Learn how to make your very own 3 ingredient fudge from scratch. You only need some vegan condensed milk, crunchy peanut butter and vegan white chocolate. A must try melt-in-your-mouth, no bake snack.
I can't remember the last time that I had some fudge so I decided to make my own from scratch.
Plus this is a great way to use the condensed milk that I recently made using almond milk, remember that?
Anyway, let's talk about this fudge recipe, first of all, it's incredibly easy and relatively straightfoward.
Not like the old fashioned method which is a lot more tedicious. I personally don't enjoy making fudge the old fashioned way because is it quite tiresome.
However, I do enjoy eating fudge but not making it, so when I learned how to do this shortcut method I was elated and had to share it with you all.
Ingredients you need
- Peanut butter - I like to use crunchy peanut butter because it gives the fudge a bit of a crunch.
- Condensed milk - I'm using condensed milk that I made with almond milk, my homemade vegan variation.
- White chocolate - vegan or dairy free chocolate chips work just fine.
The steps
- Line a square 8x8 baking tray with parchment paper and set aside.
- Add the white chocolate to a medium sized heat resistant bowl.
- Place on top of a saucepan (filled half way) simmering water to make a bain marie or double boiler.
- Allow the chocolate to melt in its entirety (you don't want it to burn so use a spoon to determine its readiness, but don't stir).
- Once melted, carefully remove the bowl from the stove.
- Immediately stir in the condensed milk followed by the peanut butter and mix until smooth and lump free.
- Pour the fudge mixture into the square pan and use the back of a spoon to spread it out.
- Cover with saran wrap/cling film and transfer to the freezer to set (this should take a few hours).
- When ready to eat, allow to thaw (it softens very quickly) and slice accordingly and serve.
Notes and tips
- It is very important that you line your tray with parchment paper or your fudge might stick to the tray.
- This is the link that you need to make my Vegan Condensed Milk.
- For best results, leave the fudge to freeze for a few hours prior to slicing it up.
- Feel free to add raisins, additional chopped nuts, orange zest or seeds just to name a few to your fudge.
- You can use smooth peanut butter instead although I do prefer to use crunchy instead.
- Make sure you don't burn the chocolate, keep a watchful eye on when it melts and immediately remove it from the stove.
- Make sure the peanut butter is smooth in texture before using it, you can make it smooth/softer by microwaving it for a few seconds.
More recipes to try
- Vegan Chocolate Recipe
- Vegan Pistachio Cookies
- Raw Cacao Energy Balls
- Sweet Potato Donuts
- Grater Cake
- Peanut Drops
- Persimmon Chips
- Sea Moss Gummies
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Peanut Butter Fudge with Condensed Milk (Vegan)
Ingredients
- 300 g vegan white chocolate
- 1 cup crunchy peanut butter (260g)(smooth, no oil)
- 1¼ cup vegan condensed milk (300ml)
Instructions
- Line a square 8x8 baking tray with parchment paper and set aside.
- Add the white chocolate to a medium sized heat resistant bowl.
- Place on top of a saucepan (filled halfway) simmering water to make a bain marie or double boiler.
- Allow the chocolate the melt in its entirety (you don't want it to burn so use a spoon to determine its readiness, but don't stir).
- Once melted, carefully remove the bowl from the stove.
- Immediately stir in the condensed milk followed by the peanut butter until smooth and lump free.
- Pour the fudge mixture into the square pan and use the back of a spoon to spread it out.
- Cover with saran wrap/cling film and transfer to the freezer to set (this should take a few hours).
- When ready to eat, allow to thaw (it softens very quickly) and slice accordingly and serve.
Video
Notes
- It is very important that you line your tray with parchment paper or your fudge might stick to the tray.
- This is the link that you need to make my Vegan Condensed Milk.
- For best results, leave the fudge to freeze for a few hours prior to slicing it up.
- Feel free to add raisins, additional chopped nuts, orange zest or seeds just to name a few to your fudge.
- You can use smooth peanut butter instead although I do prefer to use crunchy instead.
- Make sure you don't burn the chocolate, keep a watchful eye on when it melts and immediately remove it from the stove.
- Make sure the peanut butter is smooth in texture before using it, you can make it smooth/softer by microwaving it for a few seconds.
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