easiest-ever peanut butter fudge
Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.
Traditional fudge needs skill, precision and a sugar thermometer, but if you’re looking for a simple, fail-safe recipe, try this peanut butter fudge. Box up for gifts, or treat yourself to a few squares of this moreish treat. Who knew it could be so easy?
Makes 20 small squares
180g (6oz) vegan butter
200g (7oz) smooth peanut butter
1 tsp vanilla extract
pinch of sea salt
450g (1lb) icing (confectioner’s) sugar,
plus extra for dusting
Vegan butter and peanut butter can have variations in the amount of oil they contain, which may affect the firmness of the fudge. If the mixture appears oily after you have added the icing sugar, add a little more icing sugar (up to 50g/2oz).
Put the vegan butter and peanut butter into a large pan and melt over a low heat, mixing gently to combine.
When it is all combined, stir in the vanilla extract and sea salt.
Remove the pan from the heat and stir in the icing sugar until the mixture is stiff and fudgy.
Line a small, shallow baking tin with baking parchment and press the fudge into the tin.
Smooth with the back of a spoon and then refrigerate for at least 6 hours (or
overnight) until firm and set.
Cut into bite-sized chunks and dust with icing sugar.
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