Vegan Peanut Butter Fudge

For one of his MBA classes, Funk is doing a group project on the Teddy Peanut Butter company, which happens to be local to Boston. For part of his presentation, he thought it’d be fun to give out peanut-butter inspired snacks to his classmates, and I jumped right on board. I’ll do anything to help the husband ace his class! Especially if it has to do with food. But I didn’t want to make some elaborate baked good, since his class has nearly 40 students and I’m not entirely confident in my baking abilities. So we googled “easy vegan peanut butter recipes” and this Easy Vegan Peanut Butter Fudge popped right up with only three ingredients. Sold! I had never made fudge before, but this looked too easy and the reviews were raving. Some reviewers noted they cut back on the sugar, so I used just under three cups instead of the near 4-cups it called for.

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The hardest part was making sure we whisked the confectioners’ sugar enough so there were no lumps. It took some serious elbow grease, and I did this over a low burner on the stove to keep things soft. We set the fudge in the fridge overnight before cutting it into bite sized squares.

It is sickeningly sweet (in a good, peanut butter fudge way, I swear) and made about 40 little pieces. My only complaint is that it’s a tad dry and crumbly – some squares broke in half – but I suspect it’d be even drier if I used more sugar. It all goes down the same way! So broken or not, this is the easiest way to whip up fudge, and you don’t need a class project excuse to make it.

Pssssst….Happy Birthday to the best mom ever!! xoxo!

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