Rocky Road – Sailing Snacks
Of all my favourite sailing snacks the one I will always try and pop into my bag is rocky road. This is easy to make, either at home or on the boat, and requires no baking just some melting of ingredients on the stove. Marshmallows may not be a staple of your boat’s store cupboard but they are light (could be used as packing!) and will last pretty much forever, so could easily be added to your provisioning list. You could also substitute your favourite nuts, for raisins or anything you want to really into this recipe.
There are many stories as to the origins of rocky road. It is first mentioned around the 1850s in Australia. It is thought it was devised as a way to sell stores that had arrived spoiled after the long voyage from England to Australia. By adding chocolate and locally grown nuts they could disguise the flavour of the spoiled goods.
Here is the recipe that I use for my rocky road sailing snacks which I have adapted from a BBCGoodFood recipe.
Ingredients (serves, well just one, me!)
- 200g digestive biscuits (rich tea or other types could be used but I’ve never tried this)
- 135g butter or alternative
- 200g dark chocolate (dark does work best)
- 2-3 tbls golden syrup (honey could be substituted)
- 100g mini marshmallows (you could use standard size and chop up)
- 100g hazelnuts (optional, could use different nuts, raisins, cranberries but only up to 100g)
- 1 x large saucepan
- 1 x baking tray
Preparation and Cooking Time
- Line the baking tray with grease-proof paper or similar to stop sticking.
- Place the biscuits in a freezer bag or bowl and break into small pieces about the size of a thumbnail.
- Place the chocolate, golden syrup and butter into the large saucepan and melt together on a low heat whilst stirring.
- Leave to cool slightly then add all the remaining dry ingredients. Stir well until all the ingredients are covered with the chocolate mixture.
- Turn this mixture out onto the baking tray spreading evenly and making sure you push out evenly and into the corners of the tray.
- Leave to set somewhere cool, preferably in a fridge for around 2 hours.
- Once cool it can be cut into cubes and stored in an airtight container. If kept in an airtight container in a fridge they will last for up to 3 weeks.
Eat on their own or with a lovely refreshing cup of English Breakfast Tea!
Related Articles: IndigoBlue’s Chocolate Recipe
Image courtesy of BBCGoodFood
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