Sugar Fudge
Looking for an easy recipe for sugar fudge WITHOUT using a baking thermometer? You’re at the right place!
Every Christmas, I give my dad some homemade sugar fudge (sucre à la crème as we say in French) as a gift. However, a few years ago, I didn't want to encourage the dairy industry anymore, but neither disappoint him. So I veganized my original recipe and here is my vegan sugar fudge that taste just like the original!
This recipe is done very quickly. I used to do it with my mom. To be ready, you should prepare (steps 1 to 3):
The pyrex dish with parchment paper and rubber spatula
Measure brown sugar and powdered sugar in advance
Prepare a station for the powdered sugar step: a pot holder and hand mixer.
Prep : 5 min
Cooking : 10 min
Servings: app 35 cubes
Ingredients
1 cup (250 ml) vegan margarine or butter (Becel vegan margarine, Earth Balance vegan butter…)
3 cups (750 ml) light brown sugar
⅔ cup (150 ml) soy cream (eg: Belsoy) or regular coconut milk (Coconut milk obviously gives a coconut taste while soy cream has a neutral taste)
1 tsp (5 ml) vanilla
4 cups (1 000 ml) powdered sugar (icing sugar)
Preparation
Prepare a pyrex dish with parchment paper and place a rubber spatula next to it.
Measure brown sugar and powdered sugar. Set aside.
Prepare a station for the powdered sugar step: a pot holder and hand mixer.
In a casserole, melt the margarine (butter).
Add the brown sugar, the cream and the vanilla and stir with a wooden spatula. Bring to a boil, stirring continuously. Reduce heat and continue stirring continuously the boiling mixture for 5 minutes.
Remove from the burner. Add the powdered sugar and stir quickly with the wooden spatula. Finish mixing until homogeneous with an hand mixer. *This step must be done very quickly so that the mixture doesn’t fix. The wooden spatula should be used only to rapidly incorporate the powdered sugar, which would otherwise fly into the air with the electric mixer.
Empty the mix into the dish with a rubber spatula.
At room temperature, wait until the mix is fixed, but not too much, to cut into pieces. * Tip: Rest 30 minutes, then remove the paper with the fudge from the dish and cut carefully the fudge with a cutting knife. I start by making horizontal lines. The sides will be more rigid than the middle. I slowly peel off the horizontal lines and cut them the other way to make squares. If it’s too soft, don’t peel off, but do cut the lines so that they’re made.
Storage: In an airtight container / 2 weeks room temperature / 2 months frozen
