Food52
This confection is full of spongy homemade marshmallow chunks with a soft delicate rose petal jelly delight, crunchy pistachios and hints of tart cherries enrobed with a silky smooth dark chocolate. I‘ve made rocky road during the holidays with store bought marshmallows for many years; but homemade marshmallow has been on my “to make” list for a while so this time around I did just that. This recipe adapts a marshmallow recipe and technique taken from Donna Hay’s online recipe, as well as the Joy of Baking and Food52 recipes, combined. Spumoni flavors, usually in ice cream, is a must for the Holidays, IMO, and so inspired by that I tweak my usual “road” recipe; picked up some dark chocolate, pistachios and tart cherries to help achieve my favorite holiday flavors. I must say, there will be no going back to store bought whenever it is possible to make my own, there is nothing that compares to its homemade airiness; I am pleased with the results of this endeavor, 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.
