DATE AND ALMOND FUDGE
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We absolutely love this delectable Date and Almond fudge served with chilli nut brittle, white chocolate cheesecake spread, almond biscotti and candied ginger! Chef Mynhardt just knows how to put flavours together.
Serves: 6-8
Prep time: 15 minutes
Cooking time: 30 minutes
Oven temperature: 170 degrees Celsius
Easy to make
Ingredients:
Fudge
• 250g butter
• 500g castor sugar
• 1 tin condensed milk
• 1 cup chopped dates
• 1 cup chopped almonds
• 25ml vanilla
• 15ml pink salt
Chilli nut brittle
• 1 cup castor sugar
• 100ml water
• 10ml lemon juice
• 50g almonds, chopped
• 2 dried chillies, sliced
White chocolate spread
• 200g good quality white chocolate
• 200g cream cheese
• 10ml vanilla paste
Biscotti
• 1 cup almonds, roughly chopped
• 2 1/4 cup cake flour
• 7,5ml baking powder
• 2,5ml salt
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 10ml aniseeds
• 3/4 cup desiccated coconut
• 3 large eggs
• 1/2 cup oil
• 20ml vanilla extract
• 250g butter
• 500g castor sugar
• 1 tin condensed milk
• 1 cup chopped dates
• 1 cup chopped almonds
• 25ml vanilla
• 15ml pink salt
Chilli nut brittle
• 1 cup castor sugar
• 100ml water
• 10ml lemon juice
• 50g almonds, chopped
• 2 dried chillies, sliced
White chocolate spread
• 200g good quality white chocolate
• 200g cream cheese
• 10ml vanilla paste
Biscotti
• 1 cup almonds, roughly chopped
• 2 1/4 cup cake flour
• 7,5ml baking powder
• 2,5ml salt
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 10ml aniseeds
• 3/4 cup desiccated coconut
• 3 large eggs
• 1/2 cup oil
• 20ml vanilla extract
Method:
Fudge
1. Melt the butter, sugar and condensed milk together in a large pot on medium heat.
2. Once the sugar has dissolved, lower the heat and let the mixture boil for 20-25 minutes,
stirring occasionally. Make sure it doesn’t burn.
3. Once the sugar mixture has turned into caramel colour, add the dates, almonds, vanilla and salt.
4. Mix through and pour into a prepared baking dish, lined with baking paper. Press flat.
5. Let the fudge cool down for 20 minutes before cutting into cubes.
6. Once the fudge has cooled down completely, dust with sun gold dust and serve with chilli and nut brittle, white chocolate cheesecake spread, candied ginger and biscotti.
Chilli nut brittle
1. Place the sugar, water and lemon juice in a saucepan and bring to a boil.
2. Boil until it changes to a caramel colour.
3. Pour onto a baking sheet lined with baking paper.
4. Scatter over the almonds and chilli and cool down.
5. Break into shards and serve with the fudge.
White chocolate spread
1. Melt the chocolate over a double boiler.
2. Whisk in the cream cheese until the whole mix is smooth and add the vanilla.
3. Keep in the fridge until serving.
Biscotti
1. Mix the almonds, flour, baking powder, salt, white sugar, brown sugar, aniseeds and coconut together.
2. Whisk the eggs, oil and vanilla together and add to the dry ingredients.
3. Mix well and divide the dough into 2.
4. Form the 2 pieces of dough into a long sausage shape onto a prepared baking sheet.
5. Bake for 25-30 minutes until golden brown.
6. Let cool on a wire rack for 20 minutes.
7. Cut the biscotti into 1cm thick fingers and place back on the baking tray.
8. Lower the oven temperature to 140 degrees and place the biscotti in the oven for about 20 minutes or until they are dried out. Cool down.
1. Melt the butter, sugar and condensed milk together in a large pot on medium heat.
2. Once the sugar has dissolved, lower the heat and let the mixture boil for 20-25 minutes,
stirring occasionally. Make sure it doesn’t burn.
3. Once the sugar mixture has turned into caramel colour, add the dates, almonds, vanilla and salt.
4. Mix through and pour into a prepared baking dish, lined with baking paper. Press flat.
5. Let the fudge cool down for 20 minutes before cutting into cubes.
6. Once the fudge has cooled down completely, dust with sun gold dust and serve with chilli and nut brittle, white chocolate cheesecake spread, candied ginger and biscotti.
Chilli nut brittle
1. Place the sugar, water and lemon juice in a saucepan and bring to a boil.
2. Boil until it changes to a caramel colour.
3. Pour onto a baking sheet lined with baking paper.
4. Scatter over the almonds and chilli and cool down.
5. Break into shards and serve with the fudge.
White chocolate spread
1. Melt the chocolate over a double boiler.
2. Whisk in the cream cheese until the whole mix is smooth and add the vanilla.
3. Keep in the fridge until serving.
Biscotti
1. Mix the almonds, flour, baking powder, salt, white sugar, brown sugar, aniseeds and coconut together.
2. Whisk the eggs, oil and vanilla together and add to the dry ingredients.
3. Mix well and divide the dough into 2.
4. Form the 2 pieces of dough into a long sausage shape onto a prepared baking sheet.
5. Bake for 25-30 minutes until golden brown.
6. Let cool on a wire rack for 20 minutes.
7. Cut the biscotti into 1cm thick fingers and place back on the baking tray.
8. Lower the oven temperature to 140 degrees and place the biscotti in the oven for about 20 minutes or until they are dried out. Cool down.
To serve:
• Some candied ginger, sliced