Vegan Peanut Butter Fudge9 Reviews
“This is my favorite fudge recipe. It seems that the corn syrup keeps it from crystallizing or getting too hard.” - by Jessica Spuhler
Original recipe yields 1 pound
- Lightly grease one 9x5x2 inch pan.
- 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.
- Quickly pour into pan and refrigerate. Cut into squares and store in semi-airtight container in refrigerator.
Amount Per Serving (16 total)
- 143 cal
- 2.2 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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...." See more"
"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 hard to t..." See moreell. even besides that, it is awful."
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