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Vegan Peanut Butter Fudge

Vegan Peanut Butter Fudge

Jessica Spuhler

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Jade
20
12/20/2005

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.

mousie8
18
12/13/2004

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 tell. even besides that, it is awful.

MichiGirl
7
5/3/2010

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