Rocky Road Candy

I was eating a Rocky Road Brownie last week when it occurred to me I’d never made actual old Rocky Road, a homemade candy modeled after a famous candy bar called Annabelle’s Rocky Road.

There are several versions of Rocky Road and all of them include either a combination of peanuts or tree nuts and marshmallows mixed together with chocolate then cut into squares or dropped. An early version posted on RecipeCurio, includes the above plus raw eggs and butter. But the most popular modern version is made with condensed milk, which lets you skip the raw eggs.

Since condensed milk Rocky Road candy seemed to be the most popular, I decided to make a half batch of it yesterday. It was easy to prepare and after a two hour stint in the refrigerator, sliced perfectly and looked quite pretty with sharp corners. It satisfied my rocky road craving, but I’d be interested in trying other versions. Do you have a favorite Rocky Road recipe? Otherwise, I will move on to the raw egg version.

Recipe: Rocky Road Candy

Summary: Easy candy made with marshmallows, chocolate, peanuts and condensed milk

Rocky Road Candy

Ingredients

  • 2 cups semi-sweet chocolate chips (12 oz package)
  • 2 tablespoons butter
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 cups dry roasted peanuts
  • 7 cups miniature marshmallows

Instructions

  1. Line a 13 x 9-inch baking pan with wax paper or non-stick foil. Non-stick foil is more expensive, but it’s worth having for recipes like this.
  2. Melt chocolate chips and butter in heavy saucepan over low heat with sweetened condensed milk. Remove from heat.
  3. Combine peanuts and marshmallows in large bowl. Stir in chocolate mixture. Spread in prepared pan.
  4. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
  5. Alternatively, you can make the recipe in the microwave. Heat the condensed milk and butter for 1 minute in a microwave-safe bowl. Add the chips and stir well. Microwave for another 30 seconds, stir until chips are melted and smooth. Then stir in peanuts and marshmallows. Press into the lined pan. Let set, then cut

Quick Notes

You can make this with toasted pecans or walnuts.

Variations

Colored marshmallows!

Cooking time (duration): 30

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)


Microformatting by hRecipe.

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Comments

  1. says

    Since these are not baked at all, I would stick with the recipe without raw eggs. Or work with farm fresh eggs and eat everything right away!
    I might try and bake these this week-end…

  2. says

    Dolce, I was thinking of using the pasteurized kind. I think they’re called “Safe Eggs” or something like that. What I’m wondering is if beating the eggs until they are really foamy gives the candy and airiness.

  3. CindyD says

    I too was wondering if you were going to use pasteurized eggs. I wonder if Eggbeaters would work? I’ve made cookies with them when working with kids who wanted to eat the raw dough!

  4. says

    Not only would I use pasteurized eggs, I probably wouldn’t share the candy. So if anyone is going to have a problem from the raw eggs, it is going to be me.

    I suppose with the raw egg version, I’ll have to keep them refrigerated.

  5. Anna says

    I’m a teacher and there is a parent that always brings this to the teacher’s lounge around the holidays. I have nicknamed it “magic.” I’m glad to now have the recipe so that I can make “magic” whenever I want.

  6. says

    These look yummy and fun. Unfortunately, I never eat anything with marshmallows because of the gelatin. There are actually vegan marshmallows, but I think they’re pretty hard to come by.

  7. Lisa says

    Hi, Anna I’ve been following your blog for awhile, and I find it fascinating! I would love to bake something everyday, but rarely get around to it. I’m envious!

    This recipe looks fabulous, and I can’t wait to try it. I’m wondering, though, have you ever used silicone bakeware to set your fudge and/or candy? I make a lot of fudge around Christmas and have had good results with it because it peels away easily when the fudge is set.

  8. says

    Heather, it was great! It tasted like Five Minute Fudge with marshmallows and peanuts, but better because there were so many marshmallows. Five Minute Fudge is not my favorite, but the added textures made it special.

    Anna T., now you can make your own “Magic”. Ha.

    Lisa, my friend Catie (the one whose craft blog I linked to in the right sidebar) told me about the vegetarian marshmallows. I think Whole Foods sells them. They’re supposed to be really good.

    Lisa, I don’t have a lot of silicone bakeware. A friend of mine swears by it, though. My issue with it is that a long time ago I bought some and it gave off a funny smell. I think they’ve improved it since then, but I haven’t raced out to buy more.

  9. says

    This sounds so good. I’ve not been commenting, blogging, or eating baked goodies, but this is enough to make me break my silence, but not my willpower.
    Did you see the recipe on the Scharffen Berger site for David L’s Rocky Road candy!? Mmmmm.

  10. says

    Sue, we miss you! Come back!

    About that recipe, yes. I’ve seen it. It involves making marshmallows from scratch and tempering chocolate and it’s probably fabulous. I’ll have to tackle it when I can concentrate. Lately, I can’t.

  11. says

    Hi, I’m craving some chocolatey marshmallowy goodness, but I know i’ll keep eating these non-stop once they set. Do you know how well they would freeze?

  12. Barbara says

    Oh, these look fantastic!! Reminds me Chocolate Charlie candy that we buy around the Christmas holidays.

    I would love the raw egg version too, but I will be using pasteurized in the shell eggs; the Safe Eggs. I’m not sure Egg Beaters would work since they add stuff to them; they don’t seem to work like real eggs do but the Safe Eggs are fantastic!

  13. Rita says

    I make homemade Rocky Road every other (or so) Christmas. Cut 15 large marshmallows into quarters, mix with 1/2 to 1 cup walnuts (leave nuts in pretty large pieces). Melt 20 oz chocolate (I LOVE it with either Callebaut or Sharfenberger bittersweet chocolate). Pour half of melted chocolate into a foiled lined and then well buttered 8″ square pan. Place the marshmallows and walnuts on top of the melted chocolate. Now pour the other half of melted chocolate on top of the nuts and marshmallows. There will be some marshmallows sticking out of the chocolate and that’s okay. Chill well then turn out the pan on a cutting board. Peel off the foil and cut the Rocky Road into small pieces. Tastes just like the high-priced Williams Sonoma stuff!

  14. Shannon says

    Hey Anna, I’ve only ever used the recipe that contains raw eggs, and mine also uses a cup of powdered sugar. I’ve always found that they don’t have that gritty texture that these ones can sometimes get, and I keep them in the fridge and have never had any issues; mind you I always use fresh farm eggs.

  15. Kirsti says

    My Grandma’s Recipe:
    1 c. Semi sweet chips
    1 c. Butterscotch chips
    1/2 c. Peanut butter
    3 c. Mashmellows
    1 c. Salted peanuts

    Double boiler first three, cover second two. Only needs about 30 minutes to set :-)

  16. Janet Bell says

    I make rocky road with a biscuit base. Then add dessicated coconut, to melted chocolate and copha, then add chopped cherries and chopped marshmallows mix through then pour over the biscuit base, this is yummy.An old lady gave me this recipe years ago and have used it ever since…

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