The New Fudge Queen: Easy Vegan Peanut Butter Fudge
The blizzard made it’s best attempt, but in the end, SoS prevailed. Fabulous luxuries like heat and internet have returned.
Thank goodness.
Back to pre-holiday-crazed time: fudge!
My husband’s cousin makes the best fudge in the world, so I usually leave the task to her. But this year, the husband beat me to all the peanut butter pieces. I needed to make more.
Now that I know how easy it is, I’ll be making it every year.
Easy Vegan Peanut Butter Fudge {Dairy Free, Gluten Free}
1/2 cup vegan/dairy free butter
2/3 cup creamy peanut butter
2 1/3 cups powdered sugar
1/2 t vanilla
pinch of salt
Melt the dairy free butter and peanut butter in a sauce pan over medium heat. Once melted, turn heat to low. Slowly stir in powdered sugar little by little. Add vanilla and salt.
If you want super creamy smooth fudge, sift the powdered sugar first, and add it to the peanut butter slowwwwlly. I have the patience for neither of these things.
Stir mixture until it forms a play-dough like ball. Don’t let it fool you- it may look cute and innocent, but it’s burning hot, so be careful. Ask how this genius figured that one out.
Spread evenly into a baking dish (8×8 is a good size to use; I used 7×11 which worked too but made thinner fudge.) Parchment paper can make it a little easier to get out of the pan later.
To make chocolate peanut butter fudge, top with dark chocolate shavings. {Or stir in before spreading in pan.}
Cool in fridge until solid. Slice into squares.
Excuse me while I go stuff my face with “broken” dairy free fudge pieces….can’t serve those. 
