by lapadia
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lapadia's Notes:
ExpandNote: only about half of this recipe will be needed for the rocky road Ask a question about this ingredient
Candy thermometer, Cooking spray Ask a question about this ingredient
3 packages of dry gelatin (will use 2-1/2 tablespoons of it) Ask a question about this ingredient
1/2 cup warm water Ask a question about this ingredient
1-2/3 cups superfine sugar Ask a question about this ingredient
1/2 cup plus 1-1/2 teaspoons white corn syrup Ask a question about this ingredient
1/3 cup water, extra Ask a question about this ingredient
1-1/2 tablespoon rosewater (not rose extract)) Ask a question about this ingredient
3/4 cup powdered sugar, sifted – to be used for garnish Ask a question about this ingredient
Lightly spray cooking spray onto an 8x8 inch cake pane and line with parchment paper. Sift about 3 tablespoons powdered sugar onto the parchment, set aside.
Ask a question about this stepPlace 2-1/2 tablespoons of the gelatin and warm water in the bowl of an electric mixer fitted with a whisk attachment. Stir well to combine and set aside.
Ask a question about this stepPlace the sugar, syrup and extra water in a 2 quart saucepan over medium heat. Bring to a boil and cook without stirring until a candy thermometer has reached the soft ball stage (115°C/240°F) – about 10 minutes. Remove from the heat.
Ask a question about this stepWith the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Beat for 10 minutes or until the mixture is thick and fluffy. Add the rosewater and beat to combine about 30 seconds more.
Ask a question about this stepScrape the marshmallow into your previously prepared pan, spread as smooth as possible with a damp rubber spatula. Dust the top with sifted powdered sugar, let stand uncovered at room temperature until set…up to 12 hours.
Ask a question about this stepInvert the marshmallow onto a cutting board that has been dusted with powdered sugar. Peel off the parchment; it will be sticky, dust with sifted powdered sugar. Cut into bite size squares (for rocky road) with a sharp knife or kitchen shears. Dip the sides in powdered sugar, shake off excess and store in an airtight container up to two weeks.
Ask a question about this step18ozs total chocolate = 10ozs 70% dark chocolate and 8oz semi sweet chocolate Ask a question about this ingredient
3-4 cups homemade rosewater marshmallows cut into bite size pieces Ask a question about this ingredient
1-1/2 cup pistachio halves and pieces - unsalted or lightly salted Ask a question about this ingredient
1/4 cup finely minced tart cherries Ask a question about this ingredient
A baking sheet lined with parchment paper that has been lightly sprayed with cooking spray Ask a question about this ingredient
Slowly melt 10ozs of the chocolate in a microwave at 50% power, stir to help the melting process after each minute.
Ask a question about this stepWhen the chocolate has just about melted, stir in the last 8ozs, microwave for 30 seconds at 50% power.
Ask a question about this stepRemove from the microwave and stir until the chocolate mixture is completely melted and smooth.
Ask a question about this stepQuickly stir in the nuts and cherries and then gently but quickly fold in the marshmallows to coat.
Ask a question about this stepSpread the mixture onto the prepared baking sheet, square off and if needed, press down to smooth the top. Let dry at room temperature, 4 hours to overnight.
Ask a question about this stepWith a sharp knife, cut into pieces and store in an airtight container up to a week.
Ask a question about this stepThanks :), VVV! I was pleased with how it turned out. re: Bud, haha, he is just following me around this Halloween weekend!
Thanks for all your comments! Actually replied to all don't see them - btw :)
Wow Lapadia!! This is an amazing variation. Can't wait to try yours!
Thanks, LG! Back to you, I like some of the different ingredients you use that I have never tried with Rocky Road.
I am picking up rosewater and making this with my daughter within a week. This sounds absolutely to die for.
Sounds great, Bevi! Would love to hear back after you have tried it :) btw- checked out your daughter's preserves online, love the jars they use :)
Mmmmm, the rose, cherry, and chocolate sound like a divine combination.
OMG, I wish I could eat this! I truly can practically taste it from your lovely flavors on the "page."
Ha,ha, thanks so much! Btw - I actually replied back to you yesterday, but it never showed up “system glitch”. I was looking at your Rose scented Bons with white chocolate and I liked how you worked with the actual rose pedals to achieve your scent, etc. will have to try that sometime.
Thanks, so much, sdebrango! My reply did not show yesterday, woo-hoo I am making progress with it all, today :)
Yum! Love all the flavors you've got working here & the homemade rosewater marshmallows sound too-die-for on their own.
this is such a clever take on the classic. i love it!
what does bud have to do with "depending on your cat"?