Super Easy Rocky Road Candy Recipe


The best thing about the future is that it comes one day at a time. –Abraham Lincoln

This is a about as simple as you can get as far as a recipe for making something sweet; although I do recall when you kids were little and wanted a treat that you would stir peanut butter and powdered sugar together and then roll the mixture into little balls.


  • 3 (7 oz) Hershey’s Milk Chocolate with Almonds bars
  • 1 cup marshmallows


  1. Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool. Once cool, stir in the marshmallows and pour into a 8×8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.

Peanut Brittle

peanut brittle

A person without a sense of humor is like a wagon without springs.  It’s jolted by every pebble on the road.  –Henry Ward Beecher


  • 1 cup raw Spanish peanuts
  • 1 cup white sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 1 teaspoon baking soda


Lay out several sheets of foil to spoon the hot peanut brittle onto.  In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web.   Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove.  Add soda and stir.  Mixture will foam up.  Spoon out bite-size pieces onto un-buttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Rolo Bites

rolo bites

An ounce of mother is worth a pound of clergy. — Rudyard Kipling

We had this easy and yummy little treat at Emilie’s.

50 small pretzel twists
50 pieces rolo candies
50 pieces whole pecans or 50 pieces walnuts

1 Place pretzel pieces on a baking sheet.  (I like Snyder’s pretzels).
2 Top with one Rolo candy.
3 Place in a warm (250 degrees) oven to just let the Rolo candy melt on top of the pretzel to hold it in place.
4 Remove from oven and place a pecan piece on top.
5 Let cool and harden.

Ghirardelli Truffles

Whenever I think of candy making I always think of the old I Love Lucy candy making episode:

lucille ball candy

  • 1/3 cup heavy cream
  • 6 tablespoons unsalted butter, cut into small pieces 
  • 1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips 
  • 1/3 cup Ghirardelli Unsweetened Cocoa
  1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Candied Nuts

2 c nuts of choice
3/4 c white sugar
1/3 c water
2 tsp vanilla
1/4 tsp cinnamon
Preheat oven to 350F. Place nuts on cookie sheet. Toast for 10-15 minutes, shaking the pan once or twice to stir.  Alternately, in a frying pan without any oil, cook nuts over medium-high heat until browned. Combine sugar, water, vanilla and cinnamon in deep saucepan. Heat to a boil. Add toasted nuts and stir, continuing to cook until water has evaporated and nuts are coated in a sticky syrup {approximately 10-15 minutes over medium-high heat}.  Remove from heat and spread on a cookie sheet lined with waxed paper or foil to cool.

Marshmallow Fluff’s Never-Fail-Fudge

Let the holiday baking begin


2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5 oz. can evaporated milk (2/3 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semi-sweet chocolate pieces
1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test). Remore from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.  

I found this retro recipe at


Soda Cracker Toffee

soda cracker toffee

“I am not bound to win, but I am bound to be true. I am not bound to succeed, but I am bound to live up to what light I have.” –Abraham Lincoln

I love toffee.  I think I got this version from my friend April.

  • 40 salted saltine crackers or enough to line your jelly roll pan
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 cups semisweet chocolate chips
  • ½ to full bag of chocolate covered heath bits

Preheat oven to 400 degrees and line a jelly roll pan with aluminum foil or parchment paper.  Make sure the pan is rimmed because a plain cookie sheet will not be able to hold it.  Line saltine crackers in a single layer on the pan.

In a small pot, combine butter and sugar and bring to a boil. Once the mixture has come to a boil, continue boiling for 3 minutes, stirring occasionally until it is a deep  caramel color. Pour mixture over saltines and spread with a spatula making sure to cover the crackers thoroughly.

Bake for 5 or 6 minutes. It will bubble.  Remove from the oven and immediately sprinkle chocolate chips over the top.  Spread melted chocolate evening and top with heath bits.

Cool completely then break into pieces.


Easy Caramel Apples


photo credit: domestically

photo credit: domestically


We cannot go back and make a new start, but we can start now to make a new ending. –Unknown

  • 6 apples
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons milk
  1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
  2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
  3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Creamy Chocolate Fudge

“The small hopes and plans and pleasures of children should be tenderly respected by grown-up people, and never rudely thwarted or ridiculed.” –Louisa May Alcott

Creamy Chocolate Fudge – Recipe adapted by Our Best Bites from Kathy Jacobs

This recipe makes 5 pounds of fudge

1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla

In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.

While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.

After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.

Optional Mix-Ins, Toppings, and Changes:

-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge

-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.

-Add 1 1/2 cups chopped walnuts or pecans

-Top with chopped walnuts or pecans and marshmallows for rocky road fudge

Makes 117 1″ squares/5 pounds of fudge.

Campfire (Squeeze) Fudge

Even if work were not an economic necessity, it is a spiritual necessity. –Neal A. Maxwell

This is a recipe for making fudge when you are camping.

  • 1/2 cup cocoa
  • 1 stick margarine
  • 3 ounces cream cheese
  • 1 box powdered sugar
  • 1 teaspoon vanilla


No cooking required.

Place all ingredients into a gallon Ziploc baggie. Squeeze all the air out of the bag and seal. Place this bag inside another gallon Ziploc baggie, squeeze out the air and seal. Make sure each bag is sealed. This is the fun part. At the beginning of your road trip, let each person start squeezing the bag. The squeezing and the warmth of the hands is mixing the fudge. When the first person is tired of squeezing, pass it to the next person. When it is all mixed well, it will be like the fudge you make at home. Flatten the bag and fudge out and drop into a cooler of ice when you get to your campsite or in a small cooler in the car. When it is solid, it is ready to eat.