(Java Almond Fudge)
Origin: Sulawesi; Serving size: 20 pieces
In a skillet, melt the palm sugar in the water over low heat.
- 1 cup palm sugar or brown sugar
- 2 tablespoon water
- 1/2 cup blanched almonds, toasted lightly
Add the almonds all at once and mix together quickly.
Remove the skillet from the heat,
drop heaping teaspoonsful of the "fudge" onto an ungreased tray,
and let the sweets cool.
Store in a jar with a tight cover.
This recipe uses blanched almonds, halved and lightly toasted for
about 3 minutes, instead of Java almond (kenari).