Peanut Butter Fudge with Condensed Milk (Vegan)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g vegan white chocolate
- 1 cup crunchy peanut butter ((260g)(smooth, no oil))
- 1ΒΌ cup vegan condensed milk ((300ml))
Method
- Line a square 8x8 baking tray with parchment paper and set aside.
- Add the white chocolate to a medium sized heat resistant bowl.
- Place on top of a saucepan (filled halfway) simmering water to make a bain marie or double boiler.
- Allow the chocolate the melt in its entirety (you don't want it to burn so use a spoon to determine its readiness, but don't stir).
- Once melted, carefully remove the bowl from the stove.
- Immediately stir in the condensed milk followed by the peanut butter until smooth and lump free.
- Pour the fudge mixture into the square pan and use the back of a spoon to spread it out.
- Cover with saran wrap/cling film and transfer to the freezer to set (this should take a few hours).
- When ready to eat, allow to thaw (it softens very quickly) and slice accordingly and serve.