This is a must for caramel lovers. Tasty caramel treats covered in chocolate then drizzled with decadent caramel sauce.
Who doesn’t like Rocky Road? The traditional recipe has been one I have been making for years and has been incredibly popular. When thinking of ways to elevate it and make it extra special caramel instantly came to mind, and voila my Caramel Rocky Road was born!
One great thing about Rocky Road is how easy it is to adapt the recipe to include more of what you want and less of what you don’t. For example if you don’t like marshmallows, leave them out and add more popcorn or digestives. It really that simple.
You can also make this and use bought caramel sauce to drizzle on the top if you don’t want to go to that extra bit of effort to make your own. But as someone who doesn’t usually like caramel, this caramel sauce was pretty damn tasty, so I would recommend making it if you have the time.
The caramel sauce is quite runny when warm but gets quite firm when cold. If you are using this from the fridge, I would heat a couple of tablespoons of it in the microwave which will then make it far easier for you to drizzle – just be careful as hot caramel burns!
Rocky Road makes a great gift wrapped up in cellophane bags. Each year I usually make a few batches to give as gifts at Christmas because people really like a homemade gift. I have already had requests from people asking for some for this Christmas!
This Rocky Road will easily keep in an airtight container for a week. I haven’t managed to test if it would keep for longer because it’s always eaten far too quickly for that! I took my first batch of this to a little get-together we had for my husband’s birthday and the whole lot went in no time at all. That’ when you know you’ve come up with a good recipe!
The quantities below make a lot more caramel sauce than you will need for this recipe but it keeps for up to one month in the fridge and is so versatile.
If you are making your own caramel sauce, start by making this before the actual Rocky Road.
For the Caramel Sauce
240g caster sugar
½ tsp sea salt
225g double cream
For the Rocky Road
300g milk chocolate
150g golden syrup
100 unsalted butter
100g digestive biscuits
80g toffee popcorn
150g caramel wafer bars (5 bars), chopped
50g mini marshmallows
60g caramel buttons
Sprinkles to decorate
- Add the water, sugar and salt to a pan on medium heat and stir until it comes to the boil
- Without stirring, allow the it to bubble away until it becomes a light to medium amber colour which should take 5-6 minutes
- As soon as it gets to the right colour, pour in the cream and then stir continuously for around 5 minutes until it becomes thicker and darker, or reaches 110ºC
- Pour into a heatproof container and keep in the fridge for up to one month
- Line a square 20x20cm tin with parchment paper and set aside
- Add the chocolate, butter and golden syrup to a heatproof dish and melt in short bursts in the microwave, stirring between each burst
- While the chocolate is melting, add the digestive biscuits to the bowl and crush using something like a rolling pin. You can do this in a food processor, but you don’t want them to be broken into a fine crumb. Plus why create more washing up than you need to?
- Once the biscuits are crushed, add the chopped caramel wafers, mini marshmallows, caramel buttons and toffee popcorn and mix through
- Once the chocolate is fully melted give it a really good stir to fully combine and then add to the dry ingredients and stir through to make sure everything is coated in the chocolate
- Tip into the lined tin and spread out evenly
- Add any sprinkles or extra caramel buttons you fancy and then drizzle with the caramel sauce using as much or as little as you fancy
- Chill in the fridge for around 4 hours, or even overnight
- Once fully chilled, cut into squares. Store in an airtight container in the fridge and it will keep for at least one week
Hosted by A Mummy Too