Rich Peanut Butter Fudge (Gluten-Free, Vegan)
- Ready In:
- 1hr 8mins
- Ingredients:
- 6
- Yields:
-
1 8x8 or 9x9 pan
- Serves:
- 36
ingredients
- 1⁄2 cup vegan margarine (recommend Earth balance)
- 2 cups brown sugar
- 1⁄2 cup non-dairy milk (recommend ( Almond Breeze)
- 1 cup natural-style peanut butter
- 1 teaspoon vanilla extract
- 3 cups icing sugar, sifted
directions
- Line an 8x8 or 9x9 pan with foil.
- In a large mixing bowl, place sifted icing sugar.
- In a medium-sized saucepan, melt the margarine. Add brown sugar and non-dairy milk, stirring well.
- Bring mixture to a boil on medium-high. Boil for 2 minutes, stirring often.
- After two minutes, remove from heat and stir in peanut butter and vanilla until smooth.
- Pour peanut butter mixture over icing sugar, stirring until well combined.
- Pour fudge into prepared pan, and refrigerate or freeze until firm.
- This freezes well.
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Reviews
-
This fudge set very well, was delicious and addictive. It was a hit even with non-vegans at Christmas. I used creamy peanut butter instead of natural because we had a few containers of that in the pantry. I also used a store brand vanilla almond milk. IDK if confectioner's sugar is the same as icing sugar, but that's what I used. I let it boil a bit more than two minutes, until it looked smooth. Instead of stirring by hand, I used an electric hand-held mixer. It seemed to help smooth it out. I highly recommend this recipe. So good! I let it set for a full 24 hours before eating.
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Yum! Incredibly sweet and rich, indeed. I followed the recipe exactly and was a bit worried at first as the mixture was so thick it couldn't really "pour" into the dish. A few hours later we taste tested it and although the taste was good the texture was a bit off as it kind of just dissolved in your mouth. 24 hours later in the fridge though and the fudge hardened up and had a much better texture - not grainy at all. Good flavor but really sweet, after all there's 5 cups of sugar in this! Thanks for posting. I was looking for a good gluten-free vegan dessert!
RECIPE SUBMITTED BY
I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free.
I used to get sick from garlic and onions, so if they are missing from recipes - throw them in!
I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.