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Panocha Rocky Roads

the.instructor's picture
  Granulated sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Strong coffee 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄4 Cup (4 tbs)
  Corn syrup 1 Tablespoon
  Butter/Margarine 2 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.

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