With Christmas right around the corner, I figured you could use a last minute recipe for simple peanut butter fudge that’s comprised of only three ingredients you most likely have hanging around your kitchen. However, before getting you too excited, I should warn that this is not your typical fudge recipe as it’s considerably lower in sugar than the fudge you find adorning many holiday tables. Which may be a bad thing for those of you who enjoy overly sweet fudge, but a good thing for those of us who have a hard time resisting the sweet stuff this time of year (less sugar means more indulging, right?).
The good news is – if you’re a fan of the super sweet stuff – you can add a few extra tablespoons of maple syrup and you’ll be good to go. The other good news is that there’s a chocolate peppermint fudge option for those of you who aren’t fans of peanut butter fudge. It’s a bit more labor intensive than this recipe (and over-the-top sweet), but is equally delicious and sure to be a hit at all of your holiday celebrations.
Feel free to replace the peanut butter with chocolate-hazelnut spread, almond butter, or any other creamy nut butter. If you don’t like the taste of maple syrup, you can substitute agave nectar, brown rice syrup, or your favorite liquid sweetener – just make sure it’s at room temperature before adding or else it will cause the fudge to seize up and harden. If you can’t find vegan white chocolate chips at the grocery store, you can get them on Amazon. If you can’t find white chocolate, dark chocolate chips would work as well.
3 Ingredient Peanut Butter Fudge
Makes 18 pieces
- 1 cup white chocolate chips
- 1/2 cup creamy peanut butter
- 2-4 tablespoons grade B maple syrup, room temperature
- Line a 1-quart loaf pan with parchment paper; set aside.
- In a double boiler over medium heat, melt the white chocolate chips then stir in the creamy peanut butter.
- Remove from heat and stir in the maple syrup. I prefer to use 2 tablespoons, but for sweeter fudge you may want to use the full 4 tablespoons.
- Scrape fudge into the prepared loaf pan and sprinkle with chopped peanuts or chocolate chips, if desired.
- Refrigerate for at least an hour, then let sit at room temperature for 15 minutes before cutting into 1-inch cubes. The fudge will keep for up to one month, but is best within the first week.
Photo credit: Ashlae Warner