Egg Free Mama
My Grandma's Sucre a la Creme
This is one of my favourite recipes, and like many of her other recipes this one was easy to adapt with minimal changes. Traditionally this "fudge" is made with heavy cream and butter, but I was able to recreate the same silky, slightly crumbly texture of the original using some of my favourite dairy-free substitutes. This fudge takes a little practice, but don't despair--once you get it, it'll be a party favourite. I like to leave this on my step to set in the cold weather--I don't know why but I feel like it tastes better because of the cold winter air :)
2 cups light brown sugar, packed
1/3 cup vegan butter of choice
1 can evaporated coconut milk (or full fat coconut whip cream will also work, just skim the water if there is any in the can)
1 generous tsp vanilla
1 pinch of salt
approximately 4 cups powdered sugar (this varies depending on the humidity in the home and the temperature you were able to achieve with your sugar mixture)
flaky salt to finish
Line a 9 X 9 inch pan with parchment paper and set aside.
Combine brown sugar and butter in a thick bottomed sauce pan. Bring to a bubble then carefully add in the coconut milk. Let boil, keeping a close eye on the mixture and stirring frequently until the mixture reaches approximately 237F on a candy thermometer. My mom does this from memory and by eye, so from what I gather if you let the mixture boil and thicken between six and ten minutes, you'll hit that temp. That is to say this method did NOT work for me, so I pulled out a thermometer and it worked perfectly.
Once your mixture has come to temperature, remove it from the heat and carefully add your vanilla (it may spit so use caution).
Transfer the hot liquid to a metal mixing bowl or the bowl of your stand mixer and, using either the whisk attachment or your hand mixer, begin whipping some air into the mixture. Gradually begin to add the powdered sugar, whipping at high speed. Continue adding the sugar until you have a light brown colour and the mixture is light and airy. If you check the beaters, you'll see it is already beginning to set up. If it's still really running, add more sugar.
Transfer to a 9X9 inch parchment lined baking pan and sprinkle with the flaky salt, if using. Place on a cold step or in the freezer--it should start to firm up almost instantly. I find leaving this over night in the fridge before cutting really helps.