Dairy Free Fudge
- 140ml coconut cream
- 50g dairy free margarine
- 50g golden syrup
- 200g caster sugar
- a few drops vanilla extract
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Line a lipped baking tray with greased greaseproof paper.
Melt all the ingredients in a saucepan over a low heat.
Bring to the boil and boil until a sugar thermometer reads 125°c / 250°f.
Pour into a food mixer or using a hand mixer beat until it starts to thicken and pour onto the baking tray. Leave to set. Leave to set before cutting the fudge into portions.
Gem's hints and tips
Chocolate fudge. Boil the fudge ingredients as in the recipe until a sugar thermometer reads 125°c / 250°f.
Pour into a food mixer or using a hand mixer mix in 50g melted dairy free plain chocolate. Continue mixing until the fudge starts to thicken, pour into the baking tray. Leave to set before cutting the fudge into portions.