I love fudge, my all time favourite treat. Making it at home is easy, and as it needs to be diary free kinda a necessity too! This recipe is simple and works with any combination of flavours you fancy. Take out the chocolate and just keep it simple with vanilla. Or use vanilla as the base and add nuts, raisins, a bit of rum if it takes your fancy!
I remember making fudge as a child; it was one of the first things made on my own in the kitchen (candied popcorn balls being the first!).
Vegan Chocolate Mint Fudge
- April 2, 2019
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- 2 cups caster sugar
- 2/3 cup dairy free milk or dairy free cream
- 1/3 cup cocoa
- 1/3 cup dairy free chocolate chips
- 2 tablespoon golden syrup
- 1/4 tsp salt
- 2 tablespoon dairy free margarine (I used Pure Sunflower)
- 1 tsp vanilla
- 1 tsp chocolate essence
- 2 tsp peppermint essence
- Step 1
- Grease a loaf pan.
- Step 2
- Mix sugar, dairy free milk, chocolate, chocolate chips, corn syrup and salt in a pan. Cook over a medium heat, stirring as you go until the chocolate is melted and the sugar dissolved. It should be bubbling nicely. If you have a candy thermometer then continue cooking until it reaches 235°. Or it forms a soft ball when dropped into a glass of cold water.
- Step 3
- Take off the heat, put in the margarine and leave to cool. Don’t stir the margarine in – just plop it in. Cool until it’s 120° on the candy thermometer or until the bottom of the pan is just warm to the touch (about 10 minutes). Add in the flavourings and stir with a wooden spoon until the candy gets thick and it’s no longer glossy. Don’t over mix or it will start to set in the pan. Spread the mixture into the buttered pan and allow to cool.
- Step 4
- I then melted a cup of Moo Free chocolate chips with 2 tablespoons of Oately cream and poured it on top of the cooled fudge so there was a layer of ‘milk’ chocolate on top.