I thought I would show you how to make a famous candy based on a well-known ice cream, but as it turns out, it’s the other way around. The ice cream flavor was inspired by an Australian candy of the same name, which used the same signature ingredients—chocolate, marshmallows, and nuts. Regardless, this recipe—Chef John’s rocky road—is easy to make and would be a wonderful edible holiday gift. Keep unused portions in the fridge.
Preparation Details
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 3 hrs
Servings: 16
Ingredients
- 1 ½ cups dark chocolate chips
- 3 tablespoons unsalted butter, cubed
- 2 teaspoons maple syrup
- 1 ½ cups miniature marshmallows
- 1 ¼ cups lightly salted roasted almonds
- ¼ cup unsweetened cocoa powder
Steps
- Place dark chocolate chips, butter, and maple syrup in a heat-safe bowl set over a saucepan with about 1 inch hot water over lowest heat setting until melted; do not stir.
- Meanwhile, line an 8×8-inch baking pan with plastic wrap.
- Slowly stir melted chocolate mixture with a spatula until shiny and smooth. Off heat, stir in marshmallows and almonds until combined.
- Quickly transfer mixture to the prepared pan until evenly distributed. Do not smooth or press down the top; try to preserve a rough texture. Cool to room temperature, about 30 minutes. Wrap in plastic wrap. Refrigerate until firm and well chilled, about 2 hours.
- Sift cocoa over top. Cut into 16 squares.
