Rocky Road Candies
- Total Time: 3 hours
- Yield: 16 squares 1x
Description
The trick to elevating these treats above your normal store bought candy is to splurge for high-quality chocolate.
Ingredients
- 90 grams unsalted butter
- 3 tbsp (45 ml) golden syrup
- a pinch of sea salt flakes
- 200 grams milk chocolate - broken into chunks
- 200 grams 70% cocoa dark chocolate - broken into chunks
- 150 grams chocolate chip cookies - broken into small pieces
- 175 grams marshmallows - chopped into small pieces
- 50 grams dried sour cherries
- 50 grams dried cranberries
- 50 grams dried blueberries
Instructions
- Grease a loose bottomed square baking tray approximately 20 centimetres in length.
- Place the butter, golden syrup and salt in a medium sized saucepan and melt on a low heat. Stir to ensure a smooth consistency and then remove from the heat.
- Meanwhile place both the milk and dark chocolate in a bowl over a pan of simmering water. Don’t let the water touch the bowl. By keeping the bowl away from the water you are using indirect heat to melt the chocolate and this will reduce the chances of the chocolate burning. Stir constantly until all of the chocolate has melted.
- Immediately add the melted chocolate to the pan with the melted butter and syrup and stir well.
- Then add the broken cookies, chopped marshmallows, cherries, cranberries and blueberries and stir again.
- When all of the ingredients are fully combined pour the mixture into the greased baking tray. Smooth down the top and then leave to cool for 30 minutes.
- Now cover with cling film and place in the fridge for at least three hours.
- When the mixture has set, carefully remove from the baking tray and cut into 1 inch squares.
- Store in the fridge until you are ready to serve.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Category: Chocolate
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 200
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Frequently Asked Questions
Why does this recipe use a double boiler instead of melting the chocolate directly in the saucepan?
The instructions note that indirect heat—keeping the bowl away from the simmering water—reduces the chances of the chocolate burning. Chocolate scorches easily over direct heat, so the double boiler method gives you gentler, more controlled melting.
Why does the mixture need at least three hours in the fridge after the initial 30-minute cool?
The 30-minute room-temperature rest lets the mixture settle and begin to firm, while the minimum three-hour fridge time fully sets the chocolate-butter slab so it can be cleanly cut into 1-inch squares without crumbling. 
What is golden syrup and can I substitute it?
Golden syrup is a thick, amber-colored cane sugar syrup common in British baking. It keeps the chocolate mixture pliable and adds a mild caramel note. If unavailable, light corn syrup is the closest substitute in terms of sweetness and viscosity.
