We love vegan fudge, my all time favourite treat. Making it at home is easy. This recipe is simple and works with any combination of flavours you fancy.
Take out the chocolate and just keep it simple with vanilla. Or use vanilla as the base and add nuts, raisins, maple syrup, a bit of rum if it takes your fancy! There’s no end to how many dairy free, vegan fudge combinations you can come up with.
Couple of tips – don’t get impatient when waiting for the fudge to get to the soft ball stage (or 234°F, 112°C on a candy thermometer). This is when you drop a small about of the mixture into a glass of cold water and it forms a ball. If the fudge isn’t ready then the mixture will separate in the water. The fudge get hot fast, and then hovers around 220°F, 112°C rather stubbornly. You’ll know when it’s starting to turn as the mixture thickens, and reduces. As with any liquid with a high sugar content don’t leave it unattended. The last thing you need is fudge boiling over – and remember – the liquid will be super hot and burn badly if boils onto you.
Once the mixture starts to solidify do move quickly to get it into the tin before you end up with a lot of fudge in your pot. As always, have everything ready before you start to cook so you’ve not a panic near the end.
I remember making fudge as a child; it was one of the first things made on my own in the kitchen (candied popcorn balls being the first!). It’s a great treat to make, and much cheaper than buying it.
If you’re feeling in the mood for more chocolate, check out our favourite brownie recipe here:
Vegan Chocolate Mint Fudge
Ingredients
- 1 Cup Caster Sugar
- 1 Cup Soft Brown Sugar
- 1 Cup Dairy-Free Milk
- 1/4 Cup Cocoa
- 1 tbsp Maple Syrup
- 2 tbsp Dairy-Free Margarine
- 1 tsp Vanilla
- 1 tsp Chocolate Essence
- 1 tsp Peppermint Essence
Instructions
- Grease and line a baking tin with parchment paper.;
- Mix sugars, dairy-free milk, cocoa, and maple syrup in a pan. Now cook over medium heat, stirring gently until the chocolate and sugar are dissolved and it combines into a nice chocolate mixture. If you have a candy thermometer then continue cooking until it reaches 235°F, 112°C or it forms a soft ball when dropped into a glass of cold water. This soft ball stage takes a while. I find it gets to 220°F and then stays for ages. The fudge suddenly reduced down and the heat pops up to 234°F.
- Take off the heat, put in the margarine and leave to cool. Don't stir the margarine in - just plop it in. Cool until it's 120°F, 50°C on the candy thermometer or until the bottom of the pan is just warm to the touch (about 10 minutes).
- Add in the flavourings and stir with a wooden spoon until the candy gets thick and sugar crystals start to form. Don't over mix or it will start to set in the pan.
- Spread or pour, the mixture into the prepared pan and allow to cool.
