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Vegan Vanilla Fudge



This creamy fudge can be eaten as it is, or add your favourite flavour at the end of mixing.

Alternatively, if you don't want the hassle of making it yourself, you can buy a range of fudge flavours and many other tasty goodies through our web site here. here for the Vegan Volumes recipe archive...




non-dairy milk, unsweetened 105ml

Place in a heavy-bottomed saucepan and heat gently, stirring, until melted and well mixed. Continue to heat until the mixture begins to boil, at which point do not stir any more, but wash down any sugar crystals that form on the insides of the pan with a damp brush. Heat, uncovered, until the mixture reaches soft ball stage (116degC or 240degF on a sugar thermometer).

caster sugar 400g
low fat dairy free spread 95g
liquid glucose 2 tsp
    Allow the mixture to cool undisturbed, until the temperature reaches about 43degC or 110deg F (this may take 40-45minutes). At this point the mixture will appear like a glossy, smooth, runny toffee, with a glassy skin on the top.
vanilla extract 1 tsp Add to the fudge and mix well with a wooden spoon. Keep stirring until the mixture starts to lose its gloss and stiffen. Quickly transfer to a pre-warmed tray (12cm x 20cm x 2cm) and press down. Allow to cool.
    Cut into approx 2cm squares. Store in an airtight container.
All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards

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