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
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 4
Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
Step 2 of 4
Bring to the boil then simmer 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 3 of 4
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 4 of 4
Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.
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