I’ve had a hectic few days since my last post. I have got a bit behind with my festive preparations, but I’m pleased to report that back on track again now. I’ve been in the kitchen this weekend and here is the first of my 2 festive posts.
I am a huge fan of homemade sweeties, especially fudge, but I have found it difficult to find a recipe that works well as a dairy-free version. I have made the super-easy chocolate-based fudge recipes from time to time, but they do have a different texture to the fudge I remember from childhood.
For this week’s recipe, I have turned to an old recipe book and adapted a traditional recipe which produces the flaky, melt-in-the-mouth texture I really like, and it makes a lovely edible gift too, perfect for the time of year – if you can bare to give it away!
I used peanut butter as the main flavouring, but any nut butter (or tahini) will work just as well. To get the right consistency, you do need to use a butter replacement with a high fat content; I used coconut oil but a solid white vegetable fat like “Trex” would work if you don’t want the extra flavour from using coconut.
As with most traditional sweet making, a sugar thermometer is a vital piece of kit, but if you don’t have one, I’ve included a quick tip which will help determine whether the fudge is ready or not.
Makes: 25 to 36 pieces
- 450g granulated sugar
- 1 ½ tsp salt (use less or none if you don’t want the salty flavour)
- 50g coconut oil or white vegetable fat
- 150g no added salt or sugar peanut or other nut butter
- 150ml unsweetened dairy-free milk (I use unsweetened soya milk)
- 2 tbsp. golden syrup
- 2 tsp caramel flavour (or vanilla extract to taste if you prefer a different flavour)
- Line an ungreased 18cm square cake tin with baking parchment or waxed paper. Put all the ingredients except the flavouring in a large saucepan and heat gently, stirring, until the sugar dissolves and the coconut oil melts.
- Bring to the boil and continue boiling for about 5 minutes until a temperature of 116°C is reached on a sugar thermometer. Alternatively, drop a little of the mixture into a cup of cold water. If it forms a soft ball when rolled between your finger and thumb, the cooking is complete. It is important to keep stirring the boiling mixture to prevent it sticking and burning on the bottom of the pan.
- Turn off the heat, add the flavouring and stir well. Keep stirring the mixture occasionally as it cools. After about 20 minutes or so, the mixture will begin to thicken and lose its shine, this is the time to mix thoroughly until the texture becomes grainy and stiffer – this is how the perfect texture is achieved.
- Transfer to the prepared tin, smooth off the top and leave to cool for about 30 minutes until almost set. Score the top with a sharp knife into 25 or 36 squares, then leave to cool completely for 2 to 3 hours.
- Cut through the pieces completely and remove from the tin. Store between sheets of baking parchment or waxed paper in an airtight container for up to 3 weeks.
Have a good few days and good luck with all your festive preparations. I have my second festive post to put up before Christmas, so I will be with you again in a few days time 🙂