Dairy Free Fruit and Nut Fudge

artisans-and-chefs manufacturing

artisans-and-chefs

Ingredients and Recipe

Ingredients

45g Cocoa Powder - True Gold
50g Brown Sugar
50g Glucose
100ml Almond Milk
30g Cocoa Butter Chips
100g Chopped Dried Fruit - Apricots, Raisins, Cranberries, Cherries
100g Chopped Nuts - Almonds, Hazels, Macadamia

Method

Prepare a deep baking pan with baking paper.
Chop toasted nuts and dried fruit and set aside in a bowl.
In a heat-proof bowl add the cocoa butter, allowing it to melt gently (do not allow to surpass 45ºC). Once melted, add cocoa powder and blend thoroughly making sure there are no lumps.
In a saucepan, add the sugar, glucose and almond milk. Bring to a rolling boil.
Take off the heat and add the cocoa butter and powder mixture, stirring to fully incorporate ingredients.
Pour over the nuts and dried fruit mixture. Mix thoroughly so all dry ingredients are entirely coated in the chocolate mixture.
Press the mixture into the prepared pan and let set.
When firm to touch cut into desired portions.
Store in an air-tight container.

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