Peanut butter fudge

Peanut butter fudge

If you’ve got a sweet tooth, this is the post for you.

I found this recipe for fudge online, took one quick look at it and thought: “yep, we’re having fudge tonight“.

I’m reprinting it here largely as I found it because it’s so easy to make. There are only half-a-dozen ingredients. It only requires a little bit of light stirring but you will need the patience to let the fudge set in the fridge overnight 🙂

 

Ingredients

• 125g dairy-free margarine
• 500g dark brown sugar
• 120ml soya milk
• 250g crunchy peanut butter
• 1 vanilla pod, seeds only, or 1 tsp vanilla essence
• 300g icing sugar

 

Method

1. Melt the margarine in a saucepan. Stir in the brown sugar and soya milk then bring to the boil for 2-3 minutes without stirring.
2. Remove from the heat and stir in the peanut butter and vanilla seeds or essence.
3. Place the icing sugar in a bowl, pour the margarine/sugar/peanut butter mixture on top. Using a wooden spoon, beat until smooth.
4. Pour into a 20cm square baking tray and set aside to cool slightly before putting in the fridge overnight to set firm.
5. Cut the fudge into squares.

 

Notes:

• Once you’ve made the fudge, you’ll need to keep it in the fridge. It will go soft in warmer temperatures.
• Variation: Rum & Raisin Fudge – add a tablespoon of rum and two tablespoons of raisins when stirring together all the ingredients (step 3 above)

 

 Like this? Try these too:

Ginger Chocolate Brownies

Bakewell Tart (vegan, dairy-free and damn delicious)

Chocolate Mint Cake

 

 

I’m rubbish at cutting things into neat squares. Sorry.