Whatever you choose, it is safest to source the chocolate from the baking aisle which is designed for melting/cooking. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. Australian Cadbury Dairy Milk Chocolate with marshmallows, cherry flavoured jellies, peanuts and coconut. INGREDIENTS:FULL CREAM MILK, SUGAR, COCOA BUTTER, COCOA MASS, MILK SOLIDS, PEANUT PIECES, COCONUT (CONTAINS PRESERVATIVE (E223 ( SULPHITES))), MARSHMALLOWS (CONTAIN GLUCOSE SYRUP (FROM WHEAT AND CORN), GELATINE, THICKENER (E1401 (FROM WHEAT)), GLAZING AGENT (PALM OIL, E903), FLAVOURS, COLOUR (E120)), CHERRY FLAVOURED JELLIES (CONTAIN GLUCOSE SYRUP (FROM WHEAT AND CORN), THICKENER (E1401 (FROM WHEAT)), GLAZING AGENT (PALM OIL, E903), FLAVOUR, COLOUR (E163), FOOD ACID (E330)), EMULSIFIERS ( SOY LECITHIN, E476), FLAVOURS.

I wouldn’t say that this is entirely classic as I add in cadburys Crunchie bars because they’re delicious and I am truly addicted to them. The post has so far gained 1,870 likes with many users tagging their friends in the comments section. No treats, no taste testing, not even a drizzle of canned fish juices to make the dry food more interesting.FULL CREAM MILK, SUGAR, COCOA BUTTER, COCOA MASS, PEANUTS, MILK SOLIDS, CHERRY FLAVOURED JELLIES (SUGAR, INVERT SUGAR, GLUCOSE SYRUP, THICKENER 1401 (FROM WHEAT)), GLAZING AGENT (VEGETABLE OIL, 903), FLAVOUR, COLOUR (163), FOOD ACID (330), CORNSTARCH), COCONUT (CONTAINS PRESERVATIVE (223 ( SULPHITES))), MARSHMALLOWS (SUGAR, GLUCOSE SYRUP, GELATINE, THICKENER (1401 (FROM WHEAT)), GLAZING AGENT (VEGETABLE OIL, 903), FLAVOURS, COLOUR (120), CORNSTARCH), EMULSIFIERS ( SOY LECITHIN, 476), FLAVOURS. If you want to upgrade, for example, if you’re gifting or making to impress, use block chocolate instead.

This was my first time making rocky road and my chocolate split – I panicked but just added a splash of milk, put it back on the hob and stirred it like mad and it miraculously came back together. Roasted almonds, marshmallow-flavored fudge and creamy CADBURY Milk Chocolate combine for the perfect treat. The only way it can go wrong is for the chocolate to split if you heat it too much – and even that is difficult to do! Calories: 387 cal (19%) Carbohydrates: 47 g (16%) Protein: 4 g (8%) Fat: 21 g (32%) Saturated Fat: 12 g (75%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 0. You should also note that product image above is only for illustrative purposes, as the product packaging can also change from time to time.I read through all the previous comments for advice and tried all the different methods (using supermarkets own chocolate, controlling the heat, adding the chocolate later, adding milk to save it) but nothing helped.

I made this for my husband AND my dad for Fathers Day and they both said it was the best rocky road they have tasted. I really would recommend using just milk or dark chocolate for this as it melts better than white chocolate, and the white chocolate might mix/split when mixing it with the golden syrup or butter! You cannot head to your local supermarket for the sweet treat and the new bar can only be bought online from GB Gifts.

I did swap digestive for shortbread (Had a bit of an excess) but the taste is amazing, not too sweet like some recipes. but that hasn’t stopped SO many of you from asking for this recipe, so you can have your favourite treat at home… so TA DAAA! I keep trying this recipe but every time the chocolate seizes as soon as it mixes with the melted butter and syrup. Premium upgrade to block: Lindt (best before getting into couverture), Plaistowe, and a couple of good US brands: Ghirardelli and Baker’s brand. It’s not the end of the world for Rocky Road because we re-set the chocolate anyway, but it’d be highly risky to use in things like Chocolate Mousse.