Thursday 5 December 2019

Rocky Road

Rocky Road
Rocky Road

Sharon Hearne Smith


White chocolate gives an instant twist on a classic Rocky Road. The ingredients used here bring plenty of different colours, textures and flavours but if you aren't keen on Turkish delight, you can use fudge instead. In fact, fudge is delicious added into this mix, as are dried cranberries and apricots. The list is endless, so be as inventive as you like. Buckle up for a white knuckle ride!

Makes 12

you will need

Sunflower oil, for greasing

25g desiccated coconut

500g white chocolate

150g marshmallows (large

ones work better than mini)

150g Turkish delight

100g shelled green pistachios

100g mixed peel

Essential kit:

23cm square cake tin or

baking dish


Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.

Toast the coconut in a wide, dry frying pan over a medium heat, tossing regularly, until golden. Remove from the heat and set aside.

Next, break the chocolate up into a large heatproof bowl. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn't touch the bowl. When melted, remove from the heat and stir until smooth.

With scissors, snip the marshmallows in half on top of the chocolate and then add the Turkish delight, pistachios, mixed peel and toasted coconut. Stir everything together well.

Pour into the tin and spread evenly with the back of a spoon. Move any large lumps around to fill any gaps or corners as necessary. Cover and refrigerate for at least 1 hour until set.

Lift out of the tin, cut into 12 pieces and stack in a pretty pile on a board to serve. These will keep for up to a week in an airtight container in the fridge (if they survive that long!).

Weekend Magazine

Editors Choice

Also in Life