Ninety-five percent of the time I aim for health combined with delicious flavor and the tastes we want. That’s the premise of my blog, my books, and the way I eat as well.
Sometimes, well, we don’t.
I decided to make some Peanut Butter Fudge as gifts this year, and used my basic recipe with basic ingredients. Sucanat can be pricey, and using 3 cups was a little out of my reach (especially with all the other baking I was doing). So instead, I used brown sugar. I’m quite certain this would work with Sucanat, as well.
Because I was making it in gifts, I took my original recipe, made it 1.5 times, and did it in a 9×12 pan.
Rich Peanut Butter Fudge
Free of: dairy, eggs, gluten, nightshades, nuts, seeds, soy
Makes a 9×12 pan. Use the measurements underneath for an 8×8 (for thicker fudge) or 9×9 (for thinner fudge)
3/4 cup nondairy margarine (I use soy-free Earth Balance)
3 cups brown sugar (I didn’t pack it)
3/4 cup nondairy milk (I used Almond Breeze unsweetened vanilla)
1 1/2 cups natural, creamy peanut butter (yes, the one saving grace!)
1 1/2 teaspoons vanilla extract
4 1/2 cups icing sugar, sifted into a large mixing bowl
Line a 9×12 baking pan (I’m sure 9×13 would work as well… mine is just an odd number) with aluminum foil. Grease with a little bit of nondairy margarine.
Melt the nondairy margarine in a saucepan. Add the brown sugar and milk. Stir until dissolved.
Bring to a boil. Set the timer and boil for 2 minutes, whisking constantly.
Remove from heat. Stir in the peanut butter and vanilla extract until smooth. It might look weight and separated at the beginning but it will smooth out.
Pour the mixture into the bowl with the icing sugar. Stir until smooth and not lumpy (it might lump at the beginning but it will smooth out).
Spread the mixture into the prepared pan. Refrigerate until completely firm. If you don’t want long enough, it will be a little crumbly, so give it a good 6 hours or so.
Give as gifts, but trim all of the edges and eat them.