fudge-flavoursThis fudge makes a terrific gift for anyone on a dairy-free diet. Give it to non-vegans, and they will express surprise. They never thought vegans could have it so good.

 

Ingredients

  • 375 ml ( 12 fl oz) soya milk
  • 225 g (8 0z) sugar
  • 125 g (4 oz) soya margarine

Directions

  1. Grease a 18×18 cm (7×7 inch) baking tin and line it with greaseproof paper.
  2. Place the soya milk, sugar and margarine in a very large pan – the mixture expands considerably while boiling.
  3. Insert a sugar thermometer and cook over moderate heat until the sugar has dissolved.
  4. Bring to the boil, cover and cook for 3 minutes.
  5. Remove the cover and continue to simmer for 15 to 20 minutes, stirring constantly, until the sugar thermometer reaches soft ball stage, 114’C (270’F) (If you don’t have a sugar thermometer, drop a little of the mixture into a cup of cold water. It will form into a soft ball when it is hot enough; until then it will just disperse in the water).
  6. It is extremely important to stir continuously throughout this process, as fudge can easily scorch.
  7. Remove the fudge from the heat immediately and place the base of the pan into a bowl of cold water to cool quickly and stop the cooking process.
  8. Stir in the vanilla and beat until the mixture thickens and loses its gloss.
  9. Pout into the prepared baking tin and place on a wire rack.
  10. When almost set, mark into 2.5 cm (1 inch) squares.
  11. When it has cooled and set completely, cut into pieces.
  12. Arrange in a decorative box or in plastic bags tied with raffia ribbon. (You should have around 49 pieces)
Sugar/Candy Thermometer is on the end for those who have never seen one.

Sugar/Candy Thermometer is on the end for those who have never seen one.

Variations

Chocolate Fudge

  • Prepare the above recipe, using just 1 teaspoon vanilla essence.
  • Stir the vanilla and 100 g (3 1/2 oz) vegan plain chocolate into the mixture at the same time.

Mocha Fudge

  • Prepare the chocolate fudge variation above, but use 2 teaspoons instant coffee in place of the 2 teaspoons vanilla essence.

Vanilla Cherry Fudge

  • Prepare the above recipe, stirring in 50 g (2 oz) chopped cherries to the mixture at the same time as the vanilla.

Rum Raisin Fudge

  • Prepare the above recipe, using 50 g (2 oz) plump raisins and 2 tablespoons rum in place of the vanilla.

Nutty Almond Fudge

  • Prepare the above recipe, using 50 g (2 oz) roughly chopped toasted almonds and a few drops of almond essence in place of the vanilla.