Vegan fudge
Adapt this basic vanilla fudge recipe however you like. Top with broken vegan biscuits for a cookies & cream fudge, or dip chunks of fudge in vegan dark chocolate
Scottish tablet
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 20-25 pieces
Skip to ingredients
- 175g unsalted butter
- 450g caster sugar
- 75g sweetened condensed milk
Nutrition: per piece (25)
- kcal133
- fat6g
- saturates4g
- carbs20g
- sugars20g
- fibre0g
- protein0.3g
- salt0.01g
Method
step 1
Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
step 2
Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
step 3
Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
step 4
To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.
