Tablet (vegan)

Dairy free Scottish fudge

Ingredients

• 1/4 Cup vegan butter
• 2 desert spoons coconut oil
• 5 cups sugar
• 1 cup oat milk
• 1 tin (320g) condensed coconut milk

Steps

1. Grease a baking tray / tin with coconut oil
2. Mix all ingredients together in a large (deep) pan
3. Put on a medium heat (6/10) and bring to a gentle boil stiring constantly
4. Switch down to a low heat (4/10) and cook for 20 minutes
5. Take the mixture off the heat and stir vigorously for 5 minutes
6. Pour mixture into baking tin, cover and leave to cool
7. After cooling for around 20 minutes score into several large pieces (it'll make it easier to cut up later on)

About

The is a veganised version of my Scottish tablet recipie - which itself is a bastardised version of Stewart C. Russel’s tablet recipie. It’s as close as I’ve come to replicating standard tablet without butter or milk, and I have to say I’m pretty pleased with the results. This has the right texture and consistency, and tastes pretty close - the main difference being the coconut and it tasting slightly more sugary.

Notes

This recipie uses metric cups - 250 ml.

When mixing the ingredients together make sure the sugar is dampened and the oat milk is mixed in - this helps prevent the mixture from caramalising, or worse burning, later on.

Once on the heat you need to keep stiring constantly, again to stop caramalising. If you start to see brown streaks in the mixture move the pan off the heat and turn it down - you’ll need to bring it to the boil more slowely.

When it comes time to take it off the heat you need to be stiring as furiously as you possibly can, for the full 5 minutes. Typically this means switching hands every minute or so. Be careful not to splash yourself, the mixture is super hot and I’ve managed to burn myself a few times - especially right at the start when the mixture is the least set.