400 grams white chocolate (such as Lindt, broken up into pieces)
200 grams mini marshmallows (preferably white and pink in colour)
200 grams turkish delight (preferably pink with a Rose Water flavouring, chopped coarsely)
110 grams macadamia nuts (chopped coarsely)
14 ounces white chocolate (such as Lindt, broken up into pieces)
7 ounces mini marshmallows (preferably white and pink in colour)
7 ounces turkish delight (preferably pink with a Rose Water flavouring, chopped coarsely)
4 ounces macadamia nuts (chopped coarsely)
Method
White Chocolate Rocky Road is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Take a long piece of non-stick baking paper and cut it the width of your square baking pan.
Lay the baking paper over the buttered pan down one side, along the bottom and up the other side in a U shape.
Line the two remaining sides with baking paper.Make sure the paper extends over the sides by at least 2 cm.
Chop the macadamia nuts and the Turkish Delights, rolling the latter in powdered sugar after each cut.
Put the white chocolate chunks in a heatproof bowl over a saucepan containing simmering water and let it melt, Bain Marie style, stirring occasionally to help the process along.
Once done, put the melted chocolate to the side to cool for a couple of minutes.
In a large bowl, combine the Marshmallows, Turkish Delight chunks and the chopped Macadamia Nuts and mix together.
Working quickly, stir in the white chocolate, making sure it coats everything well, and that nothing is left behind at the bottom of the bowl.
Spread the mixture into the square pan.
Refrigerate until set.
When ready to cut, you will need a good knife as white chocolate is harder to cut then dark chocolate.
After subdividing the mixture into square, pull the baking paper up and out of the pan, turn the white rocky road onto its stomach and see if the other side needs help with the knife to separate completely into the cubes you had already subdivided it into.
Take a long piece of non-stick baking paper and cut it the width of your square baking pan.
Lay the baking paper over the buttered pan down one side, along the bottom and up the other side in a U shape.
Line the two remaining sides with baking paper.Make sure the paper extends over the sides by at least 2 cm.
Chop the macadamia nuts and the Turkish Delights, rolling the latter in powdered sugar after each cut.
Put the white chocolate chunks in a heatproof bowl over a saucepan containing simmering water and let it melt, Bain Marie style, stirring occasionally to help the process along.
Once done, put the melted chocolate to the side to cool for a couple of minutes.
In a large bowl, combine the Marshmallows, Turkish Delight chunks and the chopped Macadamia Nuts and mix together.
Working quickly, stir in the white chocolate, making sure it coats everything well, and that nothing is left behind at the bottom of the bowl.
Spread the mixture into the square pan.
Refrigerate until set.
When ready to cut, you will need a good knife as white chocolate is harder to cut then dark chocolate.
After subdividing the mixture into square, pull the baking paper up and out of the pan, turn the white rocky road onto its stomach and see if the other side needs help with the knife to separate completely into the cubes you had already subdivided it into.
Additional Information
We have very high quality Turkish delights here in town which undoubtedly added to the charm and deliciousness of this treat. If one can secure good ingredients, I find this Rocky Road is a lovely addition to any table and a nice accompaniment to the original Rocky Road recipe to be found in Nigella Express. The original recipe asked for the mixture to be spread into two 8cm X 25cm pans. I used my 20cm X 20cm pan for this instead and it gave lovely deep chunks. This recipe would work in square pans that range from 20cm square to 23cm square.
We have very high quality Turkish delights here in town which undoubtedly added to the charm and deliciousness of this treat. If one can secure good ingredients, I find this Rocky Road is a lovely addition to any table and a nice accompaniment to the original Rocky Road recipe to be found in Nigella Express. The original recipe asked for the mixture to be spread into two 8cm X 25cm pans. I used my 20cm X 20cm pan for this instead and it gave lovely deep chunks. This recipe would work in square pans that range from 20cm square to 23cm square.
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Asked and Answered
Where Can I Find Amaretti Cookies For Christmas Rocky Road?
The flavor Rocky Road has had a long history that started in Australia sometime around 1853. After making the long trip from Europe, many candies and sweets were less than desirable. Businessmen thought of ways to sell them: mixing all the ingredients together.
Dreyer didn't have state of the art equipment at his fingertips, so he used his wife's sewing shears to cut marshmallows into small pieces. He also originally used walnuts in place of the almonds now more widely used in Rocky Road recipes.
In the UK, you might hear Rocky Road referred to as 'tiffin'. British tiffin tends to focus more on a medley of dried fruits nestled into the chocolate base.In contrast, American Rocky Road usually includes marshmallows and nuts.
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In honor of William Dreyer and Joseph Edy's creation of Rocky Road, one of the first ever ice creams with mix-ins, Dreyer's launches its most indulgent line ever: The Rocky Road Collection.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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