Ingredients for Chocolate Covered Rocha
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1/4 cup water
- 1/2 cup light corn syrup
- 1 cup chocolate chips
- 1/2 cup chopped nuts
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How to Make Chocolate Covered Rocha
- Line a 15x10x1 inch baking sheet with foil, leaving an overhang on the sides for easy removal.
- Set the prepared baking sheet aside.
- Melt 1 cup (2 sticks) of unsalted butter in a heavy 3-quart saucepan over medium heat.
- Stir in 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Avoid splashing the sides of the pan.
- Attach a candy thermometer to the side of the pan.
- Reduce heat to medium and cook, stirring frequently, until the thermometer registers 290°F (143°C). The mixture should boil steadily across the entire surface.
- Remove from heat and carefully remove the thermometer.
- Immediately pour the hot mixture onto the prepared baking sheet.
- Spread the mixture evenly to about 1/4 inch thickness.
- Let cool for about 5-7 minutes, or until the top is set but still slightly tacky.
- Sprinkle 1 cup of your favorite chocolate chips evenly over the top.
- Let stand for 2 minutes to allow the chocolate to soften slightly.
- Spread the melted chocolate evenly over the candy base using a spatula or offset spatula.
- Sprinkle with 1/2 cup chopped nuts (e.g., pecans, almonds) pressing gently into the chocolate.
- Let cool completely at room temperature for at least 3-4 hours, or preferably overnight, until completely set.
- Carefully lift the set candy out of the pan using the foil overhang.
- Break into pieces and serve. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
35g
Carbs
4g
