Four Ingredient Fast Fudge

cooled fudge

So this was the weekend of leftovers. We have moved into a new house in the past 2 weeks and we have all of this half eaten food moving from our rented townhouse to our shiny new big house. I new I had some plain soy creamer that was about to expire at the middle of this month and I also realized during this move that my husband has a peanut butter issue. By issue I mean he eats 3/4 of a jar and then opens a new one. We had multiple jars of half eaten peanut butter all over the townhouse. So when I cleaned and organized the new kitchen with my mom, I got to work on finding something fast to do with the peanut butter. It was either peanut tofu a recipe from my coworker or this quick 15minute fudge with only 4 ingredients. I had a sweet tooth and a headache so fudge it would be! I didn’t have the patience for overthinking tofu at the time. However I did make a delicious lasagna with it later. Recipe is on the way.

So enjoy this recipe it is like 15minutes and done, which is nice. At the same time it will make a great holiday gift, potluck item, and you can take it with you anywhere. I am a big advocate of bringing my own food places so this is perfect. I can bring it to a picnic, on a roadtrip, or to a party.  Also it is omni approved by my husband! Love it! Hope you do too!

quarter jar peanut butter

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Four Ingredient Peanut Butter Fudge

2 cups Vegan Sugar

1/2 cup Soy Creamer

3/4 cup Peanut Butter

1 tsp Vanilla

vanilla and PB

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In a medium saucepan of medium low heat bring cream and sugar to a boil stirring constantly. it only needs to boil for a minute or two. Then take off the heat.

boiling sugar and cream

Please note if you do not take it off the heat before adding vanilla it will explode a little. I did this. It is a hot sticky mess. Do not repeat my dumb mistake 🙂 .

Moving on, after the saucepan is off the heat add vanilla and peanut butter and stir until it is well combined and melted down completely.

pouring fudge

Then pour into a heat safe container while still hot. Do this quickly so it doesnt start to cool and come out grainy. Preferably add parchment to the bowl so that you can pull out the fudge. I placed it in a heat safe glass container and regretted not using parchment later.

freshly poured fudge

Allow to cool on a countertop until solid (about an hour or two). Cut and serve!

fudge cooling

xoxox, The Hippie Gypsy

3 responses

    • PB:I had leftover skippy creamy peanut butter but any will do I imagine. I would stay away from any natural ones that separate.

      Sugar: The sugar doesn’t crystallize as long as you stir the whole time and only let it boil for about 2 to 2 1/2 minutes. Then pour into the heat safe container lined with parchment.

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  1. Pingback: Meatless Monday Meal Menus and Recipes | The Hippie Gypsy

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