CAROB WALNUT FUDGE
I can hardly wait to lay tongue on this. It's from "Breaking the Food Seduction" by Dr. Neil Barnard.
Provided by White Rose Child
Categories Bar Cookie
Time 13m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 4
Steps:
- Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.
- Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
- Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
- TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.
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Maaz Jani
[email protected]I made this fudge for my husband's birthday, and he loved it! He said it was the best fudge he's ever had.
hailee steinfam
[email protected]This fudge is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and rich, and it's perfect for a special occasion.
Andy Flournoy
[email protected]I used chopped pecans instead of walnuts in this fudge, and it turned out great. The pecans added a nice nutty flavor.
Mohsin Gulzar
[email protected]I added a bit of cinnamon to this fudge, and it gave it a really nice warm flavor.
Fathy Khaled
[email protected]I made this fudge with dark chocolate instead of carob, and it was still delicious. The flavor was a bit more intense, but it was still very smooth and creamy.
Masarat Bibi
[email protected]This fudge is very easy to make, and it's a great way to use up any leftover carob powder.
Peter Barnette
[email protected]I made this fudge with half the amount of sugar, and it was still plenty sweet. I would recommend starting with less sugar and adding more to taste.
Ye Gyi
[email protected]This fudge is very rich, so a little goes a long way. I would recommend cutting it into small pieces so that you don't eat too much at once.
Md:Joy Hossain
[email protected]I'm not sure what I did wrong, but my fudge turned out grainy. It's still edible, but it's not as smooth and creamy as I would like.
Rashida Giash
[email protected]This fudge is a bit too sweet for my taste, but it's still very good.
Iris Espinoza
[email protected]I made this fudge for my husband's birthday, and he loved it! He said it was the best fudge he's ever had.
RS Raj
[email protected]This fudge is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and rich, and it's perfect for a special occasion.
Tink Belle
[email protected]I used chopped pecans instead of walnuts in this fudge, and it turned out great. The pecans added a nice nutty flavor.
Shukuran Shakeeb
[email protected]I added a bit of cinnamon to this fudge, and it gave it a really nice warm flavor.
Bianca Mercado
[email protected]I made this fudge with dark chocolate instead of carob, and it was still delicious. The flavor was a bit more intense, but it was still very smooth and creamy.
Sp Xasim
[email protected]This fudge is very easy to make, and it's a great way to use up any leftover carob powder.
SYLIVESTER CHALO
[email protected]I'm not a huge fan of carob, but I really enjoyed this fudge. The walnuts add a nice crunch, and the overall flavor is very well-balanced.
Desmon
[email protected]This is the best fudge I've ever had! It's so smooth and creamy, and the flavor is perfect.
Kafula Chipunsu
[email protected]I made this fudge for a party and it was a huge hit! Everyone loved it, and I even had people asking for the recipe.
jorgiet lumanog
[email protected]This fudge is amazing! It's so rich and decadent, and the carob and walnuts give it a unique flavor that I love.