Chef Savannah Muñoz
Carob Freezer Fudge
Category
Dessert
Servings
10 pieces
Author:
Chef Savannah Muñoz
Ingredients
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¾ cup Coconut Oil
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¾ package Melissa’s Carob Pods, finely ground
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½ cup Coconut Milk
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⅓ cup Carob Syrup, recipe below
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2 teaspoons Pure Vanilla Extract
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1 pinch Kosher Salt
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2 pounds Melissa’s Carob Pods
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1 liter Water
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4 pounds Granulated Sugar
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½ teaspoon Ground Clove
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½ teaspoon Pure Vanilla Extract
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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.