Cocktail Recipes, Spirits, and Local Bars

Plant-Made Peanut Butter Fudge

Plant-Made Peanut Butter Fudge

Ingredients

  • 1 jar (12 oz each) Earth Balance® Natural Creamy Peanut Butter
  • 6 Tablespoons coconut oil
  • 3/4 Cups pure maple syrup
  • 2 Teaspoons vanilla extract
  • 1/4 Teaspoon sea salt

Directions

Place peanut butter, coconut oil, maple syrup, vanilla extract, and salt in a medium sized sauce pan.

Whisk on low heat until thoroughly combined, 2 to 3 minutes.

Line an 8x 8-inch dish with waxed paper. Pour fudge into the lined dish and spread evenly with a rubber spatula.

Allow to set 1 hour in the freezer. Lift wax paper up to remove the fudge, then cut into pieces. Return to freezer to store.

Serve chilled for best texture.

Nutritional Facts

Servings24

Calories Per Serving141

Folate equivalent (total)12µg3%

Riboflavin (B2)0.2mg11.7%


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.


Peanut Butter Fudge with Brown Sugar

Oh this fudge is so good! Make a batch and share with someone you love bunches. It’s just liable to get you into trouble if you’re not careful. Oh my it will drive you nuts, it’s so good!

Ingredients:

  • 3 tablespoons light corn syrup
  • 1 cup sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 2 tablespoons butter, cubed and chilled
  • 6 tablespoons creamy or crunchy peanut butter
  • 1 teaspoon vanilla

Line a 13 x 9-inch pan with plastic wrap or wax paper, leaving the edges hanging over the sides of the pan so that you may lift out when fudge has cooled set aside.

In a medium saucepan, combine milk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring frequently. Cook until it reaches 236 degrees on your candy thermometer, but don’t over-cook. Remove saucepan from heat immediately and stir in the butter then add peanut butter and vanilla. Continue stirring until smooth. Pour mixture into prepared pan. Set aside and let fudge set. When fudge is set, lift paper from pan with the fudge, cut into squares, store in sealed container or wrap with freezer paper and twist ends.