AT A GLANCE
We've made our own liquorice, but around 250 gm of good shop-bought will do nicely, and feel free to improvise with other ingredients.
|01||To make liquorice, line a 20cm square cake tin with lightly buttered baking paper. Combine butter, sugar, corn syrup, condensed milk, molasses, anise, food colouring and a pinch of fine salt in a saucepan over low-medium heat, then bring to the boil and cook until the mixture reaches 120C on a sugar thermometer. Remove from heat, add flour and stir to incorporate. Pour into cake tin and refrigerate until chilled and firm (about 2 hours). Invert onto a board and cut into lengths about 2cm wide then cut into roughly 2cm-square pieces. Transfer to a tray lined with baking paper and refrigerate to chill (about 1½-2 hours).|
|02||Grease and line a 25cm x 16cm cake tin with baking paper, allowing the sides to overhang (for easy removal). Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally with a metal spoon, until smooth (2-3 minutes).|
|03||Combine marshmallows, almonds, raspberries and liquorice in a bowl, pour chocolate over and stir to coat well. Spread mixture evenly over baking tin, scatter with freeze-dried raspberries and set aside until firm (about 2 hours). Turn out onto a clean surface and, using a hot knife, cut into chunks. Store rocky road in an airtight container in the pantry for up to 2 weeks.|
Note Freeze-dried raspberries are available from select grocers and delicatessens or at fresh-as.com. Anise extract and dark corn syrup are available from select delicatessens and The Essential Ingredient.