Vegan Vanilla Fudge
We recommend using a sugar thermometer for this recipe so that you can be sure it reaches the right temperature before you start beating…
We love this vegan version of our ultimate fudge recipe, smooth, creamy and sublimely sweet. Great to make for presents at Christmas or to serve after pudding with a coffee…
Vegan milk alternative
Demerara sugar
Vegan spread or butter alternative
Vanilla bean extract or vanilla extract
You will also need:
20cm square cake tin, lined with baking parchment
Step 1 of 5
Watch our video on how to make our vegan fudge.
Step 2 of 5
Place the ingredients into a large non-stick, heavy based saucepan and melt over a low heat, stirring until the sugar dissolves.
We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.
Step 3 of 5
Bring to the boil, then continue to boil rapidly for 5-8 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form.
Alternatively, check with a sugar thermometer if you have one (the fudge should be approximately 112-115°C).
Step 4 of 5
Remove the fudge from the heat and leave to cool for 5 minutes. Beat the mixture until it looses it's shine and becomes very thick (this should take about 10 minutes). You'll have a dead arm but its worth it for the best ever vegan fudge!
You can add chopped chocolate, nuts, stem ginger, cookie pieces, alcohol, flavouring extracts whatever you like to the fudge after its cooled and then beat as usual.
Step 5 of 5
Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.
The fudge will keep for up to 2 weeks in an airtight container at room temperature.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Vegan Vanilla Fudge
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Prep: 20 mins
Cook: 30 mins
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Quite Easy
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SERVES: 36
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Ingredients
Vegan milk alternative
120mlDemerara sugar
350gVegan spread or butter alternative
115gVanilla bean extract or vanilla extract
2tspYou will also need:
20cm square cake tin, lined with baking parchment
-
Method
Step 1 of 5
Watch our video on how to make our vegan fudge.
Step 2 of 5
Place the ingredients into a large non-stick, heavy based saucepan and melt over a low heat, stirring until the sugar dissolves.
We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.
Step 3 of 5
Bring to the boil, then continue to boil rapidly for 5-8 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form.
Alternatively, check with a sugar thermometer if you have one (the fudge should be approximately 112-115°C).
Step 4 of 5
Remove the fudge from the heat and leave to cool for 5 minutes. Beat the mixture until it looses it's shine and becomes very thick (this should take about 10 minutes). You'll have a dead arm but its worth it for the best ever vegan fudge!
You can add chopped chocolate, nuts, stem ginger, cookie pieces, alcohol, flavouring extracts whatever you like to the fudge after its cooled and then beat as usual.
Step 5 of 5
Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.
The fudge will keep for up to 2 weeks in an airtight container at room temperature.