By: Susan Joy
This divine salted caramel fudge is flavoured with roasted pecans. It’s made in minutes and perfect for those that like a less sweet treat.
Serves: 25 pieces | Prep Time: 00:15 | Cooking Time: 00:00
* Plus setting time
- 1 cup of chopped pecans, roasted
- 120g cacao butter, chopped
- 1/2 cup/125g almond butter/spread
- 2 Tbsp honey (unprocessed), or to taste
- 1 tsp vanilla extract (organic)
- 1/2 tsp cinnamon
- 1/2 – 1/3 tsp sea salt, more or less to taste
Lightly roast the chopped pecans on a tray in the oven and set aside. Please don’t skip this step, it adds so much flavour.
Use a silicon tray of square molds or mini cups (mine has 25 holes). Alternatively line the sides and base of a square 20 x 20cm cake tin with baking paper.
Place the silicon molds on a tray. Evenly spread the roasted pecans between the molds or over the base of a lined tin.
Add cacao butter and almond butter to a small saucepan, heat on medium – low. Continually stir as the ingredients melt so they combine well together. Remove as soon as the mixture has melted, set aside for 5 minutes to cool a little.
Add the vanilla, cinnamon and salt to the saucepan. Whisk to combine (the salt needs to dissolve). Pour into a jug if using molds or it can be poured straight from the saucepan into the cake tin.
Pour the fudge mixture evenly over the pecans.
Place in the freezer to set quickly, then transfer to the fridge. (I find the fudge pops out of the molds easily while still frozen). If you are using a cake tin, lift fudge out using the baking paper and place on a chopping board to cut into squares.
Serve the fudge pieces upside down with the smooth surface showing.
Store in an airtight container in the fridge and serve chilled.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.