Rose Elliot's Vegan Fudge
Description
This is a basic vegan fudge which can be flavoured in different ways. e.g. for a chocolate version, beat in 100g/4oz plain choc (broken up) when you take fudge off the heat & start beating it.
Ingredients
- 700g/1.5lb caster sugar
- 600ml/1 pint soya milk
- 100g/4oz vegan marg
- 2 tsp vanilla essence
- 100g/4oz walnut pieces (optional)
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