Makes 50 - 60 pieces
- Gluten free & vegan
280ml coconut cream from a tin of coconut milk (70% pulp)
100g dairy-free margarine
100g golden syrup
400g caster sugar
A few drops vanilla extract
Place a tin of coconut milk in the fridge overnight.
The next day, open the tin of coconut milk, scoop out the thick coconut cream leaving the water behind.
Weigh the ingredients in a saucepan and place over a medium heat.
Stir to melt the sugar. Use a pastry brush to wash water down the sides of the saucepan to wash any sugar grains into the liquid.
Stop stirring and let the mixture bubble on a medium heat.
Line a 20cm x 20cm lipped baking tray with greased greaseproof paper.
Let the mixture bubble over a medium heat 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 then pour onto the baking tray. Leave to set before cutting the fudge into portions.
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.