This is old-style fudge that involves boiling the sugar, but don’t let that make you think it’s complicated. This is an easy fudge recipe that anyone can do (non-vegan adaptions included).
Ingredients (makes about 36 bites):
2 cups sugar*
1 cup non-dairy milk (soy is good but I used almond milk this time)+
3/4 cup vegan dark chocolate chips+
4 tbsp vegan butter+
1 tsp vanilla extract
sugar thermometer or glass of cold water (method explained in directions)
*bone char free or sugar beet derived if you’re following a strict vegan diet
+dairy substitutions can be made if you don’t need the recipe to be vegan
Grease or line the tin then set aside.
In a medium saucepan, heat the sugar, milk and chocolate, stirring occasionally, until it comes to a boil.
Once it’s come to a boil, reduce heat and simmer until temperature reaches 238F or 114C. DO NOT STIR.
If you don’t have a thermometer to measure the temperature you can drop a small amount of the mixture in a glass of cold water. If it can be picked up and rolled between your fingers to make a ball, it’s done.
Remove from heat and stir in the butter and vanilla extract using the wooden spoon. Stir vigorously (beat) until the mixture loses its gloss and thickens.
Pour into the greased or lined tin, smooth out and put in the fridge to set and cool.
Once it’s ready, cut into squares and enjoy or store in an airtight container in the fridge for up to two weeks.
The pink (raspberry) sprinkles I used on my fudge are vegan as they don’t contain confectioner’s glaze (made from shellac) which, if you’re on a strict diet, are not vegan-friendly.