Not So Rocky Road

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This one is a kid-special, though I’m pretty sure grown-ups will like it too – especially those in need of a sugar-hit. Seriously smooth chocolate fudge filled with marshmallows, gummy bears and sprinkled with popping-candy to top it off. Perfect for children’s parties, or, just because.

RR3

A kid favourite!

What You Need:

Fudge:

400g milk chocolate, chopped

50g butter, cubed

385ml can of condensed milk

RR1

Ingredients

 

Filling:

Popping candy

Gummy Bears

Marshmallows – I chopped mine into about four pieces each

RR2

Too easy to mix!

 

How it’s Done:

Start by preparing a slice tin by greasing and lining with greaseproof paper. My tin is about 18cm square. Place about a cup (or handful) of Gummy Bears and chopped marshmallows into the bottom of the tin randomly. Now, it’s fudge time.

 

I’ve blogged about this fudge recipe a couple of times before. It’s ridiculously simple. Just add your butter and condensed milk to a small saucepan, and stir constantly over a medium heat until the butter has melted completely. Add chocolate and continue to stir vigorously until it all comes together. Working quickly, add the fudge mixture to your prepared tin, directly over the top of the Gummy Bears and marshmallow. Add a few extra Gummy Bears on top, then sprinkle with Popping Candy. Place the slice tin into the fridge for about an hour.

 

And that’s it! Told you it was too easy.

 

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Chocolate Spoons

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What goes with winter? Open fires, cosy rooms, woollen coats and chocolate. Always with the chocolate. Hot chocolate to be specific. I’m not a coffee drinker (anymore…wahhh!) and although I don’t mind the occasional herbal tea, my blood-warming drink of choice is hot chocolate. Day to day, I devour a sugar-free brand but for something special – there’s these. The real deal. Chocolate spoons. Simply add to warm milk…

 

Ingredients for Chocolate Spoons

Ingredients for Chocolate Spoons

What You Need:

  • Spoons. While you can use and re-use your finest silver, I bought a pack of cute mini-faux-silver spoons from one of those Super-Cheap shops – 50 spoons for $2. Bargain.
  • Chocolate. As always, the better the quality, the better the result will taste. For dark chocolate in particular, try using one that is at least 75% cocoa. You’ll thank me for it later.
  • Flavours: try adding mini marshmallows, chopped Jersey Caramels, cinnamon or chilli. Be adventurous! Try sea salt flakes (on dark choc) or raspberry dust* (recipe below) My one word of advice is this – think about who you’re making these for. Kids or adults? For my children, I’m more likely to make them with marshmallows, for myself – chilli or raspberry.
  • A chocolate mould. Make sure it’s deep enough to fit a spoon. I used a mini-muffin silicone mould.

 

How to make chocolate spoons...

How to make chocolate spoons…

 

How it’s Done:

Make sure your mould is clean and dry. Melt chocolate in a cup in the microwave, or in a double boiler over the stove. Spoon melted chocolate into moulds, tapping gently to get rid of any air bubbles. Add the spoon and flavours before chocolate sets completely. Leave for at least twenty to thirty minutes, pop out of mould gently.

 

Hot Chocolate, Chocolate Spoons with Raspberry

Hot Chocolate, Chocolate Spoons with Raspberry

To Serve:

Heat milk in either a saucepan over low heat – don’t let it quite come to the boil – or in the microwave. Serve in a large cup or mug, add chocolate spoon and stir until chocolate has dissolved. Yummo! Chocolate spoons are also great bunched together and tied with ribbon for a simple gift idea. Try finding delicate vintage spoons at your local second hand shop or market, playing around with mould shapes and sizes…the ideas are endless.

 

Dark Chocoate and Raspberry Dust Chocolate Spoon

Dark Chocoate and Raspberry Dust Chocolate Spoon

*Raspberry Dust Recipe

A handful of fresh raspberries, washed, dried and thrown into the dehydrator for about 5 hours on high. They won’t develop a crunchy texture, more like a fruit leather. Once dried, place the fruit into a snap lock bag, and into the freezer. Once frozen – but still in the bag – smash gently with the back of a knife of small hammer.

Voila! Raspberry Dust!

Store in an airtight container in the pantry. Use sprinkled on ice cream, meringues, biscuits or even warm Camembert cheese.

Chilli Chocolate Spoons

Chilli Chocolate Spoons