Fudge

Now that worthy January is out of the way I can start posting my backlog of recipes, and what better day to make fudge that when storm Ciara is battering the country.

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 Fudge

(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

  1. Place the milk, sugar and margarine into a deep saucepan and melt together
  2. 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
  3. Turn off the heat, add a pinch of salt and leave to cool for a 5 minutes.
  4. Stir in the vanilla and/or chocolate if using. Pour into a lined tin and leave to set.
  5. Once fully set cut into squares and enjoy

 

Vanilla Fudge

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)

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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.

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