Holidays and road trips mean ice cream cones. At least, that is what my upbringing told me, and what my adult mind still tells me now. Ice creams were treats that my dad dished out generously on those special occasions when we were on a road trip or a holiday (generally both, as we lived a long way from anywhere)… Other times, we might find a chocolate bar on our pillow when we went to bed at night. These gestures always gave me warm fuzzies, because that was and still is my dad’s love language: he loves to give gifts.


So when Dad learned that Alex loves Turkish delight, he made it his business to bring some every time he came to visit. And he buys the best kind; the fresh kind. He shops at a dried fruit and nuts wholesaler, and they sell Turkish delight. Not the type that’s been shipped from overseas, but batches that have been locally made and have not yet gone stale. I thought it was just Alex that liked Turkish delight; but it turns out that I do, too! It’s not unusual to find that I am the one polishing off a packet of the rose-flavoured confectionary.


But I know that Alex prefers his covered in chocolate, so I’ve been good lately, controlling my cravings to make sure there’s enough to put into this slice. It didn’t take long to realise that everyone has a different recipe for rocky road, so this one is custom-made to suit hubby’s sweet tooth. Made with chocolate, marshmallows, Turkish delight, almonds, pistachios and fairy floss, it’s guaranteed to rot your teeth and give you a sugar high. It’s pretty ugly until you slice into it and the pink jelly of the Turkish delight shimmers and the green pistachio nuts shine.


Rocky Road with a Turkish twist
Adapted from Karen Martini and

200g dark chocolate, chopped
200g milk chocolate, chopped
150g rose Turkish delight, cut into 2cm pieces
250g marshmallows (a mixture of pink and white), halved
80g unsalted pistachios
50g toasted whole almonds, coarsely chopped

Pashmak* if you can get it

Grease and line the base and sides of a 20cm square cake pan with plastic wrap, allowing the sides to overhang.

Place chocolate in a heatproof bowl over a saucepan half filled with simmering water; stir with a metal spoon until melted.

Place the Turkish delight, marshmallows, pistachios and almonds in a large bowl. Drizzle over the chocolate and use a metal spoon to gently stir to combine. Spoon into prepared pan and decorate with pashmak if desired. Refrigerate for at least 2 hours.

Turn onto a clean work surface and use a large, hot knife to cut into portions. Store in an airtight container at room temperature.

*Pashmak is a type of fairy floss that can be found in some Persian (Afghani) supermarkets.

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