A delicious vegan style fudge with the rich toffee flavours of muscovado sugar. Makes a great festive treat or a wonderful gift. Recipe by Christian Gott
INGREDIENTS
2 x 400ml cans of coconut milk
400g muscovado sugar
160ml coconut oil
2 tbsp glucose syrup
2 tsp quality vanilla bean paste
2 tsp coconut flakes to garnish
METHOD
1. Butter and line a deep-sided baking tray with non-stick baking paper.
2. Gently heat the coconut milk and the caster sugar in a large heavy-bottomed pan. Stir continuously until the sugar has dissolved and starts to simmer gently. Simmer the mixture for about thirty minutes, stirring regularly, until the mixture thickens and coats the back of a spoon.
3. Lower the heat and add the glucose, coconut oil and vanilla. Cookout for a few more minutes. You may need to beat the mixture quite vigorously at this stage to incorporate the oil. Increase the heat and reduce the mixture again until it thickens, stirring continuously, for around ten more minutes. Do not allow the mixture to catch or burn on the bottom of the pan.
4. Carefully pour the mixture into the prepared tray, it will be very hot, and spread level. Sprinkle with the coconut and allow to cool and set for four to five hours. Cut into small squares and serve.
