Hello, Sous Baker here!
Happy Monday everyone! We are back this week with a sweet treat - vegan fudge.
This was quite an arm workout, but turned out to be worth it! If you follow our instagram @rousties, you will have seen me making this on Friday!
I made a simple vanilla flavour, but feel free to swap out the vanilla paste for 1 tsp orange extract if you want to cut through the sweetness, or any other flavour that you fancy.
I got this recipe straight from the BBC Good Food website, but I thought it was definitely worth sharing.
Ingredients:
450g Light Brown Sugar
250g Carton Oat Cream
150ml Dairy Free Milk Alternative - Unsweetened
50g Vegan Margarine
1 tbsp Glucose Syrup
1 tbsp Vanilla Bean Paste
Method:
1. Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.
2. Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.
3. Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
4. Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
5. Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces.
The fudge will keep for up to 2 months in an airtight container.
Let us know how you get on - we would love to hear what flavour combinations you come up with!
Until next time,
Sous Baker x
Happy Monday everyone! We are back this week with a sweet treat - vegan fudge.
This was quite an arm workout, but turned out to be worth it! If you follow our instagram @rousties, you will have seen me making this on Friday!
I made a simple vanilla flavour, but feel free to swap out the vanilla paste for 1 tsp orange extract if you want to cut through the sweetness, or any other flavour that you fancy.
Ingredients:
450g Light Brown Sugar
250g Carton Oat Cream
150ml Dairy Free Milk Alternative - Unsweetened
50g Vegan Margarine
1 tbsp Glucose Syrup
1 tbsp Vanilla Bean Paste
Method:
1. Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.
2. Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.
3. Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
4. Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
5. Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces.
The fudge will keep for up to 2 months in an airtight container.
Let us know how you get on - we would love to hear what flavour combinations you come up with!
Until next time,
Sous Baker x
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