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Published: . Last Updated: by: Ginny McMeans
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3 Ingredient Vegan Peanut Butter Fudge Recipe is the best of all worlds. It's Old Fashioned Peanut Butter Fudge and is also a wonderful candy that's so creamy it almost melts in your mouth. A dessert worth bragging about that just happens to be vegan.
Smooth and creamy peanut butter fudge is a recipe that you just have to have in your recipe box.
There are only 3 ingredients, not counting the water and you sure can't beat that.
I originally made this for the blog over 6 years ago. It is exactly the same recipe but with updated photos (for sure) and much more information about how to make peanut butter fudge.
The original photos are right after the recipe card. They're kind of fun to see. Not too bad for a beginning blogger they just aren't very varied - at all. I think they are all the same picture but in three sizes. Ha!
I knew how to cook but I was learning how to photograph.
Fudge is one of the most popular candies out there. So much so there are full fudge shops around the United States.
It is very rewarding to make your own homemade fudge but it's fun to go to one of these shops once in a while and indulge.
I've been to a few and maybe there is one pretty close to you. Here's a list of about 5 places you might be able to visit.
Table of Contents
The Short List of Ingredients for Peanut Butter Fudge
- Peanut Butter - is creamy and is the star.
- Organic Granulated Sugar - is part of the sweetness that is added to this amazing candy.
- Maple Syrup - rounds out the balanced sweet flavor for this fudge recipe.
- Water - is added for just the right creaminess.
How to Make Peanut Butter Fudge
- Take an 8 by 8 inch baking pan and lay waxed paper or parchment paper across the bottom of the pan.
- Make sure it covers the complete bottom of the pan and over the sides. Press down into the pan with it overlapping the sides at opposite ends because you will use these 'handles' to remove the fudge after it has cooled.
- Boil the sugar, syrup and water together to just about 234°F soft ball stage on a candy thermometer. It will take a little while.
- Boil at an even stage on about a medium-high and don't leave it. Make sure it doesn't boil over. You will probably need to adjust the heat every once in a while but keep at a climbing boil.
- Remove the mixture from the heat and gently drop the peanut butter into the center of the sugar mixture in the pan.
- Do not stir.
- Allow the pan to sit until it is slightly cooled. Just a couple of minutes.
- Start beating thoroughly until well blended. It will start to stiffen a bit.
- Pour into the prepared pan and let cool.
- Remove the fudge from the pan by lifting the two 'handles' of the waxed paper.
- Place on a cutting board and cut into 16 or 25 squares. Depending on the size that you want. The ones in these photos are 25 pieces. So cut in either 4x4 squares for 16 pieces or 5x5 squares for 25 pieces.
So if you're wanting the most delicious creamy peanut butter fudge creams then this is the recipe for you.
📋 Recipe
Peanut butter fudge
Ginny McMeans
5 from 2 votes
Print Save
Prep Time 10 minutes mins
Cook Time 2 minutes mins
Resting time 4 hours hrs
Total Time 4 hours hrs 12 minutes mins
Servings 24 pieces
Ingredients
- 1 cup creamy peanut butter
- ½ cup non-dairy butter
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups organic powdered sugar
- Crushed peanuts optional for garnish
Instructions
Add peanut butter and non-dairy butter in a microwave-safe bowl.
Microwave for 2 minutes or until the butter is melted.
Whisk the butter until well combined.
Add salt and vanilla extract. Gradually add organic powdered sugar and stir until you have a smooth batter.
Transfer the mixture to a paper-lined baking dish and smooth the top.
Refrigerate the fudge for 4 hours.
Cut the fudge into 24 pieces.
Serve as desired.
Notes
- Creamy peanut butter – use creamy peanut butter because it will give a smooth texture to the fudge. The chunky peanut butter is not ideal for the fudge, as it will make it harder to cut your fudge in perfect cubes.
- Non-dairy butter – as this is a Vegan recipe, it is natural to use the non-dairy butter. There are many options available. If you want to go with other types of fat, such as coconut oil, you can do that.
- Salt – because of the sugar content, salt is mandatory in this recipe. It will give a nice balance to all that sweetness.
- Vanilla extract – it gives just a bit extra flavor to the fudge, but I highly recommend it.
- Organic powdered sugar – I used powdered sugar because it gives a smooth peanut butter fudge. The plain sugar will make your fudge gritty. If you do not have organic powdered sugar, and you're stuck with plain sugar, then instead of heating your butter in a microwave, do it over the stove. Add sugar and stir until dissolved as much as possible.
Recipe tips:
- Line your baking pan – you can use parchment paper, or just line your baking pan with plastic foil. Make sure you leave the sides of the parchment paper overhanging as it will be easier for you to remove the fudge.
- How to cut fudge – the fudge is sticky by its nature, and the knife may stick to it. To avoid this, dip a knife in hot water, dry it, and use it to cut a fudge.
How to store the fudge:
- The ideal way to store the fudge is in an airtight container. Make sure you add pieces of parchment paper, between the layers if you are stacking them. The paper will prevent the fudge from sticking.
- If you are hoping to keep your fudge tucked away for some time, storing it in the freezer is a great option. Properly stored fudge will keep for up to 3 months. To serve, leave it for some time at room temperature.
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Irma Abare
where can i find Beet sugar and agave vanilla? Looks soo yummy and this is one of my favorites....
Ginny McMeans
Hi Irma! Beet sugar is in any grocery store. It is granulated sugar but it is not labeled as cane sugar. If it isn't labeled cane sugar then it is beet sugar. Agave vanilla syrup is probably at Trader Joe's and I know it is at Sprouts and Whole Foods. Thanks for you interest.
Nisa Homey
Ginny, saw this at Mary Bath's page and I had to tell you this that this looks so yum...bookmarked!!
Ginny McMeans
Thank you Nisa. You are as sweet as this fudge!
Leona
I wonder if coconut sugar could be substituted for the beet sugar? I am a diabetic and coconut sugar doesn't spike blood sugars like others. Agave is the same as coconut sugar too.
Ginny McMeans
Well, it would change the taste. As you know coconut sugar has more of a molasses type flavor. That is not a bad thing. It would turn to candy if you follow the directions above so I think it would work. Please let me know how you like it with the coconut sugar.
Cate
I have never seen beet sugar in Australia. Could I use cane sugar? And is there a substitute for vanilla agave?
I really want to try this. And many of your other recipes. A dear friend of mine had gone vegan and I don't want to miss out on her company for dinner!!!Ginny McMeans
Hi, I am so glad you are here! Beet sugar is any granulated sugar that is not marked cane sugar. Some cane sugars are not processed through bone char so those would be fine. Maple syrup would be a very good substitute for agave syrup. You are a good friend. 🙂
jennet
would granulated sugar be okay to use for someone who wasn't a vegan?
Ginny McMeans
Yes, it is actually (almost) the same thing. 🙂
Pam Greenberg
Do you stir this while it is boiling or do you just watch until it reaches 230?
Ginny McMeans
You stir once in a while. It doesn't need it all that often. Just so it is not burning on the bottom. Be careful when you stir -hot, hot, hot.
helena
Just to be sure. I can use the organic raw sugar I have on hand with maple syrup?? This sounds too good not to make 🙂
Ginny McMeans
Yes, that should work just fine. I have not used raw sugar with this but it will melt and cook just like regular sugar.
Christe Lee Mattioli
I just made these yesterday, they came out so great! They are almost gone now 🙂 thanks for the recipe
-The heating process was more around 240
-I made it from peanut butter I made and just regular agave!Ginny McMeans
That is wonderful Christe! It sounds like you did a great job. 🙂
Inell Kellum
I am diabetic , can I use Splenda instead of sugar? Or is there anything else I can use in place of the sugar?
Kim Beaulieu
Yummy in my tummy. I love this recipe. Peanut butter that you can pop in your mouth all the live long day. I'm in.
Ashleigh
Mmmm yum! Does it have to be granulated sugar, or would regular white sugar work as well?
Ginny McMeans
I have not made it and do not know how it will taste. I know 1 cup of Splenda equals 1 cups of sugar. Sorry I can not help you more.
Ginny McMeans
I concur!
Ginny McMeans
Yes, that is what I mean Ashleigh. Use regular white sugar (granulated sugar).
Laura O @PetiteAllergyTreats
Creamy and smooth is my favorite texture for any kind of fudge. This looks wonderful and so easy to make, perfect for the upcoming holidays!
Andi @ The Weary Chef
These look so good and so easy, Ginny! I love the little paper cups they are in too 🙂
Nancy P.@thebittersideofsweet
I love peanut butter anything! Looks great!
Serene @ House of Yumm
You had me at peanut butter! This looks fantastic Ginny!
Lina
This looks a lot like the vegan peanut butter fudge they used to sell at my Whole Foods. I might have to get brave this season and give it a try.
Katelin
Can you get the mixture hot enough on the stove? I don't have a thermometer.
Ginny McMeans
Yes, you sure can. It just takes as little while as I described. The way to check without a thermometer is take a spoon and dip it in the boiling mixture. Drop a small drop or so into a glass of cold water. It will form a soft but firm ball.
Suzy
Peanut butter fudge has always been my favorite. Thanks for the smooth recipe. Delicious!Adriana
This was so good. I made mine with coconut sugar instead irregular sugar and added some dark chocolate chunks.Ginny McMeans
Fantastic Adraiana!
Nina
What do you mean by beating it?
Ginny McMeans
Start moving a large wooden spoon quickly in a circular motion in the pan and mixing the mixture all together.
