Monthly Archives: September 2010

Rocky road bars

After grappling with fudge, I thought I’d go for something easy and uncomplicated.

The ideal Rocky Road combines marshmallows and something crunchy in a chocolate coating. Melt the chocolate with some butter and golden syrup, mix in the soft and crunchy bits, leave to set in the fridge.

Rocky road bars

Rocky road bars

My attempts at Rocky Road started with the recipe in Nigella Lawson’s “How to be a domestic goddess”, where she combines equal weights of marshmallows and brazil nuts. That’s quite a lot of marshmallows to not many nuts, and had the wrong ratio of crunch to squish for my taste.

Then I tried the Rocky Road Bars recipe in “Nigella Express”, and was convinced. Easy, cheap, popular, quick: Result. Continue reading

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Maple and pecan fudge: a step on the way to a fudge recipe that works

In theory, fudge is the perfect fête item:

  • cheap to make
  • an old-fashioned favourite
  • keeps for ages
  • easy to pack and transport.

But no-one told me how tricky it is. I’ve made so many batches that didn’t work, that almost worked, that needed to be rescued. Occasionally, the batch of perfection that is smooth, very slightly soft, but still firm enough to cut.

Crunchy fudge

Crunchy fudge

The picture isn’t one of them. It was the crunchy, crystalline sort that was still OK to eat. It set me on a hunt for the repeatable fudge recipe that works. Continue reading