Confectionery cooking can be fiddly and temperamental. I’ve had many a batch of fudge or toffee that either hasn’t set or is too hard and brittle to be enjoyable. But I have discovered that rocky road is extremely forgiving. As long as you melt the chocolate over a low heat, you can’t really go wrong with any of the other steps. It is as simple as recipes come. And if you’ve never tried the white chocolate variety – you must. I promise, you will never look back.