Monday, 27 January 2014

Divine Tooth Ache

Crumbly Vanilla and Cardamon Fudge

Ah, the wonder that is fudge, the fabulous treat to be enjoyed when at the seaside, at Granny's house and, now that I know how to make it, in my own kitchen. I've been playing around with Vegan fudge for a while now, trying different flavour combinations of course, but also with the texture. This recipe produces crumbly, fall apart, melt in your mouth fudge, which I prefer due to it being really light and almost fluffy...yes, fudge can be fluffy.
And lets face it, nothing beats homemade fudge, and it's not as tricky to make as you may think! 
I'll be sharing a few recipes with you, each with it's own groovy beat. This one is a nice and simple, basic fudge to start us off!


300 ml Soya milk, sweetened and full fat - none of that 'light soya' here, good heavens we're making fudge my dear!
350 g/12 oz Golden caster sugar
50 g/2 oz Vegan butter - I use the make 'Pure'
50 g/2 oz Coconut oil
1 tsp Vanilla extract
1 tsp Ground cardamon - Bash the cardamon pods with a pestle and mortar, then remove the husks, being careful to shake all the seeds from them and then grind the seeds.

Go grab your wooden spoon! You also need the trusty pan that you use to make jams, raspberry sauce and caramel in.
Now go and either angle you TV so you can see it from your cooker, or put some music on or grab a'll see why.

Put the soya milk, vegan butter, coconut oil and sugar into the pan and heat it slowly until it's all melted and combined.
Now, this is where the TV/book/music comes in handy, because once everything has melted, you need to boil the mixture and stir it continuously for about 15 minutes, or until it gets to 'soft ball' stage. 
Soft ball stage is easy to detect, if you've got a candy thermometer use that, or if not use a glass of water! Simply keep a glass of ice cold water near the pan, after about 10mins dip a teaspoon into the fudge mixture and plunge it into the cold water. Quickly reach in and grab the piece of fudge floating in the water and roll it between you fingers. You want it to feel soft but able to roll it into a ball. If it's not quite there keep boiling and keep checking.
Once it's ready, take it off the heat immediately and stir in the vanilla extract and cardamon.
Leave it to cool for 5mins and then give it a good stir to take away the glossy layer. 
Line a tray/tin with baking paper and spread it out to the thickness you want.
Leave it to set at room temperature.

And there you go! Easy Vegan Fudge.

Watch this space for more vegan fudge recipes!

Happy baking! x

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