Home
Chocolate Fudge
Peanut Butter Fudge
Mallow-Free Chocolate Fudge
Fudge Facts
No-Bake Cookies
Resource Links





Valid XHTML 1.0 Transitional
Valid CSS


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 Fudge Facts.)

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

  1. 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.


  2. In bowl, mix all ingredients, except peanut butter, until blended.

    Mix all ingredients except for the peanut butter.      Mix all ingredients except for the peanut butter.

  3. Microwave mixture on HIGH for 3 minutes. (Rotating and non-rotating microwaves produce the same results.)

  4. 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).

    Rinse and dry the spatula before using it in later steps.
  5. 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!





  6. 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 be gritty.

    Carefully add the peanut butter to the hot mixture.      Carefully mix the peanut butter fudge ingredients.

    Knowing when to pour fudge is the "tricky" part. Signs fudge is ready to pour include:
    • Fudge becomes like thick frosting.
    • Fudge becomes less glossy.
    • There is a very subtle lightening of the color of the fudge.
    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.)

  7. 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!

    Peanut butter fudge after pouring and setting.      Cutting peanut butter fudge into pieces.

* 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.










Copyright © Dairy-Free-Fudge.com 2009-2014. All rights reserved.