So, a couple of weeks ago, I made and blogged the recipe for ‘Not-So Rocky Road’ – a twist on the old favourite with gummy bears and popping candy. Now it seems lots of you liked that one – I think a lot of that had to do with how deceptively simple it is to make. I’ve since had a couple of requests for more Rocky Road ideas, and thought I’d start with this one. More for grown-ups than kidlets, this one is super-rich and rather decadent…
What You Need:
For the Chocolate fudge:
- 400g of dark chocolate. Use the best quality (with the highest cocoa percentage) that you can, chopped finely. I used a mix of 100g of Lindt and 300g of Nestle Plaistowe.
- 50g butter, cubed (don’t use margarine *shudder*)
- 1 x 385ml can of condensed milk. I used the skim version this time, only because that’s all I had in the pantry (also, ‘skim’ is not skim when it comes to condensed milk. The calorie count is still obscene. May as well use the real stuff!)
For the rocky in the road:
- 1 cup of marshmallows
- ½ cup of shelled walnuts
- ½ cup of salted pistachios, shelled
- ½ cup of glace cherries
Grease and line a slice tin – aprox 18cm x 18cm – and randomly place around half of your nuts, marshmallows and cherries. Then, to make fudge, in a medium saucepan over a very low heat, melt butter into the condensed milk. Stir continuously as it can stick to the bottom. Once the butter has melted, add all the chocolate at once, stirring vigorously. It gets thick very quickly, so use your muscles! Add fudge to the slice tin, as well as remaining nuts, cherries and marshmallows. Use the back of a dessert spoon or a knife to smooth as much as possible. Refrigerate for at least an hour, then using a super-sharp knife, cut into pieces. Because this one is so rich, I cut it into smaller pieces than I normally would.