• Angelica Larsson

Saffron fudge | Vegan-Gluten free | Christmas

Uppdaterat: 9 mars 2021

Happy Friday my lovelies and welcome to the fourth week of Christmas! Perhaps you much like myself enjoy a soft treat and can't help but to have a sweet one. Fudge and butterscotch is definitely something that I relate to Christmas and even more so it reminds me of the days when I have a huge craving and I end up annoying my older brother to spend some time in the kitchen making treats that I love. My older brother honestly spent a good amount of time in the kitchen while we grew up especially with sweets and pastries which was such a reward not only after he was done cooking but also during. I am a proud queen of batter on a spatula eater so asking for it to be a little extra leftover as a snack before the main course happened more times that I want to admit. My brother know how to make a bomb butterscotch or "knäck" as we call it and to celebrate his skills in the kitchen we are making a Christmas flavoured fudge!



What you need:


5 dl (2 cups) sugar

3 tbsp light syrup

125g vegan butter

350g vegan white chocolate

225g coconut fat

0,5g saffron


Add sugar, coconut fat and syrup into a pot and bring to a boil while stirring until the

sugar has dissolved. Then continue cooking on low heat until it reaches a temperature of

122°C.


If you don't have a thermometer you can check the fudge by dripping a little of it into a glass of water and if you can form a ball out of it and it holds the shape it's good.


Take the pot of the heat and add the butter and chocolate and stir until it looks

smooth and glossy.


Into a baking tray add a baking sheet roughly the size of 20x30 cm and pour in the fudge.


Place in the fridge and allow to set before slices into cubes. You can if you want wrap

the cubes in baking paper so they won't stick together.

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