Caramel Rocky Road

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

   In a medium saucepan, melt the unsalted butter and granulated sugar over low heat, stirring occasionally.

3. 3

   Once the butter has melted, bring the mixture to a simmer and cook for 5 minutes, or until it reaches 150°C (300°F) on a candy thermometer.

4. 4

   Remove the saucepan from the heat and carefully pour in the dairy-free milk, whisking constantly to avoid lumps.

5. 5

   Return the saucepan to low heat and cook for an additional 2 minutes, or until the mixture has thickened slightly.

6. 6

   Remove the saucepan from the heat and stir in the golden syrup until well combined.

7. 7

   Pour the salted caramel sauce into a separate saucepan and heat over low heat until warmed through.

8. 8

   In a large mixing bowl, combine the melted chocolate chips, vanilla extract, and egg whites. Stir until well combined.

9. 9

   Add the marshmallows to the bowl and stir until they are evenly coated with the chocolate mixture.

10. 10

    Add the almonds to the bowl and stir until they are evenly distributed.

11. 11

    Spoon the caramel sauce into the bottom of a 20cm x 20cm baking tray.

12. 12

    Pour the chocolate and marshmallow mixture over the caramel sauce.