Caramel Crunch Freezer Fudge

A rich, creamy, crunchy and delicious fudge. Your friends and family will beg you for more! I’ve made this for several groups, and the response was an overwhelming, “mmmmmmmmm.”

Easy to prepare. Use molds, or pour onto a cookie sheet for a delicious bark style treat!!!



Ingredients
 1/2 c cacao butter, chopped or grated
1 1/2c cacao paste(liquor), chopped or grated
1/4 c coconut sugar, powdered
3 Tablespoons nut butter 
5  drops caramel Medicine Flower Extract  (or 1 tsp liquid extract)
2 drops Medicine Flower Butterscotch, optional, but soo good
1 cup  cashews 
1/3 c almonds or walnuts 
6 Tablespoons dried, unsweetened coconut
1/8 teaspoon sea salt 
1/3 cup raisins(divided in half)

Directions
Melt cacao butter, cacao paste in a double boiler or dehydrator and whisk. (I use a small bowl of hot water, under bowl of Cacao). 

Cacao Tempering Option
Heat cacao up to 115 degrees F
Cool down to 78 -81 degrees F
Stir continuously. 
Heat up to 88-90 degrees F

Stir in coconut sugar.

Transfer mixture mixture to high speed blender. 

Add nut butter, extract, 3/4 c cashews, almonds, half of raisins and blend until creamy.

Add dried coconut, salt, and remaining cashews and raisins. Use tamper if necessary to blend. Pulse blend, leaving small chunks. 

Pour mixture into bowl, placed over hot water to keep melted.

Pour mixture into individual molds, or mold of your choice or just pour onto cookie sheet for a bark.

Garnish with extra chopped cashews. (Option - Add coconut, crushed almonds, etc) 

Freeze for 30 - 60 minutes.
Remove from molds and serve. 
Store in freezer or refrigerator.

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