- crisps from white chocolate - 1 cup
- butter - 1/4 cup
- a bank of condensed milk - 1 piece (320 g)
- sweet potato puree - 3/4 Cups
- vanilla extract - 1 teaspoon
- cinnamon - 3/4 Teaspoons
- salt - 1/8 teaspoons
- of powdered sugar - 8 Cups
- toasted pecans - 2 cups
1. Fit a glass mold with a size of 20x20 cm waxed paper, so that the edges of the paper protrude beyond the sides of the mold, and set aside. 2. In a large bowl, melt the white chocolate, butter and condensed milk together until a uniform consistency. This can be done in a microwave oven. 3. Pour the melted mass into a bowl of a food processor and mix it with sweet potato puree, vanilla extract, cinnamon, salt and half of sugar powder. 4. While the combine is working, add the remaining powdered sugar and mix. The fudge should look very thick and sticky. 5. Add crushed nuts and mix. 6. Pour the mass into the prepared mold and level the surface with a spatula. Put in the fridge, until the fudge hardens, for about 2 hours. 7. Remove the fondant from the refrigerator and pull it out of the mold by pulling the edges of the waxed paper. Using a sharp knife, cut the sweets into small squares.
Servings: 24