Peanut Butter Fudge
Too much chocolate fudge in your life? (Is that even possible?) Here's
a recipe for a creamy dairy-free peanut butter fudge. This recipe is vegan
and can be made corn-free. The type of oil you use plays a vital role
in the flavor of the fudge. See types of oil
for details. (For additional information, see
Tools You’ll Need for Fudge Making
- 1.5 liter or larger microwaveable bowl. Preferably a tempered
glass bowl like Pyrex or Anchor Hocking that can withstand high
temperatures (225+ degrees)
- High temperature rubber or silicone spatula
- Wire whisk
- Hot pads
- Measuring spoons
- Measuring cups
- Wax paper
- Dinner plate (that can withstand high temperatures) or metal pan
Ingredients for Fudge
- 1/2 Cup packed brown sugar
- 1/2 Cup granulated sugar
- 1/3 Cup plus 2 Tablespoons rice, soy, or almond milk
- 3 Tablespoons oil (see types of oil)
- 1/8 Teaspoon salt
- 1/4 Cup natural peanut butter* (crunchy or regular)
To Make Fudge
- instructions will go here
- Place a sheet of wax paper on a "heat safe" dinner plate or metal pan
for pouring finished fudge.
- Place a hot pad on the counter on which you will place the hot fudge bowl.
- Ready the 1/4 cup of peanut butter.
- In bowl, mix all ingredients, except peanut butter, until blended.
- Microwave mixture on HIGH for 3 minutes. (Rotating and non-rotating microwaves produce
the same results.)
- After the 3 minutes of cooking, remove bowl from microwave (careful, mixture is
HOT!), and slowly stir fudge 10-15 "stirs." Then, and this is a
VERY IMPORTANT STEP, using your high-temp spatula, scrape down the bowl removing
as much as you can of the fudgey film on the sides. (Any unmelted particles of sugar
on the sides of the bowl can cause the fudge to end up being gritty, not creamy).
- Return bowl to microwave and cook on HIGH for another 3 minutes. Important: You'll
need to rinse and dry the rubber/silicone spatula before using again, must keep
out those sugar particles!
- Once cooked, remove fudge from microwave and set on pot holder. Fudge is VERY liquid,
so being CAREFUL not to splash, add peanut butter. Using a whisk, slowly combine
mixture and then stir fudge to cool (you'll be stirring for 5+ minutes). Don't
let the mixture sit without stirring for more than 15 seconds, or the fudge may
Knowing when to pour fudge is the "tricky" part. Signs fudge is ready
to pour include:
When you think it's ready to pour, use your spatula to scrape fudge unto wax
paper. Fudge should "set up" rapidly. (If fudge is very hard, too
soft or gritty, see Fudge Facts for help.)
- Fudge becomes like thick frosting.
- Fudge becomes less glossy.
- There is a very subtle lightening of the color of the fudge.
- With fudge cooled, cut into pieces and store in an airtight container on shelf or
in refrigerator. Recipe makes about 8-9 ounces of fudge. Enjoy!
* Note: I have only used "natural" peanut butter in this recipe. Using
"regular" peanut butter may produce a poor result or work just fine!
Want to make a double batch? See
Fudge Facts : Making Double Batches.