- Preparation time
- 30 mins
- Cooking time
- 10 mins
- 10 people
- Meal course
- Posted by
- Posted on
- December 18, 2015
Ah, nothing warms the cockles of your heart like a nice whiskey!
Well, actually, I don’t like Whiskey, so I’m actually telling porky pies there, but it all sets the scene,right? 🙂
But it’s cracking in a good old fruit and nut fudge, and even moreso because the fudge is Vegan!
How about a nice old crumbly style fruit and nut fudge in a nice little box for a chrissy pressie?
That would thrill them..until they open the box and realise you ate the whole lot before they got there! lol!
Well, I have eaten a good deal of it today, as I sit here typing up the recipe, and its good!
It’s crumb dropping, blood sugar rising good, and easy to make!
The texture of this fudge is a nice crumbly type fudge, that crumbles as you take a bite, although it is not dry.
I will be posting up a more smooth,soft style fudge shortly too!
You will need to make up a batch of the condensed milk, in the recipe files to use in this fudge.you can find the recipe here : http://plantified.com/recipe/condensed-milk-soy
You will also want to soak the fruit in the whiskey in advance so its nice and strong flavoured!
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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Welsh whiskey Chocolate Fruit and Nut Fudge
1 cup condensed milk (Recipe Here )
1 packed cup soft brown sugar
4 heaped tbsp Margarine
400 grams Vegan dark chocolate (I used Cadburys Bourneville, vegan currently in the uk)
1 tsp cinnamon
2 pinches ground cloves
2 pinches Allspice
300 grams mixed fruit and nuts (I used a luxury mix with raisins, golden raisins, cranberries and mixed nuts)
¼ cup whiskey (or just enough to soak the fruit in )
- Before cooking, add the mixed fruit pieces into a small amount of Whiskey to soak and set aside. To a saucepan, add 1 cup of condensed soy milk (http://opensaucevegan.com/recipe/condensed-milk-soy) plus 1 tightly packed cup of soft brown sugar and 4 heaped tbsp of vegan margarine to a saucepan and begin to heat.
- Keep stirring over a low heat as the margarine and condensed milk softens and the sugar dissolves. This is forming a caramel, so we want to make sure it doesn't burn.
- As it comes to the burn, use a candy thermometre to keep an eye on the temperature and continue to stir. We want to bring it up to 245f before we take it off the heat. If you don't have a candy thermometre, then use the cold water test. Drop some caramel into the cold water to see if it forms a soft ball.
- Once it is ready, take it off the heat and drop your chocolate into it bit by bit, stirring to melt the chocolate. Add your spices as you add the chocolate. As more and more chocolate melts into it it will begin to firm up and look a bit like dough!
- Once all the chocolate has melted, Scrape the fudge out of the saucepan, and gently knead the drained fruit and the nuts into it.
- Take a parchment paper lined tray and press the fudge into it. Sprinkle some extra fruit and nuts over the top if you wish. I used a square 7x7 inch pan lined with parchment paper for this volume.
- Take another piece of parchment paper and lay it over the top and then take a round smooth glass to roll over the top to smooth and compress it.
- Set it aside in the fridge to firm up. After a few hours, once chilled you will be able to slice it up. As it is a crumbly type fudge, you don't get a beautifully neat cut, but lets just call it "rustic" shall we??? :)