|Frozen Rocky Road|
5 tbsp sugar
2 tbsp golden syrup
1/2 tsp baking soda
200 g dairy-free chocolate
90g blanched almonds
90g shelled pistachios
85g dried cranberries
100g dried apricots
Lay a silicon mat onto a cookie sheet and brush with vegetable oil.
Melt sugar and golden syrup in a saucepan over low heat.
When sugar mix is 115 degrees celcius or is a caramel gold colour turn the heat up to high.
Quickly whisk in the baking soda and pour mixture onto prepared silicon mat.
|Hokey Pokey (Honeycomb)|
|Hokey Pokey Chunks|
Chop up the almonds and pistachios then mix together with cranberries and apricots. Set aside.
Add margarine to chocolate and stir together until melted together.
|Chocolate & Margarine Mix|
Take off the heat and add the chopped nuts and dried fruit.
|Rocky Road Mix|
Fold overhanging cling film over the rocky road mix.
|Rocky Road Mix Set in Loaf Tin|
Remove frozen rocky road from tin, unwrap cling film and cut into slices.
Serve with fresh summer fruit like strawberries and raspberries.
Tips and Tricks:
- Work quickly once you add the baking soda to the sugar mix when making the hokey pokey otherwise you may end up with a sticky claggy mess in your pot to clean up.
-If you do end up with a sticky hard goo in your pot or on your utensils just rinse it hot water and the mix will dissolve off.
-Keep a large glass of hot water handy whilst making the hokey pokey so you can easily dissolve the sugar mix off your thermometer in between measuring and stirring.
-Make sure your silicon mat is brushed well with vegetable oil so the hokey pokey easily slides off. Baking paper is not a good alternative.
-Once the frozen rocky road is set; the slices can be kept in the fridge sif you prefer the slices to be firm but nit rock hard.