I love fudge, but since going lactose-free, it has been a bit difficult to find a good recipe for it. The one I used to make all the time is amazing, but it’s made with condensed milk, which has become a no-no for me.
So, I had to find something new. Today’s Peanut Butter Chocolate Fudge is both dairy-free and low fodmap, which is great for sensitive tummies. However, it can be enjoyed by anyone, as it tastes delicious.
If you like the classic peanut butter-chocolate combination, you are in for a treat. The peanut butter layer is smooth, sweet and nutty, while the dark chocolate layer is crunchy and slightly bitter. The perfect blend of flavours and textures for me.
It doesn’t harm that this recipe comes together pretty quickly as well. So, what are you waiting for?? Run into the kitchen to make it, and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Peanut Butter Chocolate Fudge
- 210 gms – 1 cup unsalted butter or vegetable spread
- 250 gms – 1 cup smooth salted all-natural peanut butter
- 1 tsp vanilla extract
- 250 gms – 3 cups icing sugar
- 110 gms – 4 oz. dark chocolate
Grease a 20x20 cm – 8x8 inch pan with butter or vegetable spread and line with baking paper
Combine the butter (or vegetable spread) and peanut butter in a pot and melt on the fire.
Add the vanilla and icing sugar and stir to combine.
Spread the fudge into the prepared pan and put in the fridge to set.
Melt the dark chocolate in the microwave and pour over the peanut butter fudge layer.
Refrigerate until set.
Cut into 2.5 cm – 1-inch pieces and store in an airtight container at room temperature for up to one week.