Just when you thought Rocky Road couldn’t get any more yummy... china squirrel added pieces of homemade caramel and salted peanuts!

This recipe is from my Fall 2015 issue!

Makes about 20 pieces

You will need:


11⁄4 cups heavy cream

1  cup granulated white sugar

2  oz unsalted butter, chopped

1⁄2 cup light corn syrup

Rocky Road:

6 1⁄2 oz white marshmallows, roughly chopped

4 oz roasted salted peanuts

1 1⁄3 lbs good quality dark chocolate, chopped

sea salt, to taste

  1. Lightly brush the sides and base of a 6” square cake tin with oil.
  2. Line with non-stick baking paper; lightly brush baking paper with oil.
  3. Place cream, sugar, butter, and corn syrup into a medium-sized heavy-based deep saucepan.
  4. Stir over a high heat until sugar dissolves.
  5. Reduce heat to low and cook stirring occasionally until caramel reaches 240°F on a candy thermometer, about 25 minutes (or until a small amount of caramel dropped into chilled water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand). It is important not to overcook the caramel or it will result in a hard caramel and not a chewy caramel).
  6. Remove from heat and pour into prepared tin.
  7. Allow to cool at room temperature, about 4 hours.
  8. Remove caramel from tin and cut into small cubes, about 1⁄2” each.
  9. Line a 11" x 7" tin or with aluminum foil.
  10. Place marshmallows, peanuts, and caramel into a large mixing bowl.
  11. Melt dark chocolate in a heatproof bowl over a saucepan of simmering water.
  12. Allow chocolate to stand 6 minutes to cool but not set.
  13. Pour chocolate into marshmallow, caramel, and peanut mix and gently mix until just combined.
  14. Spoon into prepared tin.
  15. Refrigerate until firm, about 2 hours.
  16. Remove from tin and cut into snack size pieces using a warm sharp knife.
  17. To maintain an optimum texture, store in a cool dark place, not in refrigerator.


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