Hell Yeah It's Vegan!

What most people don’t realize is that, while preparing a dozen over the course of a weekend may require an iron stomach and a superhuman ability to generate insulin, some of the best and most delicious sweet treats are incredibly simple to throw together. Take this soft and luscious peanut butter fudge, for instance. All told, making a batch of fudge usually takes no more than 15 minutes, most of which is spent stirring.

I almost never eat candy the rest of the year, but this has long been one of my favorite recipes, and veganizes perfectly. If you’re a fan of penuche, I’d guess you’d be a fan of this fudge. It’s a dense, smooth, and sweet candy with a mild but satisfying flavor.

If you’ve never made candy before, I don’t recommend forgoing a candy thermometer. If you’re using one, please test it before attempting candy by placing it in a pot of boiling water. The temperature should read 212°. If it does not, adjust your cooking time accordingly. If your thermometer is off and you heat the candy up too much, it’ll become hard, dry, and grainy; too little, and it’ll be soup.

Also, if your oven happens to be on while you’re making this recipe, stick the pan in the oven to heat up while you’re mixing the ingredients together; it’ll help the fudge spread evenly.

Easy Vegan Peanut Butter Fudge

2 c sugar
2/3 c soy milk
1 c vegan marshmallow creme
1 c peanut butter (creamy, sweetened)
1 tsp vanilla

Grease an 8×8″ pan. In a medium saucepan, combine sugar and soy milk. Bring to a boil and cook to soft ball stage (235-240°), stirring more often as the mixture heats up so as not to burn the sugar. (A drop of the mixture in a glass of ice water should form a soft ball. If it dissolves, cook it longer, but watch it carefully so your fudge doesn’t end up hard.) Remove from heat and stir in marshmallow creme, peanut butter, and vanilla. Pour into pan and tilt gently to distribute evenly. Refrigerate to set.

If you don’t have marshmallow creme on hand (I use Ricemellow Creme), try this recipe instead; I made it last year and it was also quite delicious.

This entry was posted on Monday, December 21st, 2009 at 10:38 am and is filed under Desserts, Gluten-Free, Holiday, Recipes, Vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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