Panocha Rocky Roads Recipe
Ingredients
| Granulated Sugar | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs), firmly packed | |
| Salt | 1/4 Teaspoon | |
| Strong coffee | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Corn syrup | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| 1/4 to 1/2 teaspoon maple flavoring | ||
| Nuts | 1 Cup (16 tbs), chopped | |
| Marshmallows | 10 Large, quartered | |
Directions
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.
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.
Chef
