Peanut Butter Fudge (or other nut butter)

PB Fudge

 

 

(Shown with a piece of chocolate-nut fudge in the glow of the setting sun streaming in my dining room window.)

 

If you or someone you know has allergies to peanut butter, don’t despair and turn away from this fudge!  I have successfully made it substituting either natural almond butter or sunflower seed butter.  I would imagine any natural nut butter would work, although cashew butter is pretty thick…you might have to decrease the powdered sugar for that one.

Peanut Butter Fudge

  • 1/4 c. (1/2 a stick) Earth Balance vegan buttery sticks
  • 1/3 c. non-dairy milk
  • 1/4 tsp. salt (optional, depending on if your nut butter is unsalted or not)
  • 1 c. natural peanut butter
  • 1 lb. (approximately 4 c.) powdered sugar, sifted (use powdered evaporated cane juice crystals to be completely, truly vegan)

Have ready a 5″x9″, 8″x8″, or 10″x6″ pan, preferably glass, as the fudge doesn’t stick to it ~ or double the recipe and use a 9″x13″ cake pan, or a smaller lasagna pan.  Different pans will make thicker or thinner pieces of fudge.  If you must use a metal pan, you might want to line it clear up the sides with waxed or parchment paper so that you can just lift it out of the pan to cut it, especially if it has a non-stick coating that you don’t want to mar with the knife.

Three Fudges Preparation 005In the top of a double boiler or in a metal bowl placed over boiling/simmering water in a regular pot, melt the “butter.”  When it is completely melted, add the non-dairy milk and salt.  Stir in the powdered sugar until everything looks creamy and runny.  Now add the peanut butter.  (TRUST me on this – it does NOT work to add the peanut butter to the melted “butter” before the powdered sugar, even though every intuition in my mind says differently.  You will end up with a thick, streaky mess that you have to work long and hard to fix.) Continue mixing until everything is smooth.

You must press this into a prepared pan (you may need to use your hands to do this) so that it is not crumbly with air pockets later.  Cool and then cut.  Cover with plastic wrap and store in refrigerator.  For storage more than a day or two, keep in an air-tight container to keep it from drying out.

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