1 1/2 lb (680g) raw cane sugar
2 oz (55g) ground almonds
1 oz (30g) vegan margarine
1/4 pint (140 ml) soya milk

  1. Combine all the ingredients in a saucepan and heat gently whilst stirring continually until the mixture comes to the boil. Continue boiling and stirring over a medium heat for about 7 minutes.
  2. Remove from the heat and beat the mixture until it thickens.
  3. Pour into a well greased shallow tin and smooth the top with a knife. Leave to cool, marking into squares before it sets hard. Break into individual pieces when cold.

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