Vegan Vanilla Fudge

GF NF SFO

Ingredient	Quantity	Procedure

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