Turkish Delight Rocky Road Recipe
Marshmallows, Turkish delight, roasted macadamia nuts and desiccated coconut are bound together with a light coating of chocolate.
Roasting the nuts enhances their flavour and gives them more crunch. We roast the macadamia nuts ourselves, but you could use packaged roasted unsalted macadamia nuts if preferred. Other nuts could be used in place of the macadamias (blanched almonds are a nice alternative).
Preparation time: about 30 minutes
Makes about 40 pieces.
We use a 250ml measuring cup for all of our recipes.
100g macadamia nuts
350g milk chocolate (white or dark chocolate could be used)
300g chocolate-coated Turkish delight bars (we use Fry's brand)
250g (2 3/4 cups) marshmallows (we use Pascall vanilla-flavoured marshmallows)
64g (3/4 cup) desiccated coconut
If your macadamia nuts are unroasted, preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Adjust the oven rack to the middle shelf position (not necessary for a fan-forced oven). Place nuts in a single layer on a baking tray and place in the preheated oven. Check the nuts frequently during cooking as they can quickly over-brown. The smaller the nut pieces, the less time they will take to roast. Roast nuts for about 5-10 minutes, until lightly golden. Remove nuts from the oven and set aside to cool to room temperature (about 15 minutes).
Line an 18cm by 28cm (top inside measurements) rectangular slice pan with baking paper. Allow the paper to overhang the sides of the pan to make it easier to lift the rocky road from the pan when set.
The chocolate can be melted in a microwave, double boiler, or a bowl placed on top of a saucepan of hot water. Whichever way you melt the chocolate, ensure that you heat it gently (it should never be more than slightly warm to the touch). Don't allow any water to come in contact with the melting chocolate as this can cause the chocolate to lose its smooth texture. © exclusivelyfood.com.au
To melt the chocolate using a saucepan and heatproof bowl: One-quarter fill the saucepan with water. Sit the bowl on top of the saucepan and check that the base of the bowl doesn't touch the water (use a different bowl if necessary). Remove the bowl and bring the saucepan of water to the simmer. Remove the saucepan from the heat. Ensure the inside of the bowl is dry. Place chocolate in the bowl and sit the bowl on the saucepan. Using a spatula or metal spoon, stir the chocolate frequently until melted.
Remove the bowl from the saucepan and set aside while you prepare the other ingredients.
Roughly chop Turkish delight into pieces about 2cm by 1.5cm by 1cm.
To help ensure that every piece of rocky road contains some Turkish delight, we place the Turkish delight pieces in a single layer in the lined pan.
If desired, you can omit this step and just add the Turkish delight to the bowl with the other ingredients.
Cut the marshmallows into halves. Roughly chop nuts.
Place marshmallows, nuts and coconut in a large bowl and toss to combine.
Pour melted chocolate over marshmallow mixture.
Stir to coat all of the ingredients with the chocolate.
Using a spatula or spoon, dollop the marshmallow mixture on top of the Turkish delight.
Firmly but gently, push the mixture down with the spatula or the back of a spoon. Tap the pan on the bench several times to make sure the chocolate fills the gaps between the Turkish delight pieces.
Refrigerate rocky road in pan until chocolate has set (at least a few hours). When set, remove rocky road from the pan and store in an airtight container in the refrigerator.
To serve, peel off the baking paper, and cut the rocky road into pieces.© www.exclusivelyfood.com.au
Click here for our rocky road with marshmallows, glace cherries and crushed peanuts.