Candy without dairy doesn’t always work like you want. I have been trying (unsuccessfully) to make toffee for years. I actually got pretty close this year when I was trying to make caramel. It turned out more like those See’s lollipops. Well, this is a recipe I was a little nervous about. I didn’t think the candy was setting up, but I left some out of the fridge overnight and it didn’t melt. Success!
Mama’s Rocky Road
2 cups dairy-free chocolate chips
2 Tablespoons dairy-free butter or coconut oil
3 cups mini-marshmallows
1 1/4 cups dairy-free sweetened condensed milk
2 cups chopped nuts (I used pecans and actually like it!)
In a double boiler, or stainless steel bowl over a pan of water, melt chocolate, butter/oil and milk together. Remove from heat. In a large bowl combine nuts and marshmallows, fold chocolate in chocolate mixture. Line a 9×13 pan with waxed or parchment paper. Press candy into pan (mine didn’t fill a 9×13) and chill for 2 hours. Cut with sharp knife and store in an airtight container at room temperature.
That is it! It was a bit messy, but I really didn’t mind licking all the chocolate off of bowls and utensils. In fact I think I might have another piece right now.