Rocky Road
  • 2 cups of sugar
  • 3 tablespoons of gelatine
  • 1½ cups of water
  • 1 cup evaporated milk
  • 2 teaspoons vanilla essence
  • 1 cup peanuts
  • ½ cup place cherries (optional)
  • 5 tablespoons cocoa
  • 1 cup powdered (icing) sugar
  • 8oz (250g) copha
  1. Place sugar, gelatine and water in a large saucepan. Bring to the boil stirring occasionally, then simmer for 20 minutes.
  2. Add evaporated milk, bring back to the boil and boil a further two minutes.
  3. Allow to cool, add vanilla essence then beat mixture until thick and creamy.
  4. Pour into a greased and lined cake tin; when set roughly chop.
  5. Place in a large lined container, sprinkle peanuts and cherries (if desired) through marshmallow.
  6. Combine cocoa and icing sugar; over a low heat melt copha, add slowly to cocoa mixture, mixing until well blended.
  7. Allow to set slightly, the mix through marshmallows mixture.
  8. Allow to set. Cut into pieces of desired size.
  9. *FOOTNOTE = If desired, before beating marshmallow mixture, divide in half and colour one half pale green and the other half pink.
Recipe by Country Recipe Book at