Chef Savannah Muñoz
Carob Freezer Fudge
Category
Dessert
Servings
10 pieces
Prep Time
20 minutes
Cook Time
2 hours 30 minutes
Author:
Chef Savannah Muñoz
Ingredients
-
¾ cup Coconut Oil
-
¾ package Carob Pods, finely ground
-
½ cup Coconut Milk
-
⅓ cup Carob Syrup, recipe below
-
2 teaspoons Pure Vanilla Extract
-
1 pinch Kosher Salt
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2 pounds Carob Pods
-
1 liter Water
-
4 pounds Granulated Sugar
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½ teaspoon Ground Clove
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½ teaspoon Pure Vanilla Extract
-
½ teaspoon Ground Cinnamon
For the Carob Syrup
Directions
For the Syrup
Break each of the carob pods into 3 or 4 pieces and soak them in the water overnight.
Boil the pods, in the water they soaked in, for 1 hour. Strain the fluid through a sieve into a sauce pan, while pressing the pods. Add the rest of the syrup ingredients and boil for 1 - 1½ hours depending on your desired thickness. Let cool. Makes about 1 quart of syrup.
To Make the Fudge
Line a glass dish with parchment paper.
Melt the coconut oil in a medium sauce pan and remove from the heat. Whisk in the rest of the fudge ingredients and then transfer to a blender. Purée until smooth.
Pour the mixture into the prepared dish and place in the freezer overnight.
Once solid, cut into bite size pieces. Store extra fudge in a covered container in the freezer.
