Angelic Caramel Cashew Fudge Bars

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An angelic blend of dark chocolate, Sea Salt and Caramel make this Scharffen Berger bar a unique experience. The flavors mix in your mouth and grow sweeter making you want to reach for more.  It will be difficult to stop eating these once made.

Ingredients

Fudge Center

  •  2 Oz 62% Semisweet Dark Chocolate Scharffen Berger
  • 1 Tsp Coconut Oil
  • 1/4 Cup Light Corn Syrup
  • 1 Tsp Vanilla
  • 3 Tbls Natural Cocoa Powder Scharffen Berger

Caramel Cashew Wrap

  • ½ Cup Whipping Cream
  • 1 Tbls Light Corn Syrup
  • ½ Cup Turbinado Sugar
  • ½ Tbl Butter
  •  ½ Tbls Coconut Oil
  • ½ Cup Salted Cashews

Topping

  • 24 Oz White Coating Chocolate
  • Sea Salt

Preparation

Middle Melt in your Mouth Fudge

1)      Microwave chocolate bar with coconut oil in 30 second increments till it is fully melted.

2)      First add Light Corn Syrup and stir till even then add Vanilla.

3)      Incrementally, add the cocoa powder until it becomes thick and pulls from sides of dish.

4)      Pour onto a parchment paper so it is 6×8” slab about ½” thick.  Wrap the parchment paper around the slab and freeze.

5)      Once it sets, cut into ½ x ½ x 6” rectangles, about 8 total, and refreeze until ready to use.

Carmel Cashew Wrap

1)      In a wide bowl, melt unsalted butter and Coconut Oil in microwave.

2)      Add Corn Syrup, Sugar and continue to heat on high in microwave to boil off water.  Watch the mixture in the microwave and occasionally stir and allow moisture to escape.  Look for a change in color from yellow to light brown.  Test caramel by dropping into cold water.  If it balls form in the water, it is ready.

3)      Once brown, add Salted cashews and then pour onto a parchment paper lined cookie sheet.  Use a pizza cutter and slice into 3×6 inch squares, a total of 8.

4)      Freeze the pan until ready to use.

Assembly

1)      Remove the fudge and wrap from the freezer.  Recut the edges and position a rectangular fudge on top of a wrap square.  Roll it around the fudge and put on a separate parchment paper line pan and freeze. Repeat for all bars.

2)      Melt the white chocolate and dip then set on parchment paper to set.  Prior to setting, sprinkle sea salt on top.

Enjoy!

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