Vanilla vegan fudge cut into pieces and served in a tin

Vegan fudge

  • Rating: 4 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Cuts into 36 pieces

Adapt this basic vanilla fudge recipe however you like. Top with broken vegan biscuits for a cookies & cream fudge, or dip chunks of fudge in vegan dark chocolate

  • Vegan
  • Vegetarian
Nutrition: Per piece
NutrientUnit
kcal70
fat2g
saturates0.3g
carbs13g
sugars13g
fibre0.1g
protein0.1g
salt0.04g
Advertisement

Ingredients

  • 450g light brown sugar
  • 250g carton oat ‘cream’ (we used Oatly creamy oat), or another dairy-free cream substitute, such as coconut cream
  • 150ml unsweetened oat or soya milk
  • 50g vegan margarine (we used Vitalife dairy free spread)
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste

Method

  • STEP 1

    Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.

  • STEP 2

    Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.

  • STEP 3

    Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.

  • STEP 4

    Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.

  • STEP 5

    Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces. Will keep, in a sealed container, for up to two months.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.4 ratings
Advertisement
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer
Advertisement

Sponsored content