Read Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Online
Authors: Anita Chu
Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (104 page)
General Description:
This classic American candy earned its name from its craggy, bumpy appearance
. Marshmallows and nuts are held together with milk chocolate, creating a gooey, nutty, sweet candy. First created as an ice cream flavor, rocky road was later made into a candy bar and is now a popular dessert flavor. Rocky road candy is common in Britain and Australia, where it may contain dried fruit or shredded coconut.
History:
The term
rocky road
was coined by William Dreyer of Dreyer’s ice cream in 1929. His partner Joseph Edy invented the marshmallow, walnut, and chocolate confection. However, the flavor was not known as “rocky road” until the Great Depression, when Dreyer renamed the ice cream to give the unhappy populace a boost to their spirits. In 1950, Annabelle Candy Company in San Francisco produced the Rocky Road candy bar that combined chocolate, marshmallows, and cashews.
Serving Suggestions:
Sprinkle pieces of rocky road over ice cream, mix it in to cookie batter, or use it to decorate cakes and cupcakes.
Candy-Making Notes:
The nuts that make rocky road rocky have varied over the years. Substitute pecans, almonds, or other nuts in this recipe.
Recipe:
14 ounces milk chocolate
3 cups miniature marshmallows
1 cup walnuts, coarsely chopped
1.
Line a 9-by-9-by-2 inch baking pan with foil and butter well.
2.
Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally. Remove from heat as soon as the chocolate is melted.
3.
Stir in the marshmallows and walnuts. Spread the mixture into the baking pan.
4.
Refrigerate 30 minutes or until firm. Use a sharp knife to cut into pieces.
Yield:
About 25 pieces
Storage:
Store in an airtight container for up to 1 week.
Volume
| U.S. | Metric |
| ¼ teaspoon | 1.25 milliliters |
| ½ teaspoon | 2.5 milliliters |
| 1 teaspoon | 5 milliliters |
| 1 tablespoon (3 teaspoons) | 15 milliliters |
| 1 fluid ounce (2 tablespoons) | 30 milliliters |
| ¼ cup | 60 milliliters |
| ⅓ cup | 80 milliliters |
| ½ cup | 120 milliliters |
| 1 cup | 240 milliliters |
| 1 pint (2 cups) | 480 milliliters |
| 1 quart (2 pints) | 960 milliliters |
| 1 gallon (4 quarts) | 3.84 liters |
Weight
| U.S. | Metric |
| 1 ounce | 28 grams |
| 4 ounces (¼ lb) | 113 grams |
| 8 ounces (½ lb) | 227 grams |
| 12 ounces (¾ lb) | 340 grams |
| 16 ounces (1 lb) | 454 grams |
Formulas
| U.S. | Metric |
| Cups to liters | Multiply cups by 0.236 |
| Cups to milliliters | Multiply cups by 236.59 |
| Inches to centimeters | Multiply inches by 2.54 |
| Ounces to grams | Multiply ounces by 28.35 |
| Ounces to milliliters | Multiply ounces by 29.57 |
| Tablespoons to milliliters | Multiply tablespoons by 14.79 |
| Teaspoons to milliliters | Multiply teaspoons by 4.93 |
Oven Temperatures
| Degrees Fahrenheit | Degrees Centigrade | British Gas Marks |
| 200°F | 93°C | — |
| 250°F | 120°C | ¼ |
| 275°F | 140°C | 1 |
| 300°F | 150°C | 2 |
| 325°F | 165°C | 3 |
| 350°F | 175°C | 4 |
| 375°F | 190°C | 5 |
| 400°F | 200°C | 6 |
| 450°F | 230°C | 8 |
| 500°F | 260°C | 10 |
High Altitude Baking Alterations
| Feet above sea level | Per teaspoon baking powder | Per cup sugar | Per cup liquid |
| 3,000 | –⅛ teaspoon | –½ to 1 tablespoon | 1 to 2 tablespoons |
| 5,000 | –⅛ to –¼ teaspoon | –½ to 2 tablespoons | 2 to 4 tablespoons |
| 7,000+ | –¼ teaspoon | –1 to 3 tablespoons | 3 to 4 tablespoons |
Conversions
| All-purpose flour | ||
| 1 tablespoon | ¼ ounce | 7 grams |
| 1 cup | 5 ounces | 140 grams |
| Granulated sugar | ||
| 1 tablespoon | ½ ounce | 14 grams |
| 1 cup | 5 ounces | 140 grams |
| Brown sugar | ||
| 1 tablespoon | ½ ounce | 14 grams |
| 1 cup | 8 ounces | 220 grams |
| Confectioners’ sugar | ||
| 1 tablespoon | ¼ ounce | 7 grams |
| 1 cup | 4 ounces | 110 grams |
| Butter | ||
| 1 tablespoon | ½ ounce | 14 grams |
| Milk or heavy cream | |
| 1 cup | 8 fluid ounces |
Substitutions
| Ingredient | Amount | Substitute |
| Baking powder | 1 teaspoon | ¼ teaspoon baking soda plus ⅝ teaspoon cream of tartar |
| Butter | 1 cup | 1 cup margarine; 1 cup butter substitute; ⅞ cup vegetable oil |
| Buttermilk | 1 cup | 1 cup sour cream; 1 tablespoon lemon juice or white vinegar plus enough milk to equal 1 cup; 1 cup milk plus 1¾ teaspoons cream of tartar |
| Corn syrup | 1 cup | 1¼ cups sugar or brown sugar plus an additional ¼ cup of a liquid in the recipe |
| Cornstarch | 1 tablespoon | 2½ teaspoons potato starch or arrowroot; 5 teaspoons rice starch 2 tablespoons quick-cooking tapioca |
| Cream | 1 cup | 1½ tablespoons melted butter plus enough whole milk to equal 1 cup |
| Egg | 1 large egg | 3½ room-temperature egg substitute |
| Granulated sugar | 1 cup | 1¾ cups confectioners’ sugar; 1 cup super-fine sugar |
| Honey | 1 cup | 1¼ cups granulated sugar plus an additional ⅓ cup of a liquid in the recipe |
| Lemon juice | 1 teaspoon | ½ teaspoon white vinegar or rice vinegar |
| Light brown sugar | 1 cup | ½ cup brown sugar (packed) plus ½ cup granulated sugar |
| Milk | 1 cup | ½ cup evaporated milk plus ½ cup water; 1 cup soy milk or rice milk |
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