3 Ingredient Peanut Butter Fudge Recipe - Vegan in the Freezer (2024)

3 Ingredient Vegan Peanut Butter Fudge Recipe is the best of all worlds. It's Old Fashioned Peanut Butter Fudge and is also a wonderful candy that's so creamy it almost melts in your mouth. A dessert worth bragging about that just happens to be vegan.

Smooth and creamy peanut butter fudge is a recipe that you just have to have in your recipe box.

There are only 3 ingredients, not counting the water and you sure can't beat that.

I originally made this for the blog over 6 years ago. It is exactly the same recipe but with updated photos (for sure) and much more information about how to make peanut butter fudge.

The original photos are right after the recipe card. They're kind of fun to see. Not too bad for a beginning blogger they just aren't very varied - at all. I think they are all the same picture but in three sizes. Ha!

I knew how to cook but I was learning how to photograph.

Fudge is one of the most popular candies out there. So much so there are full fudge shops around the United States.

It is very rewarding to make your own homemade fudge but it's fun to go to one of these shops once in a while and indulge.

I've been to a few and maybe there is one pretty close to you. Here's a list of about 5 places you might be able to visit.

The Short List of Ingredients for Peanut Butter Fudge

• Peanut Butter - is creamy and is the star.
• Organic Granulated Sugar - is part of the sweetness that is added to this amazing candy.
• Maple Syrup - rounds out the balanced sweet flavor for this fudge recipe.
• Water - is added for just the right creaminess.

How to Make Peanut Butter Fudge

• Take an 8 by 8 inch baking pan and lay waxed paper or parchment paper across the bottom of the pan.
• Make sure it covers the complete bottom of the pan and over the sides. Press down into the pan with it overlapping the sides at opposite ends because you will use these 'handles' to remove the fudge after it has cooled.
• Boil the sugar, syrup and water together to just about 234°F soft ball stage on a candy thermometer. It will take a little while.
• Boil at an even stage on about a medium-high and don't leave it. Make sure it doesn't boil over. You will probably need to adjust the heat every once in a while but keep at a climbing boil.
• Remove the mixture from the heat and gently drop the peanut butter into the center of the sugar mixture in the pan.
• Do not stir.

• Allow the pan to sit until it is slightly cooled. Just a couple of minutes.
• Start beating thoroughly until well blended. It will start to stiffen a bit.
• Pour into the prepared pan and let cool.
• Remove the fudge from the pan by lifting the two 'handles' of the waxed paper.

• Place on a cutting board and cut into 16 or 25 squares. Depending on the size that you want. The ones in these photos are 25 pieces. So cut in either 4x4 squares for 16 pieces or 5x5 squares for 25 pieces.

So if you're wanting the most delicious creamy peanut butter fudge creams then this is the recipe for you.

📋 Recipe

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