Method

• First line an 18cm/7" square tin with nonstick paper.
• Put the sugar, soya milk and marg into a large heavy-based saucepan & heat gently until marg has melted & sugar dissolved. Bring to the boil and let it simmer steadily until temperature reaches 120°C/240°F on a sugar thermometer, or a small piece dropped into a cup of cold water forms a soft ball.
• Remove from heat immediately and add vanilla essence (and walnuts if using) then cool it quickly by placing it in a bowl of cold water.
• Beat mixture for a few mins, until it thickens and is on the point of setting, then pour into prepared tin and leave to set.
• When fudge is firm, cut into squares using sharp knife. (Makes about 40 squares.)
• Rose's tips: Use a really large saucepan & try not to make too much fudge at once. Use a sugar thermometer. Recipe submitted by Christy