I like to slice my fudge into bite-sized pieces. It does have a slightly crumbly texture so some cracking is expected. Don’t worry if the top of the fudge cracks slightly. Remove from the baking pan, peel back the sides of the parchment paper and cut up in to slices. Pour in the fudge, place the baking pan on a tray then transfer to the fridge to chill for at least 2 hours until the fudge feels firm on top. The overhang will allow us to easily remove the fudge once it has set. Make sure that you push the paper into the corners of the pan. Grease your baking pan with plant based butter and line with parchment paper. The fudge mixture will be lighter in colour and smells divine! Stir until fully combined, ensuring that all of the icing sugar is incorporated. You could also add colouring at this stage as well if you wanted to jazz up your fudge. Maple would be amazing and perhaps a mint extract for Christmas. I am using vanilla bean paste but you could add any flavouring here. Once the fudge mixture is smooth, it’s time to add in our flavouring and icing sugar, to thicken it up. You can see that the butter has fully melted at this point.Īfter 6 minutes the mixture is almost ready, with just a little bit of graininess left from the sugar.Īfter 8 minutes, our mixture is nice and smooth. Here’s what the mixture looks like after 2 minutes in the microwave.Īnd now after 4 minutes. The mixture should be smooth with no graininess remaining. Make sure you stir at each interval to ensure that there are no lumps of sugar remaining. Microwaving the mixtureĬook in the microwave 4 times for 2 minutes. Give everything a good mix with a spatula to combine and then we are ready to start heating up the fudge mixture. If you’re in the US, you can also find it on Amazon in my storefront. I am a huge fan of using coconut condensed milk in my baking and this particular brand (Nature’s Charm) is available in most health food stores and also Bulk Barn stores across Canada. Start by combining brown sugar, plant based butter and coconut condensed milk in a microwavable bowl. Check out my FAQ section for any additional questions you may have. As long as you have a microwave, you can make this fudge. What I love most about this recipe is that you don’t need any fancy candy-making tools as we are NOT boiling the mixture. I wanted to recreate my childhood favourite flavour and used vanilla bean paste.
#Vanilla fudge recipe easy free#
Use dairy butter if you are not dairy free or vegan.įlavouring: this recipe is extremely versatile and you could add any flavouring to it. If you want to cut back on the sweetness in the fudge, you could sub it with salted butter. You can sub with regular condensed milk if you are not dairy free or vegan.īutter: my preference is to use room temperature unsalted plant based butter. This is a wonderful ingredient to work with and it adds to the creaminess of our fudge. Wet IngredientsĬondensed Milk: to make this a dairy free and vegan friendly recipe, I am using sweetened coconut condensed milk. Icing Sugar: the icing sugar helps to thicken up the fudge. If you only have white sugar available, that will still work but note that the fudge will be lighter in colour and have a lighter flavour profile. All will add a caramelly undertone to the fudge. You can actually use any type of brown sugar in this recipe: light, golden, dark, or demerara. Sugar: brown or golden sugar helps with the colour and flavour of this fudge. See the recipe card for US cup measurements. This ensures accuracy for every recipe and perfect results every time. I always weigh my ingredients rather than use cup measures. If you are not vegan or dairy free, this recipe can be easily adapted. This is a vegan AND gluten free recipe as we are using plant based butter and coconut condensed milk and there is no flour required. This version allows people with dietary restrictions to enjoy this sweet treat. Traditional fudge is usually made with dairy products such as butter or milk. Since going dairy free, I wanted to find a recipe that had a similar texture and flavour and this recipe is spot on. When I was growing up in the UK, I always loved buying vanilla fudge at the seaside whenever we were on our holidays.
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