Vanilla Fudge

Method

Line a 20cm square cake tin with baking parchment. Set aside.

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves. 

We like to add a little pinch of salt to the caramel which you can do at the beginning of this step. 

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). 

Remove the fudge from the heat and leave to cool for 5 minutes. Beat the mixture until it loses its shine and becomes very thick (this should take about 10 minutes).  You’ll have a dead arm but it’s 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. 

Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. 

The fudge will keep for up to 2 weeks in an airtight container at room temperature.