Who doesn’t enjoy Rocky Road?? Yum! When I saw this Rocky Road recipe I was just looking for an opportunity to make it. My youngest child’s second birthday was approaching and I thought it the perfect opportunity to whip up this pile of deliciousness. I had asked a friend to make the birthday cake, had some bags of Doritos, a veg and fruit platter, and wanted to add something else sweet for our afternoon tea celebration.
The night before the party, my eldest daughter, Ruby, and I decided to start on the recipe. Good thing we did as we were missing the gelatine and vanilla essence, and didn’t consider the fact the marshmallow would need to set. Off we went the shops (in our pyjamas, I might add!) to buy our missing ingredients, and home again to get cracking.
The marshmallow was easy enough to make, aside from a bit of heavy-handedness of the part of Ruby and I. I didn’t observe Ruby adding the gelatine, and I think she might have added heaped rather than level tablespoons. I had my own turn doing this when adding the food colouring. The result? Our marshmallow was more of a blood red than a pink, and a lot firmer than a typical marshmallow. Whoops! Oh well…. We placed the marshmallow into the fridge to set, and called it a night.
The next morning It was time for us to complete our Rocky Road recipe. This part was simple. We had a number of neighbourhood children over keen to help with the party preparations, and there was something they could all help with. They took turns cutting up the marshmallow, measuring out and sprinkling the peanuts and cherries into the tray, and stirring the copha mixture. Once the copha mixture was ready, I poured it into the tray, covering the marshmallow, peanuts and cherries. Into the fridge it went to set, with just enough time to be ready before the party.
Just before the party was to begin I cut and plated up the Rocky Road. It was more crumbly than I had expected, but that wasn’t too bad as Rocky Road already looks a bit rugged. Now it was time for the taste test! I have to say the flavour was different that I had expected. The marshmallow was more like a jelly, and using copha rather than melted chocolate changed the flavour from that of a typical Rocky Road. Some people really enjoyed it, and others not so much. I was in the not so much category. A bit of a bummer as I was really keen to eat some typical Rocky Road! I still managed to eat three serves of it, though, lol.
I’m interested to hear what you think of it. Do you enjoy this old-school recipe, or are you more of a modern day Rocky Road fan? Regardless, it’s always fun to try out recipes for the first time and learn a few lessons. I hope you enjoy!
- 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
- Place sugar, gelatine and water in a large saucepan. Bring to the boil stirring occasionally, then simmer for 20 minutes.
- Add evaporated milk, bring back to the boil and boil a further two minutes.
- Allow to cool, add vanilla essence then beat mixture until thick and creamy.
- Pour into a greased and lined cake tin; when set roughly chop.
- Place in a large lined container, sprinkle peanuts and cherries (if desired) through marshmallow.
- Combine cocoa and icing sugar; over a low heat melt copha, add slowly to cocoa mixture, mixing until well blended.
- Allow to set slightly, the mix through marshmallows mixture.
- Allow to set. Cut into pieces of desired size.
- *FOOTNOTE = If desired, before beating marshmallow mixture, divide in half and colour one half pale green and the other half pink.