First, let us nuts. In boiling water to omit the almonds for 10-15 minutes, then put in cold water. Clean the almonds from the skin. Next, fry the almonds and cashews on a dry pan for 5-7 minutes, stirring constantly.

Next, take a deep saucepan with a thick bottom, pour in it the cream, Dulce de Leche, pour the vanilla sugar, icing sugar and salt. Mix thoroughly and put on a small fire.

As soon as the mixture begins to boil, note the time and cook the fondant for 25-35 minutes, stirring constantly!

After about 20-30 minutes it will become a milky-cream color, and by the end of the cooking will begin to thicken and resemble a liquid toffee at this time is to check its viscosity. Recruited half a teaspoon of the iris of the mixture, drip it into a glass of ice water, pull out and roll the ball. If it is not sticky and has a soft texture, sweet finish.

Remove the saucepan from the heat, add in the nuts and candied fruit, and mix all until smooth.

To put the dessert in the silicone form, flatten and leave to cool at room temperature or put into the refrigerator for 20 minutes.