Vegan Brown Sugar Pecan Fudge

🛒 Ingredients

• 400 g full‑fat coconut cream (chilled, thick part only)
• 250 g dark brown sugar or muscovado sugar
• 3 tbsp maple syrup
• 3 tbsp vegan butter
• 1 tsp vanilla extract
• ¼ tsp salt
• 150 g toasted pecans, roughly chopped
• Optional: ½ tsp cinnamon or pinch of nutmeg

👩‍🍳 Instructions

1. 1

   Toast pecans: Dry‑toast pecans in a pan over low heat 3–4 minutes until fragrant. Cool slightly and chop roughly. Set aside.

2. 2

   Simmer the base: In a heavy‑bottomed pot over medium‑low heat, combine coconut cream, brown sugar, maple syrup, and vegan butter. Stir constantly until sugar dissolves. Bring to a gentle simmer — do NOT boil hard.

3. 3

   Cook to soft‑ball stage: Simmer gently, stirring frequently, for 10–12 minutes until thickened and glossy. Test: drop a tiny spoonful into cold water — it should form a soft, pliable ball. If too runny, simmer 2–3 minutes more.

4. 4

   Finish & set: Remove from heat. Stir in vanilla, salt, and cinnamon. Fold in most of the pecans — leave some for topping. Pour into a parchment‑lined 15 cm square pan. Smooth top and sprinkle remaining pecans over.

5. 5

   Chill thoroughly: Cool to room temperature, then cover and chill in fridge 2–3 hours until completely firm. Lift out parchment, cut into neat squares. Serve chilled or at cool room temperature.