För recept på svenska, klicka här: Vegansk fudge – grundrecept
Our quest to veganize Christmas treats continues, and boy, is it both fun and fruitful. Last year’s chocolate truffles (with black beans hiding in the batter) got very popular (among you just as much as among ourselves) and now we’ve moved on to the queen of all things sweet and creamy: fudge. As the massive fans of oat cream as we’ve become, we thought we simply had to give oat cream based fudge a try. And can you believe that it worked so freaking well? We couldn’t, but after one too many sample pieces, it started to… sink in, so to speak.
Fudge is one of the most fun treats to make around Christmas, as 1. it makes the best edible gift and 2. flavorings are endless. Now, we’re quite loyal to the “plain” (really nothing plain about it though) version the base recipe below yields, but other options that rank high around here include chocolate, peppermint chocolate and hazelnuts. We’ve included a list of suggestions in the recipe, so it really is up to each and every one to find their favorite. Alrighty, go make!
Makes 20×10 cm form
Total Time: 1 hr 30 min + cooling time
3 dl oat cream
3 dl sugar
1 dl baking syrup (ljus sirap here in Sweden)
scant 1/4 tsp salt
Optional flavor mix-ins
Chocolate – 100 g chocolate
Peppermint chocolate – 100 g chocolate + 1 tsp peppermint extract
Vanilla – 1 tsp vanilla extract
Licorice – 2 tbsp licorice powder
Roasted Nuts – 1 dl roasted and chopped hazelnuts, walnuts or almonds
Note: This recipe is based on using oat based cream. Other plant based creams, as well as standard cream, should work as well, however it hasn’t been tested.
- Combine the oat cream, sugar, and baking syrup in a medium saucepan and stir to combine. Place over medium heat and bring to a simmer without stirring. Watch the pot so it doesn’t boil over.
- Simmer until the temperature reaches 119°C, stirring occasionally. It can take anywhere between 30 min to 1 hr 30 min to reach temperature depending on how hot medium is on your stove, so watch the temperature carefully.
- Take off the heat and let cool for 10 minutes without touching. Then, add in the salt and any other flavorings. Stir vigorously for 7 min. The fudge mixture should start to just turn slightly matte towards the end. If you are using any mix-ins, the fudge may start turn matte quicker and you won’t need stir for the whole 7 minutes.
- Pour the fudge into a parchment lined baking form or tin and let cool completely at room temperature (approx. 3 to 4 hours) and then cut into squares. Can be stored in the fridge or at room temperature until ready to eat.
Note: If the fudge sets up and turns grainy when you take it off the heat and start stirring, it may have gone too far over the desired temperature. Fear not, it can be saved! Just add in another 1/2 dl of oat cream and put the pot back on the heat. Bring back to a simmer and stir until everything is melted again and repeat from step 2.
Share this post!
If you’ve enjoyed this recipe (and perhaps other ones as well), maybe you would like to support us on Patreon? For as little as $3 per month, you would play a huge part in helping us create more of the content you like, as well as keep our blog ad-free. And if Patreon isn’t your thing at all, please remember this: each time you like, comment, cook one of our recipes, recommend us to a friend or in any other way spread the word about us, you do us an immense favor. Thank you so much for being part of our mission.
– Sophia & Michael