In advance: Grease the mould, and place it on a baking sheet lined with baking paper, silicone, or a film, (ideally greased).
Toast the hazelnuts in the oven at 180°C for about 10 to 15 mins, until browned;
Leave to cool and crush coarsely; of course, if using bought toasted hazelnuts, then you only have to crush them!
Add the condensed milks, sugar and Sublim’ “L’Exotique” organic virgin coconut oil into a large saucepan.
Heat, stirring all the time with a spatula, and use a thermometer to check the temperature;
When the mixture reaches 116°C, remove to a mixing bowl or the bowl of a mixer,
Next, add the vanilla and fleur de sel;
Leave to cool for at least 1 hour at room temperature;
Once the mixture has cooled, mix using a spatula or the flat beater attachment until the mixture begins to crystallise: it will become matt and thick;
Add the crushed hazelnuts at the last minute and pour into the mould;
Leave in the refrigerator to set and then cut into even cubes.
Tip: You can swap the crushed hazelnuts for walnuts, chocolate chips or caramel pieces … but make sure to wait until the last minute for the fudge to be cooled before incorporating these elements, otherwise the chocolate will melt, and the nuts may crumble if you mix too much.
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