850g/1 3/4 lb sugar
300mls/ 1/2 pint soya milk
120g/ 4oz soya margarine (this is better for a more 'buttery' flavor)
2 tsp vanilla extract
Oil a square tin ( about 18cm/7 inch). Pour the soya milk into a pan and slowly bring to the boil.
Add the sugar and the soya margarine and heat slowly, stirring constantly until the sugar is
dissolved and the margarine has melted. Bring to the boil and cover the pan. Boil for 2 minutes,
then uncover and continue to boil stirring occasionally until it reaches soft ball stage (it is sort of
essential that you use a sugar thermometer for this...it should read 115-116C/238 to 240F). Take
off the heat and stir in the vanilla extract and leave to cool for 5 minutes. Beat until it begins to
lose its gloss and is thick. Pour into the tin and allow to cool before cutting into squares.
300mls/ 1/2 pint soya milk
120g/ 4oz soya margarine (this is better for a more 'buttery' flavor)
2 tsp vanilla extract
Oil a square tin ( about 18cm/7 inch). Pour the soya milk into a pan and slowly bring to the boil.
Add the sugar and the soya margarine and heat slowly, stirring constantly until the sugar is
dissolved and the margarine has melted. Bring to the boil and cover the pan. Boil for 2 minutes,
then uncover and continue to boil stirring occasionally until it reaches soft ball stage (it is sort of
essential that you use a sugar thermometer for this...it should read 115-116C/238 to 240F). Take
off the heat and stir in the vanilla extract and leave to cool for 5 minutes. Beat until it begins to
lose its gloss and is thick. Pour into the tin and allow to cool before cutting into squares.
