Sugar Fudge

Every Christmas, I give my dad some homemade Sucre à la crème as a gift. However, I didn't want to encourage the dairy industry, neither disappoint him. So I veganized my original recipe and here it is!


This recipe is done very quickly. I used to do it with my mom. To be ready, you should prepare:

  • The pyrex dish with parchment paper and rubber spatula

  • Measure brown sugar and powdered sugar in advance

  • Prepare a station for the powdered sugar step: a pot holder and hand mixer.


Prep : 5 min

Cooking : 10 min

Servings: app 35 cubes


  • 250 ml vegan margarine or butter (you can use Becel vegan margarine but I really recommend using Earth Balance vegan butter)

  • 750 ml (3 cups) of light brown sugar

  • 160 ml soy cream (eg: Belsoy) or regular coconut milk

  • 5 ml (1 tsp) vanilla

  • 1 000 ml (4 cups) powdered sugar (icing sugar)


  1. Prepare a pyrex dish with parchment paper.

  2. In a casserole, melt the margarine.

  3. Add the brown sugar, the cream or milk and the vanilla and stir with a wooden spatula. Bring to a boil. Reduce heat and continue stirring continuously the boiling mixture for 5 minutes.

  4. Remove from the burner. Add the powdered sugar and stir quickly with the wooden spatula. Finish mixing until homogeneous with an hand mixer. This step must be done very quickly so that the mixture doesn’t fix.

  5. Empty the mix into the dish with a rubber spatula.

  6. Wait until the mix is fixed but not too cold to cut into pieces.

Storage: In an airtight containe / 2 weeks room temperature / 2 months frozen