We all know one of the best things about visiting Dorset is being able to buy fudge at the sea front, but if you’re vegan or lactose intolerant, fudge is sadly off the menu. Well, until now! Create your own vegan version with this easy recipe.
450g light brown sugar
250 dairy free cream, either oat cream or coconut cream
150ml unsweetened plant based milk
50g vegan butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste
Start off by lining an 18×18 cm cake tin with baking parchment and leave this to the side.
Put the sugar, dairy free cream, milk, marge and glucose syrup into a large saucepan, heat gently to dissolve the sugar and melt the margarine, stirring now and again. The mixture can get very hot so do be careful.
Once dissolved, put a sugar thermometer in the pan making sure that the mixture covers the entire end. Increase the heat and bring the syrup to a steady boil, stirring occasionally to stop it from burning. The temperature needs to reach 116c so be careful not to burn yourself.
Remove the pan from the heat and leave it aside to cool slightly, check the temperature until it goes down to 110c. At this point, stir in the vanilla.
Keep the thermometer in the mixture and stir vigorously preferably with a wooden spoon, keep an eye on the temperature, you want it to get down to 60c before you move on.
Once you hit 60c, remove the thermometer and continue stirring for a few more minutes. It will start to get thicker as it begins to set.
Before it completely solidifies, pour it into the tin and leave it to cool at room temperature overnight – putting it in the fridge will cause it to become sticky. The following day, you can remove from the tin and cut into bite sized chunks and enjoy!
This fudge recipe will keep for up to two months if you store it properly, so keep it in a sealed container if it lasts longer than a day! Not vegan? Find more fudge here!