Panocha Rocky Roads
|Granulated sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Corn syrup||1 Tablespoon|
|Maple flavoring||1⁄2 Teaspoon|
|Chopped nuts||1 Cup (16 tbs)|
|Marshmallows||10 Large, quartered|
In a large saucepan, mix the sugars, salt, coffee, cream, and corn syrup.
Stir constantly while bringing to a boil, then boil steadily, without further stirring, until a little of the syrup dropped into cold water forms a soft, waxy ball (236° on a candy thermometer).
Remove from the heat, add the butter and flavoring, and let stand while preparing a square or oblong pan (about 7 by 11 inches or 8 by 8 inches) by buttering it lightly and scattering over it the nuts and marsh-mallows.
When the candy has cooled almost to lukewarm, beat hard until it is thick and creamy, then pour it over the nuts and marshmallows.
When cold, cut into 18 squares.