Vegan coconut caramel fudge

This super-simple caramel fudge tastes exactly like the classic version but is completely vegan. Plus, you only need 7 ingredients to make it!

INGREDIENTS
2 x 400ml cans coconut milk
1 cup caster sugar
1 cup brown sugar
2 tablespoons glucose syrup
2/3 cup coconut oil
2 teaspoons vanilla bean paste
2 tablespoons toasted flaked coconut

METHOD

1. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
2. Combine coconut milk and caster sugar in a large, heavy-based saucepan over medium heat. Cook, stirring often, for 8 minutes until sugar has dissolved and mixture comes to a simmer. Reduce heat to medium-low. Simmer, stirring often, for 40 minutes or until mixture thickens and coats the back of a wooden spoon (mixture should resemble thick custard).
3. Reduce heat to low. Add brown sugar, glucose syrup, coconut oil and vanilla to pan. Cook, stirring, for 4 to 5 minutes or until mixture is melted and smooth (mixture may appear separated at this stage. Continue stirring until well combined). Increase heat to medium-low. Cook, stirring constantly, for 6 to 8 to minutes or until mixture thickens and coats the back of the wooden spoon.
4. Working quickly and carefully, pour mixture into prepared pan, spreading to level. Sprinkle with flaked coconut. Stand in a cool, dark place for 4 to 5 hours or until cold and set. Cut into small squares. Serve (see note).

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