peanut butter fudge

The Spring ’12 issue of Chickpea is here and it’s super pretty!

Look at this!

And this!

And that!

YAY!

If you didn’t get a chance to pre-order a copy, you can still order a single copy or an annual subscription by clicking here.

It’s beautiful and inspiring. It makes me smile.

And now…drumroll please… This is Hanna’s TTV debut!

Hanna is my kitty witty baby bear. We met in 2003, but she stayed in Kentucky to live with my parents when I moved to Brooklyn a couple years later.

Hanna’s namesake is a former dance student of mine who was probably six years old at the time kitten Hanna joined our family. I saw the human Hanna at my cousin’s graduation the other day. She’s so grown up now and totally kicking butt in high school. She’s beautiful and smart and confident. Just like feline Hanna.

Such special gals with a great name and equally huge spots in my heart.

I’m getting to the fudge talk, I really am. Here we go…

A couple Sundays ago, in Kentucky, I made these chocolate cupcakes with peanut butter frosting for my Mom, Dad and Moose (human Moose, that is. There is also a puppy Moose, but that’s a story for a future rambling post).

I’d never made peanut butter frosting before (I don’t know how that’s possible, but it is) and I was so pleased with the result that I tried to whip up another batch for Moose and I when we came home.

It was a frosting disaster. But it made excellent accidental fudge.

Peanut Butter Fudge
Serves 18 (depending on the size of your pieces)

Ingredients:
1/2 cup Earth Balance Natural Buttery Spread, softened
2/3 cup natural peanut butter, room temperature
1/3 cup vanilla soy milk
1 teaspoon vanilla extract
3 cups vegan confectioners’ sugar

Directions:

  1. Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.
  2. Slowly add in the confectioners’ sugar and continue to mix.
  3. If you feel like your mixer is angry with you about mixing the fudge as it becomes thicker and thicker, turn the mixer off and use your hands to knead it like dough. At this point you probably want to just take a big bite of it because we’re pretty much done here and it’s so good, there’s no need to wait.
  4. Spread the fudge into a 9×13″ pan and refrigerate for about an hour so it can set.
  5. Slice the fudge into pieces and enjoy!

This makes really soft, delicious fudge. I loved it so much that after the first bite, I immediately wrapped up half of it and instructed Moose to take it to work. Of course, I then went back and pulled a few more pieces out of the container before he managed to leave the apartment with it.

 

16 thoughts on “peanut butter fudge

    • AJ wanted to order one last night and I was like are you crazy?? we just spent the weekend eating a ton of fudge!! I talked him out of it, but then I regretted it because I really wanted one too.

  1. I didn’t know you were from KY! I am too. What part? I live in Lexington.

    I can’t wait to sink my teeth into a piece of this fudge!

  2. hanna is such a pretty little girl. She looks so dainty and sweet. I want to snuggle her face off.

    I got to thinking about a crazy peanut butter fudge with peanut butter frosting on top combo after reading this post. Weird? No.

    • Oh nooooo! Did it turn into a play-doh type texture when you stirred it up and spread it out? Was it totally mushy in the end? The fudge is really really soft, but it should still be able to be sliced and handled without it falling apart.

  3. I just started following your blog and oh my goodness, I am so excited to make all the goodies you post! I am about to go make some of this fudge because my mister is SO in love with peanut butter. Thank you!!

  4. AWESOME recipe! My family often ridicules my vegan food choices but this fudge definitely worked in my favor (except for the fact that I got to eat less of it, haha). Using natural ground peanut butter gave it a much more authentic peanut texture and flavor than many other peanut desserts, good choice :) Thanks for the recipe

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