Rich Peanut Butter Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
1/2 cup vegan margarine2 cups brown sugar1/2 cup nondairy milk (I use store brand almond milk)1 cup creamy peanut butter1 tsp vanilla3 cups confectioner's sugar
1. Grease a 9x9 pan.
2. In a large mixing bown, place confectioner's sugar
3. In a medium sauce pan, melt the margarine. Add brown sugar and nondairy milk. Stir well.
4. Bring mixture to a boil. Boil for two minutes over medium heat. Stir constantly or often.
5. After mixture has boiled for a couple minutes, looks thick and smooth, remove from heat. Stir in peanut butter and vanilla until smooth.
6. Pour peanut butter mixture over confectioner's sugar. Blend with hand held mixer until combined well.
7. Pour into prepared pan. Refrigerate or freeze until firm.
8. When it's set, but not yet firm cut. The serving sizes I made this recipe for is 5 slices across and 7 down to make 35 pieces.
Serving Size: 1/35 of tray
Number of Servings: 35
Recipe submitted by SparkPeople user JLEMAYCOX.
2. In a large mixing bown, place confectioner's sugar
3. In a medium sauce pan, melt the margarine. Add brown sugar and nondairy milk. Stir well.
4. Bring mixture to a boil. Boil for two minutes over medium heat. Stir constantly or often.
5. After mixture has boiled for a couple minutes, looks thick and smooth, remove from heat. Stir in peanut butter and vanilla until smooth.
6. Pour peanut butter mixture over confectioner's sugar. Blend with hand held mixer until combined well.
7. Pour into prepared pan. Refrigerate or freeze until firm.
8. When it's set, but not yet firm cut. The serving sizes I made this recipe for is 5 slices across and 7 down to make 35 pieces.
Serving Size: 1/35 of tray
Number of Servings: 35
Recipe submitted by SparkPeople user JLEMAYCOX.
Nutritional Info Amount Per Serving
- Calories: 202.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 94.0 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.6 g
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