Rocky Road is a traditional favourite. Making your own marshmallow is a gamer changer. Here we use the Australian wild herb, Strawberry Gum, to sparkle the flavour making it a uniquely Australian treat.
1 ½ cups White sugar
½ cup Water
½ cup Glucose
¾ cup Water, this is for the gelatine
2 tbsp Gelatine, powdered
½ tsp Strawberry Gum, for the PINK MARSHMALLOW
4 Drops of pink colour, recommend you use natural colours, for the PINK MARSHMALLOW
2 tsp Vanilla , for the WHITE MARSHMALLOW
TO MAKE THE ROCKY ROAD
375 g Choc. Use a good quality cooking chocolate or compound.
125 g Copha
250 g Salted and roasted macadamia nuts. Peanuts or any favourite nuts is fine.
1 Batch of PINK marshmallow
1 Batch of WHITE marshmallow
MAKING MARSHMALLOW
1To start.......Soak two Strawberry, Gum Rose and Raspberry tea bags in 1/2 cup hot water to extract the flavour. Leave for approx 20 minutes. You can buy these tea bags on the BushBBQ website here.
2Put 3/4 cup of boiling water in a cup
3Add the powdered gelatine to the water and stir until dissolved.
4Prepare two pans, I use a 20cm x 20cm tin, so anything close to that works.
5To make the PINK marshmallow, put the sugar, water (that you have soaked the tea bags in), and glucose in a saucepan
6Stir gently and take the temperature to 115C
7When the mixture has reached 115C add the gelatine mix and stir in.
8Transfer to mixer, starting off at lowest speed start mixing. This is a hot mixture so take care. Always remember health and safety!
9You'll see a change in the clarity of the mixture as it starts to aearate.
10Stop the mixer. Add the vanilla for WHITE marshmallow or a touch of strawberry gum and drops of colour to sparkle up the colour and flavour of the PINK marshmallow.
11Again start the mixer at a low speed, then speed up to get the mixture start to happen!
12Once the marshmallow starts to stick to the beaters ie it starts to cling onto the beaters and rise up the beaters, then it's ready.
Pour into your prepared pan, leave to set at room temperature. This might take a few hours.
PREPARING MARSHMALLOWS
13Take the marshmallow out of the pan and dust the top with cornflour. This is to get rid of the stickiness
14Turn the marshmallow upside down and with a wet sponge/chux dampen the baking paper. It will be wet enough when you see it start to wrinkle.
15Gently get a corner or bit of paper and peel it from the marshmallow. It should come away cleanly.
16Dont forget to dampen the sides as well. Sometimes you need to add a bit more water and wetness to the marshmallow to get it to separate. Dont be too shy!
17Then get a sharp knife, I usually use heavy cleaver for this.
18Cut the marshmallow into chunks, approx 3 or 4 cm square, but any size will do really! It's about what you want your marshmallow to be like bite-sized, or a good mouthful.
19Roll all the chunks into corn flour to get rid of the stickiness on all sides.
20Mix the two colours together and put aside for Rocky Road construction.
TO CREATE THE ROCKY ROAD
21Prepare your pan or container. For this recipe I used a box (actually I had a cardboard wine bottle box) it measured 26cm x 11cm x 11cm. It doesn't really matter what you use, whatever works for you. But this gives an idea of size.
Line it with baking paper
22Chop the copha into small bits
23Add both the the Choc buttons and copha in a bowl and into the micro wave and heat for 45 seconds or so. This is so much dependant on your microwave. Repeat this process until melted.
24I use the microwave for this as its quick and easy, but heat and stir the choc/copha mixture regularly so that it doesnt burn. Keep taking the choc mixture out of the microwave and keep stirring. It takes a few times, but its worth the patience for the results.
25Once its completely melted the result should be like "runny" cream. Very liquid.
PULLING ALL THE INGREDIENTS TOGETHER FOR THE ROCKY ROAD
26I think this is probably the trickiest direction when you're making Rocky Road for the first time. But don't be alarmed. I've make this recipe for your kitchen, not a commercial confectionery kitchen that has a few other things like a hot table to work with.
27Make sure your marshmallow and the nuts are at room temperature.
28We're using our hands here...so please ensure they are clean, ie freshly washed in soapy water!
29Get your melted choc and now mix in the macadamia nuts. The reason for this is that we want to macadamias to have a coating of chocolate and not stick to the marshmallow.
30Get a handful of the marshmallow squares and put them in the chocolate to cover and then into your container
31Repeat this process until all the marshmallow has been done. Press is down to get rid of any air pockets.
32The beauty of marshmallow is that its flexible and so will press down really easily
33The macadamia nuts will sink to the bottom, so scoop a few nuts up every time you coat your marshmallow to get them thru evenly.
34Once all the marshmallow is done and in the container then just scoop out any left over choc and add on top.
35The reason I say to just do a few marshmallow chunks at a time is so that the chocolate doesn't set on you. It doest set pretty quickly if you just tip the whole batch in at once, this avoids the big lump affect!
It still cuts up and tastes fine, but just doesn't look as pretty!
Once the Rocky Road has set
36Its better at room temperature at all times. I know this is pretty hard during the heat of summer and when its really humid!
37Take out of the container and peel away the paper.
38Get a heavy knife, I use a cleaver again. Don't use a serated bread knife. We want a nice clean cut to show off our work.
39With the knife just press down putting your weight on the Rocky Road to get a clean cut.
40The knife might get a bit sticky as the cross-section reveals the marshmallow
41Wipe knife in between cuts with a damp cloth.
42Enjoy your Rocky Road.
Ingredients
1 ½ cups White sugar
½ cup Water
½ cup Glucose
¾ cup Water, this is for the gelatine
2 tbsp Gelatine, powdered
½ tsp Strawberry Gum, for the PINK MARSHMALLOW
4 Drops of pink colour, recommend you use natural colours, for the PINK MARSHMALLOW
2 tsp Vanilla , for the WHITE MARSHMALLOW
TO MAKE THE ROCKY ROAD
375 g Choc. Use a good quality cooking chocolate or compound.
125 g Copha
250 g Salted and roasted macadamia nuts. Peanuts or any favourite nuts is fine.
1 Batch of PINK marshmallow
1 Batch of WHITE marshmallow
Directions
MAKING MARSHMALLOW
1To start.......Soak two Strawberry, Gum Rose and Raspberry tea bags in 1/2 cup hot water to extract the flavour. Leave for approx 20 minutes. You can buy these tea bags on the BushBBQ website here.
2Put 3/4 cup of boiling water in a cup
3Add the powdered gelatine to the water and stir until dissolved.
4Prepare two pans, I use a 20cm x 20cm tin, so anything close to that works.
5To make the PINK marshmallow, put the sugar, water (that you have soaked the tea bags in), and glucose in a saucepan
6Stir gently and take the temperature to 115C
7When the mixture has reached 115C add the gelatine mix and stir in.
8Transfer to mixer, starting off at lowest speed start mixing. This is a hot mixture so take care. Always remember health and safety!
9You'll see a change in the clarity of the mixture as it starts to aearate.
10Stop the mixer. Add the vanilla for WHITE marshmallow or a touch of strawberry gum and drops of colour to sparkle up the colour and flavour of the PINK marshmallow.
11Again start the mixer at a low speed, then speed up to get the mixture start to happen!
12Once the marshmallow starts to stick to the beaters ie it starts to cling onto the beaters and rise up the beaters, then it's ready.
Pour into your prepared pan, leave to set at room temperature. This might take a few hours.
PREPARING MARSHMALLOWS
13Take the marshmallow out of the pan and dust the top with cornflour. This is to get rid of the stickiness
14Turn the marshmallow upside down and with a wet sponge/chux dampen the baking paper. It will be wet enough when you see it start to wrinkle.
15Gently get a corner or bit of paper and peel it from the marshmallow. It should come away cleanly.
16Dont forget to dampen the sides as well. Sometimes you need to add a bit more water and wetness to the marshmallow to get it to separate. Dont be too shy!
17Then get a sharp knife, I usually use heavy cleaver for this.
18Cut the marshmallow into chunks, approx 3 or 4 cm square, but any size will do really! It's about what you want your marshmallow to be like bite-sized, or a good mouthful.
19Roll all the chunks into corn flour to get rid of the stickiness on all sides.
20Mix the two colours together and put aside for Rocky Road construction.
TO CREATE THE ROCKY ROAD
21Prepare your pan or container. For this recipe I used a box (actually I had a cardboard wine bottle box) it measured 26cm x 11cm x 11cm. It doesn't really matter what you use, whatever works for you. But this gives an idea of size.
Line it with baking paper
22Chop the copha into small bits
23Add both the the Choc buttons and copha in a bowl and into the micro wave and heat for 45 seconds or so. This is so much dependant on your microwave. Repeat this process until melted.
24I use the microwave for this as its quick and easy, but heat and stir the choc/copha mixture regularly so that it doesnt burn. Keep taking the choc mixture out of the microwave and keep stirring. It takes a few times, but its worth the patience for the results.
25Once its completely melted the result should be like "runny" cream. Very liquid.
PULLING ALL THE INGREDIENTS TOGETHER FOR THE ROCKY ROAD
26I think this is probably the trickiest direction when you're making Rocky Road for the first time. But don't be alarmed. I've make this recipe for your kitchen, not a commercial confectionery kitchen that has a few other things like a hot table to work with.
27Make sure your marshmallow and the nuts are at room temperature.
28We're using our hands here...so please ensure they are clean, ie freshly washed in soapy water!
29Get your melted choc and now mix in the macadamia nuts. The reason for this is that we want to macadamias to have a coating of chocolate and not stick to the marshmallow.
30Get a handful of the marshmallow squares and put them in the chocolate to cover and then into your container
31Repeat this process until all the marshmallow has been done. Press is down to get rid of any air pockets.
32The beauty of marshmallow is that its flexible and so will press down really easily
33The macadamia nuts will sink to the bottom, so scoop a few nuts up every time you coat your marshmallow to get them thru evenly.
34Once all the marshmallow is done and in the container then just scoop out any left over choc and add on top.
35The reason I say to just do a few marshmallow chunks at a time is so that the chocolate doesn't set on you. It doest set pretty quickly if you just tip the whole batch in at once, this avoids the big lump affect!
It still cuts up and tastes fine, but just doesn't look as pretty!
Once the Rocky Road has set
36Its better at room temperature at all times. I know this is pretty hard during the heat of summer and when its really humid!
37Take out of the container and peel away the paper.
38Get a heavy knife, I use a cleaver again. Don't use a serated bread knife. We want a nice clean cut to show off our work.
39With the knife just press down putting your weight on the Rocky Road to get a clean cut.
40The knife might get a bit sticky as the cross-section reveals the marshmallow
41Wipe knife in between cuts with a damp cloth.
42Enjoy your Rocky Road.
Rocky Road with Marshmallows (pink and white)
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