Fudge: probably one of the ultimate non-chocolate sweet treats. Normally made with butter and milk or cream, you can easily make them allergen-free by using oat milk and sunflower spread to give sweet, crumbly, crystallised nuggets exactly like the real thing. This is more like traditional West Country handmade, slightly grainy fudge than the rubbery homogenous commercially made cubes.
These would make a perfect gift or after dinner treat.
Vanilla Fudge (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
makes about 12 cubes
- 300ml oat milk
- 350g caster sugar
- 100g dairy-free spread
- 1 tsp vanilla extract
– Place the oat milk, spread and sugar in a large saucepan.
– Stir constantly whilst heating until the sugar and spread have both melted.
– Bring to the boil and bubble until it reaches 115 degrees Centigrade/235 degrees Farhenheit, or soft ball stage. I don’t have a sugar thermometer so used the soft ball technique – after the mixture has been bubbling for 5-10 minutes let a drop fall off the wooden spoon into a bowl of cold water. If the droplet forms a ball that can be squished it’s at soft ball stage.
– Let cool for 5 minutes
– Stir in the vanilla and beat until the mixture is less glossy and has thickened.
– Pour into a lined baking tin and leave to cool at room temperature.
– Once cool, cut into even sized chunks.