Before I knew that I had a milk intolerance, I was obsessed with making Mary Berry’s ‘Honeycomb Crunches’ from her cookbook ‘Learn to Bake’ (link is below). I added marshmallows to the recipe which made it more of a rocky road – they went down a treat every time I made them!
So I thought I’d adjust the recipe to make these Rocky Roads dairy-free friendly for those with milk intolerance like me! Though I’m actually not allowed to have them due to cocoa intolerance, I have admittedly tried these, and they are just as good.
Instead of using classic digestive biscuits, you can use those from the free from section in supermarkets like Tesco and Sainsburys. These do come in quite expensive, at £1.35 for 175g – using these make these also gluten and wheat free for those with a gluten/wheat intolerance!
If you are just dairy free like me, I’ve recently discovered that Tesco’s everyday value digestive biscuits do not actually contain milk.. at 31 p for 400g you can’t go wrong!! (It’s quite sad how excited I was when I found this out)
Note: Double check the dark chocolate you are using as some still contain milk, cooking chocolate is what I use.
Enjoy this crunchie delights, and try not to eat them all in one sitting.. they can be addictive
https://www.tesco.com/groceries/product/details/?id=254412158 – Tesco Everyday Value Digestives
http://www.bbc.co.uk/food/recipes/honeycomb_crunchies_45484? – Mary Berry’s Honeycomb Crunchies
Honeycomb Rocky Road
With homemade honeycomb and fluffy marshmallows, these rocky roads are the most delicious dairy-free treat to enjoy with a good cuppa - I warn you, they are addictive
To make the honeycomb
- 1 tsp Bicarb of Soda
- 75 g Caster Sugar
- 2 tbsp Golden Syrup
- 300 g Dark Chocolate (check it doesn't contain milk - i tend to use cooking chocolate)
- 2 tbsp Golden Syrup
- 115 g Dairy Free Butter
- 175 g Free from Digestive Biscuits
- 100 g Marshmallows
Start by making the honeycomb - it sounds scary but it's super easy!
Have the oiled baking tray ready and the bicarb of soda measured and ready. On a very low heat in the saucepan, warm the golden syrup and sugar gently for 10 mins - until all the sugar has melted (stirring occasionally)
Turn the heat up medium. The mixture will start to boil, leave until it turns golden brown.
Turn the heat off. Have the whisk and bicarb of soda ready, and the oiled baking tray nearby. Add the bicarb of soda, and whisk for a couple of seconds. The mixture will froth up.
Using a towel to hold the handle, pour the mixture on the oiled baking tray. Leave to cool for around 30 mins, until hardened.Tip: Wash the saucepan and whisk now - it'll be a nightmare to get off later!
Now melt the chocolate.Start by boiling a pan of water and place a heatproof bowl on top.
Break the chocolate into small pieces and place in heatproof bowl. Add the dairy free butter and golden syrup.Melt gently, stirring occasionally - When completely melted and smooth, carefully lift the bowl off and leave to cool.
Place biscuits into a plastic bag, using a rolling pin break them up into chunks - roughly the size of your thumbnail.Then proceed to bash the honeycomb to roughly the same size. Add the honeycomb, biscuits and marshmallows to the melted chocolate. Mix well.
Pour the mixture into lined tin. Make sure it is spread evenly. Cover with clingfilm and leave to set in the fridge for around 2 hours until firm.Using a small knife, cut into 16 squares.
Now enjoy these crunchy delights!
You will also need:
- Wire whisk
- Baking tray, oiled
- Medium sized deep saucepan
- Wooden spoon
- Rolling Pin
- Large heatproof bowl
- 5 square tin, lined with baking paper