This fudge is simple to make and combines the delicious flavor of chocolate and peanut butter! Vegan friendly and is less sweet than traditional fudge.
To me, my grandma was the best cook. I would watch her in in the kitchen and was amazed by her ability. She never measured, but instead made everything by sight, feel, and taste. One of my favorite things she used to make was peanut butter fudge. It was truly the best I’ve ever had. It consisted of sugar, cocoa, and milk, which she cooked in a pot until until it reached the “soft ball” stage. She tested it by dropping a spoonful of the fudge mixture into a cup of cold water. She’d pinch it together with her fingers and if it held together in a soft, pliable ball, the fudge was done. Then she beat in some butter and vanilla, then the peanut butter. She wouldn’t mix the peanut butter in all the way though, leaving thick swirls marbled into the fudge.
Those were obviously my favorite parts! 😋
I make her fudge from time to time, but as it’s mostly made of sugar, I find it’s a little too sweet for my taste these days. So, whenever I get a craving for grandma’s fudge, I make a version of this easy dairy-free fudge instead, which uses chocolate chips over sugar and cocoa. It makes the fudge much more chocolatey and less sweet. Plus, if you use coconut milk and dairy-free chocolate chips, the fudge is completely dairy-free and vegan friendly.
This fudge at room temperature is pretty soft, (my fave!) but I keep it stored in an airtight container in the fridge, which keeps it firm. You can eat it cold or leave it out for 15–20 minutes until it becomes softer. Either way, it’s delish!
I hope you give it a try and enjoy it for yourself!
- 2 cups chopped semi-sweet chocolate or chocolate chips
- ½ cup natural peanut butter or almond butter (or other nut/seed butter)
- ⅓ cup full-fat canned coconut milk
- 1–2 tablespoons maple syrup or honey
- pinch of salt
- ¼ cup natural peanut butter
- 2 tablespoons coconut oil or regular/dairy-free butter, melted (use refined coconut oil for less coconut flavor)
- 1–2 teaspoons maple syrup, to taste
- Line a 9x5 loaf pan with parchment paper and set aside.
- In a small bowl, stir together peanut butter, melted coconut oil, and maple syrup until smooth. If it doesn't come together easily, heat in the microwave for 15–20 seconds, then stir until smooth. Set aside while preparing the chocolate mixture.
- Place chocolate chips, peanut butter, coconut milk, maple syrup, and salt into a medium pot and place on the stove over low heat. Cook over very low heat, stirring often, until chocolate is completely melted and mixture is creamy. Alternatively, you can place everything into a heat safe bowl and heat in the microwave, stirring every 30 seconds, until chocolate is completely melted. Careful not to over heat the chocolate, or it can become grainy.
- Pour half of the chocolate mixture into prepared pan. Place a few teaspoons of the peanut butter mixture over the chocolate and use a knife to swirl together. Spread the rest of the chocolate on top and swirl in the remaining peanut butter mixture.
- Chill fudge in the fridge or freezer for 1–2 hours, or until firm.
- Cut into squares using a sharp knife and store in an airtight container in the refrigerator or freezer until ready to eat.
- To serve, let sit at room temperature for a few minutes, just until slightly softened.