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This carob extract comes from our carobs grown in Cava Ispica. Its sweetness comes directly from the fruit, without added sugars.

 

This carob extract comes from our carobs grown in Cava Ispica. Its sweetness comes directly from the fruit, without added sugars.
 

Perfect for sweetening with its intense aroma, in the preparation of desserts, on soft cheeses such as ricotta, on a fresh fruit salad and useful in the cold season as a natural remedy to relieve coughs.

 

It can be used in the preparation of desserts, such as biscuits or for the creation of the famous "Carrubbi or Carrua caramels". And here is a rare and ancient recipe borrowed from the Sicilian Pellegrino Artusi, Giuseppe Coria, in his book, defined by many as the Bible of Sicilian cuisine "Profumi di Sicilia".
 

-Place 500g of sugar in a pan over low heat (without water) and cook until it starts to take on an amber colour; now add the carob extract. Mix; cook for a few minutes and finally pour into the appropriate square tin moulds, placed on a well-oiled marble slab. As soon as the sweets become cold, place them - one by one - in the thick white paper, which is the typical packaging.

 

Ingredients: carobs, water.