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Gluten and Dairy Free Chocolate Peanut Butter Fudge
serves / makes 1 box of fudge 5 prep time 5 mins cooking time
I am so excited about this recipe as I really miss fudge and tablet. I miss the creamy sugary taste and all the exciting flavours of the fudge that you can buy. This is not a traditional fudge recipe as I got the creaminess from peanut butter rather than double cream. I’m obsessed with peanut butter and I’m probably guilty for using it in too many recipes.
It is much easier to make than normal fudge and you don’t need anything fancy like a sugar thermometer. Smooth creamy peanut butter with no added sugar works best in this recipe – natural peanut butter can be a little oily.
135g peanut butter
115g dairy free spread
100g dairy free chocolate
1 teaspoon vanilla extract
220g icing sugar
Line a 6″ square traybake tin with foil leaving an overhang to allow you to lift the fudge out
Place the peanut butter and dairy free spread in a small saucepan
Gently heat until the butter is melted and you have a smooth paste
Stir in the vanilla extract and the chocolate
Cook until the chocolate has melted
Stir in the icing sugar
Press the mix into the traybake tin and cover with clingfilm
Allow to set in the fridge for 1-2 hours
Remove from the baking tin and cut into small pieces