ROCKY ROADTuesday, August 20, 2013
Going out to a friends house and need a gift to take but don't have the time or enthusiasm to switch on the oven- Rocky Road is your answer.
It has all the charm of an oven baked treat with only a little melting and stirring to contend with. The original recipes for Rocky Road contain nuts, and feel free to reduce the quantity of marshmallows and add your nut of choice- chopped brazils work really well.
- 250g dark chocolate
- 150g milk chocolate
- 175g soft butter
- 4 tablespoons golden syrup (or table syrup if you cannot find golden syrup)
- 250g graham crackers (or digestive biscuits )
- 200g mini marshmallows
- 1 tablespoon icing sugar
- Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
- Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
- Take the pan off the heat, and add the crushed biscuits and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
- Tip into a foil tray or silicone tray ( 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can- it will look bumpy, don't panic, that's your rocky road!
- Refrigerate until firm enough to cut, which will take about 1 1/2–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
- Push the icing sugar through a small sieve to dust the top of the Rocky Road.
- Cut into the desired number of pieces- smaller works better and leaves people reaching for a 2nd, 3rd....4th piece!