too much or it will boil over later on.
Turn the heat on medium high and bring the water to a rolling boil then reduce to medium.

In the top pot dump in the chocolate chips.

Using a rubber spatula occasionally stir the chocolate chips, starting from the bottom and bringing them to the top. Continue to do this until the chocolate is melted and smooth. At this point add the peanut butter and vanilla extract (mmmmm, I love the smell of REALLY good vanilla extract). Stir to combine.

Once the chocolate mixture is smooth and creamy remove it from heat.

Pour the chocolate mixture into the bowl with the almonds and marshmallows.

Using the spatula combine all the ingredients until the marshmallows and almonds are covered in chocolate.

Transfer the mixture to the wax paper lined pan and press into the pan.

Place the pan in the fridge for 1-2 hours to allow cooling and firming to occur.

After the candy is set and ready to eat you can either take out the entire 8×8 brick and start gnawing on it OR you can share, I guess, by removing the entire wax paper and laying it flat on a hard surface.Cut the candy into squares with a large knife and share the love for the holidays!!


– Tiffany

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