Fudge is such a naughty sweet treat, utterly delectable and rather moreish, but it certainly didn’t fit into the clean living start of the year! Little S had been badgering me to make fudge for ages – it had featured at a school charity sale and all her friends swooped onto the bags of fudge like a flock of hungry seagulls. Obviously she couldn’t have any 😦 but she couldn’t fail to notice how much the others were enjoying it.
So here is my friendly fudge recipe – it doesn’t make huge amounts (which is probably best with a sweet but naughty treat!) and when I’ve tried to increase the amounts the texture hasn’t been as good, so I definitely recommend sticking to the stated recipe. The basic recipe can carry any traditional fudge flavour but I have tended to opt for chocolate because not only do we all love chocolate but also the resulting colour is the best – the dairy-free margarine can otherwise give a yellow fudge which is far less appealing!
I have to say, now that the girls have tasted fudge it’s a recurrent request!
I would recommend using a kitchen thermometer is essential – you can make fudge but he using the old school soft set test but with a thermometer you’ll get it right every time 🙂
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
150ml dairy-free milk
175g caster sugar
50g dairy-free margarine
1 tsp vanilla extract (optional)
50g dairy-free dark chocolate (optional)
pinch of salt
- Place the milk, sugar and margarine into a deep saucepan and melt together
- Once the sugar has dissolved increase the heat to a rolling boil. Boil for 10-15 minutes stirring regularly. You will notice the bubbles change as the temperature increases and continue until you reach 115 degrees Centigrade
- Turn off the heat, add a pinch of salt and leave to cool for a 5 minutes.
- Stir in the vanilla and/or chocolate if using. Pour into a lined tin and leave to set.
- Once fully set cut into squares and enjoy