Peanut Butter Fudge – Just 4 Ingredients! (naturally vegan with paleo option)

This peanut butter fudge calls for just 4 ingredients and only takes a few minutes to make. It’s naturally vegan, gluten-free, grain-free, and dairy-free (with a paleo option) but can also be made with butter for a dairy version. It’s sweetened with maple syrup, which gives it a slightly caramel-like texture! With a video.

I originally posted this recipe a few years ago but know that some people were hesitant to make it, a little unsure about the “boil for 2 minutes step.” So I made a video to show you just how easy it is! No candy thermometer is needed – you really just bring it to a boil and stir for 2 minutes. So easy! You can find the video at the bottom of the post.

If you’re still unsure about making it, check out the reviews!

I’ve also tested a paleo option. Just use cashew butter! The result is super delicious and maple + cashews really go so well together.

I’m calling this vegan peanut butter fudge but it’s almost like a cross between caramel and fudge. You’ve either got to have some self-control or have a buddy around when making this fudge. Safety in numbers!

Ingredients

• 1/2 cup (120 milliliters) pure maple syrup (I don't recommend honey - see the post for reasons why!)
• 1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version
• 1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter for a dairy version with success!)
• 2 teaspoons vanilla extract
• 1/2 cup (55 grams) roasted salted peanuts or cashews, coarsely chopped, optional – divided

Directions

1. Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
2. In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped nuts, if using.
3. Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped nuts, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
4. Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.

For full instructions please see : www.texanerin.com

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