You have to move quickly once you add your chocolate and softened vegan butter (and let’s not forget the vanilla) because once it’s melted in it starts to set almost right away. You need everything to mix in super quickly at the crucial moment when the boiling sugar mix comes off the heat. If your butter is too hard, it doesn’t mix in fast enough and your fudge ends up crumbly. The trick to getting this recipe perfect (other than timing the sugar) is to use softened (not melted) vegan butter. A heavy bottomed pot is always a good idea when making fudge, you want your sugar to have a chance to boil for the right amount of time without burning. But you do need to set a timer, because when I say 7-minutes of boiling the sugar, I mean exactly 7-minutes. You don’t need a candy thermometer or any special equipment for this recipe. Pour it into a parchment lined loaf pan and smooth it down.Īnd your fudge is ready to serve! Chef’s Tips This is actually a very easy fudge recipe, you make it on the stovetop but it’s quick, a mere 7-minutes of stirring boiling sugar and soy milk is required, and after that you add vegan butter, vanilla extract and vegan chocolate and stir it in vigorously (so that it all melts into that boiling sugar) and there’s your fudge! I struggled a bit to get this recipe right, it was tested quite a few times, and the results were all very enjoyably edible, but it wasn’t quite right, so I’ve included all the needed tips so that you can get it right first time. It’s not snappy when you bite into it, like the more ‘tablet’ style fudges, it’s soft and smooth, but has a perfect fudge texture. This one doesn’t use vegan condensed milk like some of my other fudge recipes, but it’s a perfect recipe for super easy stovetop dairy-free fudge.Īs fudge goes, this is a really easy recipe for stovetop dairy free fudge, but results in a deliciously melt-in-the-mouth taste and texture. So here we have another delicious dairy-free fudge recipe! But no, that would only be the case if I loved fudge a lot less than I do, and since I adore fudge, basically, I’m just getting started. Since I’ve already made (at least) seven different types of fudge for this blog, you might’ve started to think I’m running out of steam on that one. You didn’t think I had another fudge recipe in me did you? This stovetop fudge is super quick, no special equipment and just 5-ingredients. You may go to the fridge to find that your fudge is still really gloopy! This means that you didn’t get your fudge up to 116°c.Rich, mega-chocolatey dairy-free fudge. The most common reason for fudge not setting is not bringing it up to the correct temperature. However, if you do, or you’re making a more traditional recipe like my Caribbean Rum Fudge, you might need these tips. You shouldn’t have any problems setting this easy fudge recipe as it contains condensed milk. Once it has set, carefully remove and cut into squares. Step 5 – Cut the fudge: Pour into your tin and cool until it sets. Using a wooden spoon, beat the mixture until it thickens and appears dull in colour. Step 4 – Cool down: Remove from the heat and cool slightly (about 15 mins). Step 3 – Turn up the heat to medium and boil the mixture until it reaches 116°c (soft ball). On a low heat, stir until butter has melted and all combined. Add the condensed milk, butter, golden syrup and vanilla. Step 2 – Make the fudge: Pour the sugar and milk into the pan. Step 1 – Prep your tin: Butter and line your 23cm x 23cm square tin with baking paper. Lovely to give as a homemade gift, in little bags tied with string.Really simple to make – a great first fudge recipe!.More predictable for setting as condensed milk is used.It sounds a lot fancier doesn’t it? Although did you know that the recipe actually comes from Scotland! The Kiwis named it Russian fudge (for reasons unknown).įudge is a lovely treat to make as gifts for friends on birthdays or Christmas – my Caribbean Rum Fudge is also really tasty! Fudge keeps really well if stored properly in a sealed container in a cool, dry place.Īn alternative homemade gift idea would be chocolate dipped honeycomb– so simple to make and also keeps for a long while! Why should I make Russian Fudge? In New Zealand, vanilla fudge is also known as Russian fudge. I can guarantee you that this recipe will do just that (it was tested 3 times after all!) From the boiling of the sugar to beating until its thick – I love it! Of course, using a sugar thermometer always makes it a lot more predictable and consistent in the results. This vanilla fudge recipe will leave you with a really soft fudge with yummy hints of vanilla.