Vegan Peanut Butter Fudge

Vegan Peanut Butter Fudge


"This is my favorite fudge recipe. It seems that the corn syrup keeps it from crystallizing or getting too hard."


servings 143 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Lightly grease one 9x5x2 inch pan.
  2. In a 2-quart pot over very low heat, mix together the brown sugar, salt, soy milk, corn syrup, peanut butter and vanilla. Cook until hot and brown sugar is dissolved.
  3. Quickly pour into pan and refrigerate. Cut into squares and store in semi-airtight container in refrigerator.
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  1. 12 Ratings


I feel that the instructions are not clear to anyone inexperienced. Most fudge recipes need to be beaten until they are no longer glossy to get that fudgey texture.

blah.... i made this last night and here it being 8 o'clock in the morning, its a brown goo. i would not recomend this recipe as it is not very explanitory in when it is done, so it was very har...

I was happy when I saw the vegan label, having one in my household, but this recipe turned to mush and was unservable.

I got the brown goo too. On the bright would make a good ice cream topping.

There is not enough peanut butter in this recipe to give it any flavor.

Not worth 1 star! Flavorless!

I made this yesterday and its still soft bad I wanted to serve it for Easter . I am a little embarrassed now cause i cant cut it. I like how it tastes

I agree with everyone who wrote a review. I should have read the reviews before making this fudge, could have saved money and time. I made my fudge 3 days ago and it still hasn't set up.

It's delicious, but not fudge. More like brown sugar goo.