Now for the fun, quick part! I take the saucepan off the heat and immediately stir in two and a half cups of the mini marshmallows, all of the peanuts, and all of the broken cookies. I work fast, folding gently but thoroughly until every piece is coated in that luxurious chocolate mixture. The warmth from the chocolate will just begin to soften the marshmallows, which is exactly what you want.
I immediately scrape the whole sticky, chunky mass into my prepared pan. I use the back of my spoon or slightly damp hands to press it into a firm, even layer. Then, I take the reserved half-cup of mini marshmallows and press them lightly across the top. I let the pan sit at room temperature for about 30 minutes, then I transfer it to the refrigerator to chill completely and set for at least 2 hours, or until it’s firm to the touch.
Pro Tips for Best Results
Low and slow is the mantra for melting the chocolate. I use the lowest heat setting on my burner and stir nonstop. If you’re worried about heat control, you can use a double boiler: place a heatproof bowl over a pot of simmering water (making sure the bowl doesn’t touch the water). This gentle, indirect heat virtually guarantees a smooth melt without any risk of burning. I’ve tried both methods, and while the direct stove method is faster, the double boiler is foolproof for beginners.
Undermix your add-ins. When you fold in the marshmallows, nuts, and cookies, stop as soon as they’re evenly distributed. Over-stirring, especially while the mixture is still very warm, can cause the marshmallows to melt completely into a gooey mess and the cookies to turn to mush. You want distinct pockets of each texture. A few light folds does the trick perfectly.
For the cleanest slices, chill it thoroughly. I know it’s tempting to cut into it after an hour, but patience is key. Let it get completely firm in the fridge—I often leave mine overnight. When it’s fully set, use the parchment paper sling to lift the whole slab onto a cutting board. I run a large, sharp knife under hot water, wipe it dry, and then cut. The warm knife glides through the cold chocolate like butter, giving you gorgeous, clean-edged squares.
If your kitchen is warm, store the candy in the fridge until right before serving. Rocky Road has a relatively low melting point because of the chocolate and condensed milk. Leaving it on a counter in a warm room can make it soft and messy. I keep mine refrigerated until about 15 minutes before I’m ready to serve or pack it up for gifting.
Common Mistakes to Avoid
The most common mistake is using high heat to melt the chocolate. This will cause the chocolate to “seize”—it will become a thick, grainy, and unusable clump. If this happens, there’s no saving it. I learned this the heartbreaking way with my first batch. Trust me, low heat and constant stirring is the only way. If you’re nervous, the double-boiler method is your safest bet.
Don’t add the marshmallows while the chocolate mixture is still on the heat. The residual heat from the pan is more than enough to soften them slightly. If you stir them in over the burner, they will melt into a sticky, stringy glue that ruins the texture of your candy. Always take the pan completely off the heat source before adding your mix-ins.(See the next page below to continue…)