I’ve never been a fan of fudge.
I find brown sugar and chocolate fudge too sweet, and only eat it to be polite in most cases.
That said, I recently came across a recipe for peanut butter fudge, and given my deep love for peanut butter anything – I decided to try it out.
(I’m pretty much drawn to any no-bake recipe that takes less than 20 minutes to prepare.)
I find the PB overpowers the sugary taste, adding a delightful creamy, doughy texture at the same time.
When I made fudge the first time, I had no regular milk and had to use almond milk instead.
It turned out great – see below for recipe.
What you’ll need:
1/2 cup butter
2 1/4 cups brown sugar (You can use less, or substitute with coconut sugar)
1/2 cup almond milk
3/4 cup extra creamy peanut butter
1 tsp vanilla extract
3 1/2 cups icing sugar
Melt butter in saucepan over medium heat.
Stir in brown sugar and milk once butter is melted, then bring to a boil for 2 minutes while stirring frequently.
Remove from heat and stir in peanut butter and vanilla.
Pour over bowl of icing sugar and beat until smooth.
Pour into an 8×8 inch dish.
Refrigerate until firm, cut into squares & serve!