A melt-in-your-mouth, old-fashioned style fudge made from vegan ingredients. Plant based butter, organic powdered sugar, a touch of floral vanilla, and plenty of peanut butter come together to create this insanely creamy treat!
Smooth and creamy peanut butter fudge is a recipe that you just have to have in your recipe box. It doesn’t take a ton of effort or time, in fact, most of the time is spent waiting for the fudge to chill and set in the fridge. Love that!
I actually originally made this vegan fudge recipe for the blog over 6 years ago. It’s the same recipe, except I’ve tweaked it to be microwave-friendly because I’ll be honest, babysitting a pot of hot sugar syrup on the stovetop is not my favorite thing. I’ve been cooking professionally for years and I still get stressed out by traditional candy-making! Watching the thermometer like a hawk, worrying about scorching, having to kill the heat at just the right degree–it’s just a lot.
I find the microwave to be a much easier approach, plus, there is far less clean up! Once you get your fudge into the fridge, feel free to move on to your next activity or just take it easy while it sets up. Ahhh yes. Now we’re cooking, and relaxing while we do it.
Table of Contents
Ingredients for Vegan Peanut Butter Fudge
- Vegan butter - There are many options available and I get into a few of my favorites in our Best Vegan Butter taste test and review. You can most certainly use your own favorite brand though. I like the flavor and texture that plant based butter brings to the recipe, but coconut oil would work too.
- Creamy peanut butter - Provides the all-important peanut flavor as well as helps the fudge to have a thick, creamy texture. Crunchy peanut butter will not work here as it will make your fudge difficult to cut, whereas smooth peanut butter makes for a very smooth fudge. I like to use salted, all-natural peanut butter with no additives
- Salt - Gives a nice balance to all the sweetness and brings out the nutty flavor of the peanut butter. If you use unsalted peanut butter, you may want to add more salt than I do!
- Vanilla extract - Provides a complimentary flavor to the sweet and nutty flavors in this dessert.
- Organic powdered sugar - Powdered sugar is essential for a smooth, creamy fudge, as using granulated sugar here would make the fudge gritty. Organic sugar is vegan, so I always choose that.
- Crushed peanuts - I like to sprinkle some crushed peanuts over the top of my fudge before serving for a bit of textural interest and visual appeal! This is optional.
How to Make Vegan Peanut Butter Fudge
- Combine. In a large microwave-safe bowl, combine the vegan butter and creamy peanut butter.
- Cook and whisk. Microwave the bowl until the butter is melted, about 2 minutes. Whisk the mixture until smooth and well combined.
- Add ingredients. Add the salt and vanilla extract, then gradually add the powdered sugar.
- Stir. Stir the mixture until it becomes a thick and smooth batter, almost like a dough.
- Transfer and chill. Transfer the fudge mixture to a parchment paper-lined baking dish and smooth the top with a spatula. Refrigerate for 4 hours.
- Cut. I like to slice my fudge in a 6x4 grid, making 24 pieces. You can make the pieces smaller or larger if you like!
- Garnish and serve. Sprinkle the crushed peanuts over the top of your fudge squares if you like, and enjoy! The squares can also be wrapped in small sheets of wax paper for a nice presentation.
Watch Us Make Vegan Peanut Butter Fudge
Chef Tips
Cutting fudge can be tricky–it’s sticky stuff! To make things go a little smoother, dip your knife in hot water to warm the blade, dry it off, and then use it to cut the fudge. If it starts getting stuck again, rewarm and dry the blade as needed.
Lining your baking pan is important as it makes the fudge much easier to remove after it has set. I like to use parchment paper for this purpose, but a sheet of plastic wrap would work too. Whichever material you choose, be sure to leave a few inches of overhang so that you have something to grab a hold of when it comes time to lift the block of fudge out of the dish.
How to Store
At Room Temperature. Your fudge will keep just fine at room temperature, just be sure to pack it in an airtight container as it will harden if exposed to too much air. If you are stacking pieces of fudge inside the container, place layers or parchment or wax paper between them to prevent sticking. If you are in a very warm climate or season, it might be a good idea to refrigerate your container of fudge, just to keep it from melting.
Freezing. If you are hoping to keep your fudge tucked away for some time, storing it in the freezer is a great option. Package it in the same method as above and place it in the freezer for up to 3 months. To Thaw: simply leave the fudge at room temperature until softened and enjoy!
📋 Recipe
Peanut Butter Fudge Recipe
Ingredients
- ½ cup vegan butter
- ½ cup creamy peanut butter
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups organic powdered sugar
- Crushed peanuts, optional for garnish
Instructions
- In a large microwave-safe bowl, combine the vegan butter and creamy peanut butter.
- Microwave until the butter is melted, about 2 minutes. Whisk the mixture until smooth and well combined.
- Add the salt and vanilla extract, then gradually add the powdered sugar.
- Stir the mixture until it becomes a thick and smooth batter, almost like a dough.
- Transfer the fudge mixture to a parchment paper-lined baking dish and smooth the top with a spatula. Refrigerate for 4 hours.
- Slice the fudge in a 6x4 grid to create 24 pieces, or cut them into any sized pieces you like.
- Sprinkle the crushed peanuts over the top of your fudge squares if you like, and enjoy! Or, wrap them up in wax paper for a different presentation.
Video
Notes
Ingredients
- There are many amazing vegan butter options out there! I like Trader Joe's Vegan Buttery Spread or Melt Organic Butter Sticks for recipes like this, but you can use any brand that is your favorite.
- Using creamy peanut butter is essential here as it gives the fudge a thick and smooth texture. Chunky peanut butter will have an undesirable texture as well as make your fudge difficult to cut, so best to avoid using it here.
- You may need to add more than 1 tsp of salt if your peanut butter is an unsalted variety.
- Using powdered sugar as opposed to granulated sugar is also crucial to the overall texture of the fudge, as regular granulated sugar will leave the fudge gritty. Organic powdered sugar is vegan.
Tips
- Cutting fudge can be tricky–it’s sticky stuff! To make things go a little smoother, dip your knife in hot water to warm the blade, dry it off, and then use it to cut the fudge. If it starts getting stuck again, rewarm and dry the blade as needed.
- Lining your baking pan is important as it makes the fudge much easier to remove after it has set. I like to use parchment paper for this purpose, but a sheet of plastic wrap would work too. Whichever material you choose, be sure to leave a few inches of overhang so that you have something to grab a hold of when it comes time to lift the block of fudge out of the dish.
Storage
- Store your fudge in an airtight container at room temperature. If you are stacking your fudge in layers, be sure to place sheets of parchment or wax paper in between to prevent sticking. If you are in hot weather, you might want to refrigerate the fudge to prevent it from getting too soft.
- Freeze your fudge in a freezer-friendly airtight container or freezer bag for up to 3 months. To Thaw: simply leave the fudge at room temperature until softened and enjoy!
Irma Abare
where can i find Beet sugar and agave vanilla? Looks soo yummy and this is one of my favorites....
Ginny McMeans
Hi Irma! Beet sugar is in any grocery store. It is granulated sugar but it is not labeled as cane sugar. If it isn't labeled cane sugar then it is beet sugar. Agave vanilla syrup is probably at Trader Joe's and I know it is at Sprouts and Whole Foods. Thanks for you interest.
Nisa Homey
Ginny, saw this at Mary Bath's page and I had to tell you this that this looks so yum...bookmarked!!
Ginny McMeans
Thank you Nisa. You are as sweet as this fudge!
Leona
I wonder if coconut sugar could be substituted for the beet sugar? I am a diabetic and coconut sugar doesn't spike blood sugars like others. Agave is the same as coconut sugar too.
Ginny McMeans
Well, it would change the taste. As you know coconut sugar has more of a molasses type flavor. That is not a bad thing. It would turn to candy if you follow the directions above so I think it would work. Please let me know how you like it with the coconut sugar.
Cate
I have never seen beet sugar in Australia. Could I use cane sugar? And is there a substitute for vanilla agave?
I really want to try this. And many of your other recipes. A dear friend of mine had gone vegan and I don't want to miss out on her company for dinner!!!
Ginny McMeans
Hi, I am so glad you are here! Beet sugar is any granulated sugar that is not marked cane sugar. Some cane sugars are not processed through bone char so those would be fine. Maple syrup would be a very good substitute for agave syrup. You are a good friend. 🙂
jennet
would granulated sugar be okay to use for someone who wasn't a vegan?
Ginny McMeans
Yes, it is actually (almost) the same thing. 🙂
Pam Greenberg
Do you stir this while it is boiling or do you just watch until it reaches 230?
Ginny McMeans
You stir once in a while. It doesn't need it all that often. Just so it is not burning on the bottom. Be careful when you stir -hot, hot, hot.
helena
Just to be sure. I can use the organic raw sugar I have on hand with maple syrup?? This sounds too good not to make 🙂
Ginny McMeans
Yes, that should work just fine. I have not used raw sugar with this but it will melt and cook just like regular sugar.
Christe Lee Mattioli
I just made these yesterday, they came out so great! They are almost gone now 🙂 thanks for the recipe
-The heating process was more around 240
-I made it from peanut butter I made and just regular agave!
Ginny McMeans
That is wonderful Christe! It sounds like you did a great job. 🙂
Inell Kellum
I am diabetic , can I use Splenda instead of sugar? Or is there anything else I can use in place of the sugar?
Kim Beaulieu
Yummy in my tummy. I love this recipe. Peanut butter that you can pop in your mouth all the live long day. I'm in.
Ashleigh
Mmmm yum! Does it have to be granulated sugar, or would regular white sugar work as well?
Ginny McMeans
I have not made it and do not know how it will taste. I know 1 cup of Splenda equals 1 cups of sugar. Sorry I can not help you more.
Ginny McMeans
I concur!
Ginny McMeans
Yes, that is what I mean Ashleigh. Use regular white sugar (granulated sugar).
Laura O @PetiteAllergyTreats
Creamy and smooth is my favorite texture for any kind of fudge. This looks wonderful and so easy to make, perfect for the upcoming holidays!
Andi @ The Weary Chef
These look so good and so easy, Ginny! I love the little paper cups they are in too 🙂
Nancy P.@thebittersideofsweet
I love peanut butter anything! Looks great!
Serene @ House of Yumm
You had me at peanut butter! This looks fantastic Ginny!
Lina
This looks a lot like the vegan peanut butter fudge they used to sell at my Whole Foods. I might have to get brave this season and give it a try.
Katelin
Can you get the mixture hot enough on the stove? I don't have a thermometer.
Ginny McMeans
Yes, you sure can. It just takes as little while as I described. The way to check without a thermometer is take a spoon and dip it in the boiling mixture. Drop a small drop or so into a glass of cold water. It will form a soft but firm ball.
Suzy
Peanut butter fudge has always been my favorite. Thanks for the smooth recipe. Delicious!
Adriana
This was so good. I made mine with coconut sugar instead irregular sugar and added some dark chocolate chunks.
Ginny McMeans
Fantastic Adraiana!
Nina
What do you mean by beating it?
Ginny McMeans
Start moving a large wooden spoon quickly in a circular motion in the pan and mixing the mixture all together.