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Ingredients
- 26 ounce bittersweet or possibly semisweet chocolate coarsely minced
- Â Â (don't use unsweetened)
- 2 tsp grated orange peel
- 3/4 c. walnut halves
- 3/4 c. minced dry tart cherries
- Â Â (or possibly dry cranberries)
- 3 Tbsp. finely-minced crystallized ginger
- 22 lrg marshmallows
- 40 x paper or possibly foil candy c.
Directions
- Line 11- by 7-inch baking pan with foil, extending over sides. Place chocolate in medium bowl. Set over saucepan of simmering water (don't allow bottom of bowl to touch water). Stir till melted and candy thermometer registers 115 degrees. Remove bowl from over water. Fold in orange peel, then next 3 ingredients. Mix in marshmallows. Pour into prepared pan, spreading proportionately. Refrigeratetill chocolate is just hard sufficient to cut, about 1 hour.
- Using foil as aid, lift candy from pan. Fold down foil sides. Cut candy crosswise into 8 strips. Cut lengthwise into 5 strips, forming total of 40 squares. Transfer rocky road squares to paper or possibly foil candy c.. (Can be made 2 weeks ahead. Cover and chill. Let stand at room temperature at least 30 min and up to 1 hour before serving.)
- This recipe yields 40 pcs.
- Comments: Pack the candy in decorative holiday tins (antique ones, if you can find them).
- Yield: 40 pcs
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