Rocky Road

Ingredients

• 4 c chopped pecans
• 1 c sugar
• 1 c light corn syrup
• 12 c water
• 3 oz unsweetened chocolate
• 2 Tbsp margarine or butter
• 1 tsp vanilla
• 1 6 oz pkg semi-sweet chocolate pieces
• 1 6 14 oz pkg miniature marshmallows 3 12 c

Directions

1. Place nuts in a single layer in a large shallow baking pan Heat in a 350 oven for 10 minutes stirring once
2. Place toasted nuts in a very large buttered bowl set aside
3. Combine sugar corn syrup water and unsweetened chocolate in a large saucepan
4. Bring to boil over medium-high heat stirring constantly
5. Clip a candy thermometer to a side of the pan
6. Cook over medium heat to 238 soft ball stage without stirring about 12 to 15 minutes
7. Remove from heat remove thermometer
8. Stir in margarine vanilla and chocolate pieces
9. Pour over nuts and stir to coat
10. Spoon half of the chocolate mixture into buttered foil-lined 11 x 7 x 1 12-inch baking pan spread evenly with a wooden spoon
11. Sprinkle marshmallows on top
12. Place in 350 oven for 3 to 5 minutes until marshmallows soften
13. Spoon remaining chocolate mixture over marshmallows as evenly as possible
14. Use a spatula to spread over the marshmallow layer
15. Cool
16. Use foil to lift candy out of the pan
17. Cut into 1-inch pieces
18. Store in a covered container
19. Makes 72 pieces