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Category: |
Category: |
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Ingredients: |
Ingredients: 1- 6 oz chocolate chips (approximately 1/2 regular bag)
2 Tbsp butter or margarine
1 egg, beaten *See note below
3 cups miniature marshmallows
1/2 cup finely chopped nuts- walnuts or pecans
1/2 cup coconut
Dash of salt
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Directions: |
Directions:Melt butter and chocolate in top of double boiler. Add beaten egg, 1/2 at a time and cook until smooth. It does not take very long. Take off heat and stir until room temperature.
Add nuts, coconut and marshmallows, stir.
Cut a piece of aluminum foil 12 inches long. spray with cooking spray, then place candy along short edge in line.
Roll foil around candy, and roll back and forth to make a round roll.
Chill in refrigerator. Unwrap candy and cut 1/2 inch slices |
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Number Of
Servings: |
Number Of
Servings:Approximately 2 dozen depending how thick they are |
Preparation
Time: |
Preparation
Time:20 minutes plus at least 30 minutes for cooling |
Personal
Notes: |
Personal
Notes: Regarding the egg in the candy: You can use a raw egg, but for safety reasons I prefer to buy an egg product which has been pasteurized. The egg is cooked somewhat but better safe than sorry.
If you do use pasteurized eggs, find a brand that is just whole eggs and doesn't have any seasonings like onion or paprika added.
This candy should always be refrigerated. If you use colored marshmallows you get a stained glass effect.
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This recipe for Rocky Road Candy is from