Rosewater-Pistachio Rocky Road

By • October 27, 2011 • 15 Comments



Author Notes: This holiday confection is full of spongy homemade marshmallow chunks with a soft delicate rosewater delight, crunchy pistachios and hints of tart cherries enrobed with a silky smooth dark chocolate.

I have been making rocky road for the holidays, per family request, for many years; in fact, I have the recipe posted on Food52. This year I was inspired to make homemade marshmallow, and, to achieve a spumoni flavor – my favorite holiday ice cream. So I picked up a bottle of rose water, dark chocolate, pistachios and tart cherries, tweaked my old “road” recipe, and adapted a marshmallow recipe and technique taken from Donna Hay’s online recipe, one I had filed away, as well as the Joy of Baking and Food52 recipes, combined.

Homemade marshmallow has been on my “to do” list for a while and I can now happily say there is nothing that compares to its airiness; there will be no going back to store bought whenever it is possible to make my own. And, although I didn’t quite achieve the spumoni-like flavor I hoped for, I am very pleased with the results of this endeavor, and I hope you will be too!

NOTE: the marshmallow needs to be made any time from 2 weeks to 1 day ahead of making this rocky road. I prefer to make it at least 2-3 days ahead.


lapadia

Makes about 36 squares, depending on your cut

MARSHMALLOWS

  • Note: only about half of this recipe will be needed for the rocky road
  • Candy thermometer, Cooking spray
  • 3 packages of dry gelatin (will use 2-1/2 tablespoons of it)
  • 1/2 cup warm water
  • 1-2/3 cups superfine sugar
  • 1/2 cup plus 1-1/2 teaspoons white corn syrup
  • 1/3 cup water, extra
  • 1-1/2 tablespoon rosewater (not rose extract))
  • 3/4 cup powdered sugar, sifted – to be used for garnish
  1. Lightly spray cooking spray onto an 8x8 inch cake pane and line with parchment paper. Sift about 3 tablespoons powdered sugar onto the parchment, set aside.
  2. Place 2-1/2 tablespoons of the gelatin and warm water in the bowl of an electric mixer fitted with a whisk attachment. Stir well to combine and set aside.
  3. Place the sugar, syrup and extra water in a 2 quart saucepan over medium heat. Bring to a boil and cook without stirring until a candy thermometer has reached the soft ball stage (115°C/240°F) – about 10 minutes. Remove from the heat.
  4. With the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Beat for 10 minutes or until the mixture is thick and fluffy. Add the rosewater and beat to combine about 30 seconds more.
  5. Scrape the marshmallow into your previously prepared pan, spread as smooth as possible with a damp rubber spatula. Dust the top with sifted powdered sugar, let stand uncovered at room temperature until set…up to 12 hours.
  6. Invert the marshmallow onto a cutting board that has been dusted with powdered sugar. Peel off the parchment; it will be sticky, dust with sifted powdered sugar. Cut into bite size squares (for rocky road) with a sharp knife or kitchen shears. Dip the sides in powdered sugar, shake off excess and store in an airtight container up to two weeks.

ROCKY ROAD - This Rocky Road is made without tempering the chocolate:

  • 18ozs total chocolate = 10ozs 70% dark chocolate and 8oz semi sweet chocolate
  • 3-4 cups homemade rosewater marshmallows cut into bite size pieces
  • 1-1/2 cup pistachio halves and pieces - unsalted or lightly salted
  • 1/4 cup finely minced tart cherries
  • A baking sheet lined with parchment paper that has been lightly sprayed with cooking spray
  1. Slowly melt 10ozs of the chocolate in a microwave at 50% power, stir to help the melting process after each minute.
  2. When the chocolate has just about melted, stir in the last 8ozs, microwave for 30 seconds at 50% power.
  3. Remove from the microwave and stir until the chocolate mixture is completely melted and smooth.
  4. Quickly stir in the nuts and cherries and then gently but quickly fold in the marshmallows to coat.
  5. Spread the mixture onto the prepared baking sheet, square off and if needed, press down to smooth the top. Let dry at room temperature, 4 hours to overnight.
  6. With a sharp knife, cut into pieces and store in an airtight container up to a week.

Comments (15) Questions (0)

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Dsc00426

over 2 years ago vvvanessa

this is such a clever take on the classic. i love it!
what does bud have to do with "depending on your cat"?

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Thanks :), VVV! I was pleased with how it turned out. re: Bud, haha, he is just following me around this Halloween weekend!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

oops...Bud's gone :)

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks for all your comments! Actually replied to all don't see them - btw :)

Lorigoldsby

almost 3 years ago lorigoldsby

Wow Lapadia!! This is an amazing variation. Can't wait to try yours!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, LG! Back to you, I like some of the different ingredients you use that I have never tried with Rocky Road.

Cakes

almost 3 years ago Bevi

I am picking up rosewater and making this with my daughter within a week. This sounds absolutely to die for.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Sounds great, Bevi! Would love to hear back after you have tried it :) btw- checked out your daughter's preserves online, love the jars they use :)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmm, the rose, cherry, and chocolate sound like a divine combination.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

OMG, I wish I could eat this! I truly can practically taste it from your lovely flavors on the "page."

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Ha,ha, thanks so much! Btw - I actually replied back to you yesterday, but it never showed up “system glitch”. I was looking at your Rose scented Bons with white chocolate and I liked how you worked with the actual rose pedals to achieve your scent, etc. will have to try that sometime.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful Lapadia, I love it all!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, so much, sdebrango! My reply did not show yesterday, woo-hoo I am making progress with it all, today :)

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Love all the flavors you've got working here & the homemade rosewater marshmallows sound too-die-for on their own.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, HLA!!You are inspiring...btw:)