Rocky Road

This was the very first recipe I did all by myself as a child and is incredibly sentimental. I watched Nigella Lawson make her delectable Rocky Road in her Christmas special and was mesmerised and became a fan of hers in that moment. I loved the taste of Rocky Road. The fact that with every bite, you had a different texture with the crunch of the biscuit and nuts, the soft chewiness of the marshmallow and the taste, or maybe it was just the sugar!

Rocky Road

Rocky Road was invented in the 1850s in Australia. It literally does refer to the rocky road that people travelled on. Traditional Rocky Road contains marshmallows, desiccated coconut, jelly, glace cherries, peanuts, Turkish delight, strawberry sauce and uses milk chocolate.

The great thing about Rocky Road is that it is incredibly versatile and you can add whatever you want to suit whatever age. I’m going to show you the Rocky Road that I made at the time. Of course you can vary the chocolate – I prefer using more dark chocolate, so it isn’t too sickly sweet, which too often chocolate can be.

Ensure that your tin is greased and lined so it is easier to remove the Rocky Road from the tin once set. Try even using a disposable foil container, meaning no hassle of washing up. This can serve 24 or 48, depending on the size you cut the pieces into. Dust the Rocky Road with icing sugar before wrapping in bags or giving in boxes.

BE WARNED – THIS IS VERY ADDICTIVE AND VERY DELICIOUS….. 

Ingredients:

300g dark chocolate

100g milk chocolate

175g Stork

4 tbsp golden syrup

200g amaretti biscuits – if you cannot find them, use another biscuit such as Digestive or Rich Tea or try making them using my recipe

150g shelled nuts – I like salted peanuts (salt enhances the chocolate flavour)

150g glace cherries

125g mini marshmallows

Icing sugar, to decorate

  1. Grease a 25cm x 30cm (10 inch x 12 inch) square tin with Stork and cut out a piece of baking parchment to cover the base and sides with some overhang on two sides so you can lift it out.
  2. Chop the chocolate into very small cubes – alternatively you could grate it, but it is much easier to use a knife, because you will also be cutting up other ingredients.
  3. Melt the Stork and golden syrup. Turn off the heat, leaving the pan on the stove. Add the chopped chocolate and stir until completely combined.
  4. Using a rolling pin and a sandwich bag, bash the amaretti biscuits into crumbs. You still want to have some large chunks of biscuit for that contrast of texture. Repeat with the nuts.
  5. Removing the pan from the stove, add in the nuts and biscuits.
  6. Chop the glace cherries in half and add the cherries and the marshmallows to the pan. Fold the mixture together so that every ingredient is coated in the glossy chocolate.
  7. Pour the mixture into the lined tin and using a spatula, level the mixture as much as possible.
  8. Refrigerate the Rocky Road for about 2 hours or until it is set enough to cut smoothly. Dust the surface with icing sugar. Using the baking parchment, lift out the Rocky Road. With a knife dipped into hot water, cut the Rocky Road into 24 or 48 squares.

To give as gifts, place the Rocky Road into cellophane bags and seal with some decorative ribbons.

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