Vegan Lemon Fudge

Sweet, but yet fresh lemon fudge for the Easter holidays!

250ml white sugar
Juice and zest from 1 lemon
50g vegan butter
150g vegan white chocolate
90g coconut oil

Grease a baking dish (or use baking paper on the inside). In a cooking pan, bring the sugar, lemon juice and lemon zest to a boil. Strain the lemon syrup into a cooking and bring it up to 114 °C, check with a kitchen thermometer. You need to constantly check the temperature and stir frequently. When it reached 114 °C, add the vegan butter and bring it up to 119 °C. When it reached 119 °C, add the white chocolate and stir it into the fudge. Lastly, add the coconut oil little by little, and make sure that it blends well with the fudge. Pour the fudge into the baking dish. Let it cool completely, and then cut it into pieces.


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