Rocky road is awesome stuff and salted caramel is also awesome stuff, so combining them into this Salted Caramel Rocky Road was an easy choice for me! We are obsessed with rocky road in my house and it gets eaten in no time. This version is made with rich milk chocolate, toffee popcorn, salty pretzels, mini marshmallows, salted caramel fudge and salted caramel sauce. If you love salted caramel as much as I do then you will love tucking into a chunky chocolatey piece of this rocky road. It is melt in the mouth salty sweet heaven! Plus rocky road is so easy to make, bit of melting, bit of stirring, then leave it to set!
How to make Salted Caramel Rocky Road...
In a mixing bowl I stirred together the popcorn, pretzels, marshmallows and salted caramel fudge. Then in a pan on a low heat I melted together milk chocolate, butter and golden syrup. I left it to cool for 10 minutes.
I mixed about two thirds of the melted chocolate mixture with the fillings, then poured them into a lined tin. Then I added the rest of the chocolate to fill in any gaps. I decorated it with salted caramel sauce, some extra pretzels and popcorn.
What caramel sauce is best to use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
What is the best kind of chocolate to use for rocky road?
I used chocolate callets by Callebaut for this rocky road, any good quality chocolate will work well and taste delicious. I’ve also made rocky road many times using supermarket own brand chocolate. I recommend avoiding cooking or baking chocolate.
How should you store rocky road?
Rocky road is best kept in the fridge. It can be stored at room temperature, but it will be much softer in texture and not last as long. Stored in the fridge, rocky road can last up to 3 weeks (well technically… you’ll probably eat it before then!!)
Tips for making the Salted Caramel Rocky Road:
- To make sure the rocky road stays vegetarian friendly I use gelatine free Freedom Mallows, which I have mentioned before as I'm a big fan of them. You can by them online or from Sainsburys. M&S also do a gelatine free marshmallow. Regular marshmallows contain pork or beef gelatine, and are therefore not suitabe for vegetarians.
- You can use any combination of milk or dark chocolate you like, or all dark or all milk, as long as the total amount is 450g.
- You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better. But of course it’s down to personal preference!
Recommended equipment & ingredients*
|8" Square tin||Mixing bowls||Freedom Marshmallows|
|Kitchen scales||Salted Caramel Sauce|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Salted Caramel recipes...
|Salted Caramel Cheesecake (No Bake)||Salted Caramel Egg Brownies||Salted Caramel Fudge|
|Salted Caramel Cupcakes||Salted Caramel Chocolate Tart||Salted Caramel Cake|
Salted Caramel Rocky Road
For the rocky road
- 450 g Milk chocolate
- 200 g Butter
- 150 g Golden syrup
- 50 g Toffee popcorn
- 125 g Salted Caramel fudge chopped up into small chunks
- 50 g Pretzels
- 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
- 50 g Caramel sauce good quality shop bought or homemade
- 1 tsp Sea salt
- Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
- Put the butter, golden syrup and milk chocolate in a pan and melt together on a low heat, stirring together as it melts. Once melted and combined, remove from the heat and leave to cool for 10 minutes
- Prepare a mixing bowl filled with the popcorn, pretzels, marshmallows and fudge
- Pour about two thirds of the chocolate mixture into the mixing bowl of popcorn etc. and stir to fully coat the fillings with chocolate
- Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture on top to fill in any gaps
- Add the salted caramel sauce in blobs all over the top, then decorate with some extra popcorn and pretzels if you like
- Put in the fridge overnight, or for 3-4 hours to set
- Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
- If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge
If you like this, check out more of my Rocky Road recipes!
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