Bethany's Vegan Kitchen

This is an easy way to make fudge using plant based dairy free sweetened condensed milk. You can buy plant based sweetened condensed milk from either Nestle, Nature’s Charm or Biona. You can buy Nestle plant based condensed milk from either ASDA, Waitrose or Sainsbury’s in store, and you can buy Nature’s Charm and Biona condensed milk online or from some health food shops. You could serve this as an after dinner treat, or pop it into bags and give it as a gift. I really like the look of the green pistachios with the red cranberries, it makes the fudge look so festive. This is another recipe that would be ideal to give as a gift or party favour, especially if you put the fudge into a pretty tin or container

Yield; 64 pieces Cook time; 10 minutes, plus two hours to set in the fridge

You’ll need;

1. 500g dairy free chocolate, broken into pieces
2. 370g dairy free condensed milk
3. 100g nuts, chopped. I used a mixture of hazelnuts, walnuts and pistachios
4. 100g dried cranberries
5. One tablespoon of icing sugar for dusting

Method;

• Start by breaking the chocolate into small pieces and adding it into a heatproof bowl. Either melt the chocolate over a saucepan of hot water, ensuring the water doesn’t touch the bowl that the chocolate is in. Or melt the chocolate in the microwave, 30 seconds at a time at half power or 10 seconds at a time at full power, removing the chocolate from the microwave and giving it a good stir each time
• Once the chocolate has nearly fully melted, take it off the heat and keep stirring it until it’s completely melted. The heat from the bowl and the chocolate should be enough to fully melt any chocolate that isn’t quite fully melted. Then pour in the dairy free condensed milk and give it a really good mix to combine. You should notice that the mixture starts to thicken pretty quickly
• When all the condensed milk has been stirred through the chocolate, add in the chopped nuts and cranberries and mix well. Once they’re evenly mixed through, pour the mixture into a dish lined with baking paper. Press the fudge into the dish and smooth out the top
• Pop the fudge in the fridge to chill for a minimum of two hours before dusting with icing sugar and then slicing it into pieces. Store the fudge in an airtight container at room temperature, away from direct sunlight or heat. The fudge should keep well in an airtight container for at least a couple of weeks

This is my last recipe of the year, I hope that however you’re spending the rest of the year, you enjoy it. I’ll be back in 2024 with more easy to make, tasty plant based recipes