Made from golden granulated sugar and dairy-free cream and dairy-free milk, with vanilla extract and seeds. Variations include vegan chocolate and toasted coconut, vegan pistachio and vegan cherry Bakewell.
Ingredients
- 450g golden granulated sugar
- 175ml dairy-free oat pouring cream
- 150ml unsweetened oat milk
- 70g coconut oil
- 25g glucose syrup optional
- ¼ tsp salt
- 2 tsp syrup based vanilla extract
- vanilla pods split, seeds scrapped out and set aside, optional
Method
- Line an 18cm square tin with baking parchment.
- In a large saucepan, put all the ingredients except the vanilla extract and seeds in a large saucepan. Heat gently, stirring, over a low heat until the sugar has dissolved.
- Bring to the boil and continue to boil, stirring occasionally to prevent sticking, until the mixture reaches 116°C on a sugar thermometer. If you don’t have a sugar thermometer, boil for about 10 minutes then drop a tsp of the mixture into a glass of cold water. Allow it to cool down briefly. If it forms a soft ball when rolled between your finger and thumb, the mixture is ready.
- Turn off the heat. Wait for the bubbles to subside a little and then stir in the vanilla extract and seeds, if using. Leave to cool for about 15 minutes, stirring occasionally. After this time the mixture will begin to thicken and lose its glossiness.
- Beat the mixture thoroughly with a wooden spoon to break down the sugary grains as much as possible until the texture changes from syrupy to grainy and then becomes thick. Use a spoon here as it makes it easier to gauge the texture.
- Spoon into the prepared tin, smooth the top and leave to cool completely.
- To serve: Remove from the tin, by taking hold of the edges of the lining paper, and place on a board. Gently peel off the lining paper and discard. Using a large knife, cut the fudge into 36 small pieces. Store in an airtight container between layers of baking parchment in a cool place for up to a month.
