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!Print