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
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.