When Salted Caramel Meets Popcorn Fudge

“Salted caramel” a unique but simple flavour that has become such a common marriage in the world of sweet treats. Why does caramel need salt?

Salt is such a flavour weapon. People sometimes speak proudly of not using it in their cooking. Essentially they are saying “I have cooked this meal without added flavour”

Who would want that? Maybe in the name of health they are thinking salt is bad. But when you are eating a whole food type diet low on the processed food salt like most things in moderation is necessary. Sea salt is also a great choice.

So salt brings out the taste of the caramel and in this situation also brings out the cacao and popcorn. So why not?

Salted Caramel Popcorn Fudge

caramel:
75g medjool dates
1/2 banana (50g)
1/2 tsp sea salt
1Tbsp coconut oil
2 Tbsp water
squeeze of lemon
fudge:
3 Tbsp raw cacao
1 Tbsp melted coconut oil
200g (1cup) medjool dates
2 Tbsp water
handful of popped popcorn.
Method:
Caramel:
1)pit dates. Soak in hot water if not super soft for a few minutes then drain.
2)Blend dates in food processor till smooth.
3)Add other ingredients for caramel and blend again till smooth. set aside
Fudge:
1)Remove pits from dates.
2)Melt coconut oil. Put all ingredients except water into the food processor and blend.
3)Then add your water a Tbsp at a time till mixture comes together.
4)Transfer mixture into a small container with baking paper. Push down on mixture evenly.
5)add caramel from recipe above and popped popcorn and push into fudge.
6) Then put into the freezer for 1 hour. Cut and Enjoy!
I keep my fudge in the freezer and grab a piece whenever I’m in the mood it won’t need to be defrosted for you to eat.

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