Start by mixing together the sugar and the almond milk in a non-stick frying pan or saucepan. Bring to a simmer on low heat and stir for around thirty seconds to a minute. It is very important not to overheat it, so once the sugar has melted, quickly remove it from the heat.
Stir in the peanut butter and the chopped nuts (if using).
Pour into a loaf tin lined with parchment paper.
Leave in the fridge for 4-5 hours, ideally overnight. This vegan fudge lasts in the fridge for up to five days.