This is more of a crumbly, old fashioned, fudge than the squishy cubes they seem to mass produce these days. For any Scottish readers, almost Tablet, but not quite...
(I only wanted to make a small amount to try so this is half quantity of the recipe I adapted, just double up if you want to make more)
225g Caster Sugar
45g Dairy free spread
160ml can Coconut cream (just tried it with oat cream too, not quite the same creaminess, but good alternative if you can't use coconut - and once cold, set very hard...)
1/2 tsp Vanilla Paste
- Put sugar, spread, and coconut cream into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved. Do not boil until sugar completely dissolved.
- Bring to the boil without stirring.
- Continue boiling (stirring occasionally to stop it sticking and burning) until a temperature of 116°C (240°F) is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
- Remove the pan from the heat, add the vanilla extract and beat the mixture with a wooden spoon until thickened.
- Pour a tray lined with lightly oiled foil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge (if making larger quantity you can just use an oiled square tin and get nice neat sides).
- Mark the fudge into squares with a sharp knife and leave to cool completely.
