Oh Canadia! (Pecan, Maple & Jersey Caramel Rocky Road)

IMG_0621My family is very serious about our rocky road. Why have cake when you can have layers of rocky road? This means we tend to experiment with flavours and see what works. And by “works” I mean, will make you stop and gorge yourself like the heathen you are. Ahem.

Sure, you can buy marshmallows. They will be fine. Making your own however lifts it to the level of the gods. I don’t want to oversell it or nothing… Tomorrow I’m going to try out hazelnut, candied orange and dark chocolate. Cos OH YEAH!!!!!!

Ingredients

  • 300g milk chocolate
  • 100g jersey caramels
  • 100g mini-marshmallows (or large ones cut to size), or homemade maple marshmallows
  • 70g pecans
  • 100g maple syrup
  • A pinch of salt

Gear

  • Thermomix
  • Oven
  • lamington (or other walled baking tray), lined with baking paper
  • medium mixing bowl x 2

Method

  1. Preheat oven to 180°c
  2. Drop your pecans into the TM and chop 6 secs/speed 4
  3. Pour the pecans into the mixing bowl and pour the maple syrup over the top
  4. Mix till all the pecans are coated
  5. Scrape the pecans onto the baking tray, and spread them into a single layer
  6. Place in the oven and toast for 10 minutes
  7. Pull the tray out and use a spoon or spatular to mix the pecans around
  8. Place back in the oven for another 10 minutes
  9. Rinse the mixing bowl and dry very well.
  10. Drop the pecans into the mixing bowl – allow them to cool to room temperature
  11. Add the marshmallows to the mixing bowl
  12. Drop the caramels into the TMX bowl and chop 15 secs/speed 5
  13. Remove caramels to mixing bowl
  14. Here is a good moment to reline the baking tray with fresh baking paper
  15. Add chocolate, broken up into pieces, into the TMX bowl and grate 5 secs/speed 8
  16. Now, some people are happy to melt their chocolate in the TMX, I am not. I prefer microwave because (a) it’s quicker and (b) I get ALLLL of it. So, if melting in the TMX then  2 mins/60º/speed 3.  If doing it my way, drop it into mixing bowl#2, nuke 45 seconds/high, stir then nuke again 30 seconds/high
  17. Scrape all the chocolate into the nut mix and stir till everything is well coated
  18. Pour the rocky road into the freshly lined baking tin and allow to set for a couple hours (no need for the fridge, it may cause blooming on the chocolate)
  19. Wack it in the fridge for about an hour to really firm it up (but don’t do this until after it’s set at room temp (to avoid blooming)
  20. Use a knife dipped in hot water to slice
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