This easy 2-Ingredient Peanut Butter Fudge recipe is perfect as a quick and easy homemade peanut butter candy recipe.
Plus, this peanut butter fudge recipe is also dairy-free and made without vanilla frosting, only simple ingredients.
It’s the fudge season, and every year my passion is to share with you more ways to create delicious fudge at home.
Last year, I shared some very healthy fudge recipes, freezer-friendly fudge that melts fast, including the chocolate almond butter fudge and freezer peanut butter fudge.
So this year, let’s welcome some more indulgent vegan fudge recipes starting with this 2-Ingredient Peanut Butter Fudge.
How To Make 2-Ingredient Peanut Butter Fudge
Most 2 ingredient fudge recipes with peanut butter fudge use a combination of peanut butter and vanilla frosting.
While this is a clever way to make tasty and easy fudge, I don’t really like the idea of using vanilla frosting in my recipe.
In fact, even if ready-made vanilla frosting mixes are vegan, they are made from overly processed ingredients, including vegetable oils and additives.
So my option to make an easy, better-for-you peanut butter fudge with 2 ingredients is to use:
- Natural Peanut Butter – this refers to pure peanut butter, not a peanut butter spread. This variety contains no added oil and no added sugar. Find out how to pick vegan peanut butter.
- White Chocolate Chips – I am using dairy-free white chocolate made of coconut milk, cocoa butter, and coconut nectar. Of course, you can use any kind of white chocolate chips that match your diet requirement for this recipe. But I found this vegan chocolate a very good alternative to the vegan peanut butter fudge recipe.
Before you start, line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the paper with coconut oil. Set aside.
Melting The Ingredients
Next, melt chocolate and peanut butter.
Method 1: Microwave
The fastest and easiest way to melt both ingredients is to use the microwave.
Place both ingredients into a glass bowl and microwave in 30-second bursts, stirring between, and keep microwaving until melted. It usually takes 60 seconds.
Method 2: Stove
Bring both ingredients into a non-stick saucepan and bring over medium heat. Cook and stir with a wooden spoon until both ingredients are fully melted.
Pour the peanut butter fudge mixture into the prepared loaf pan and refrigerate for 2 hours to set the fudge.
You can make fudge faster by popping the pan in the freezer for 12-15 minutes, but this also tends to make the fudge less shiny.
Cutting Into Squares
When the fudge is hard, remove the pan from the fridge and use the hanging part of parchment paper to lift out the fudge bar from the pan.
Place on a chopping board, and using a sharp knife, cut into 18 squares.
You can serve this vegan peanut butter fudge plain or add some topping like:
- Pinch of sea salt
- Crushed nuts – like peanuts
- Desiccated coconut
- Christmas sprinkles
This 2-Ingredient Peanut Butter Fudge stores well at room temperature, so you can easily keep this on your Christmas dessert table for a few hours without melting.
Then, store the leftover in an airtight box in your refrigerator for up to 1 month or freeze for later.
You can thaw fudge in the fridge overnight or for a quick treat at room temperature for 1 hour.
Obviously, this recipe doesn’t have to be a 2-ingredient recipe only! Feel free to play with flavor and add some of the delicious adds-on below into your fudge mixture.
- 1/3 cup of crushed candy cane and 1/4 teaspoon peppermint extract for peppermint fudge.
- 1/2 cup crushed toasted nuts for some crunch.
- 1 teaspoon vanilla extract or caramel extract to flavor.
- 1/2 cup crushed oreo for an Oreo fudge style. Yes, Oreos are vegan!
You can store leftovers of Vegan Fudge in an airtight container in the fridge for up to 4 weeks.
It’s also possible to freeze the fudge and thaw it in the fridge the day before or a few hours at room temperature.
Frequently Asked Questions
Can I Make Chocolate Peanut Butter Fudge?
Yes, you can use dark chocolate chips or dairy0free milk chocolate chips in this recipe to make a vegan chocolate peanut butter fudge.
Can I Make It Nut-free?
Absolutely, why not make a tahini fudge using tahini instead of peanut butter. Or, use sunflower seed butter.
Can I Use Another Nut Butter?
Yes, almond butter or cashew butter works very well in this fudge recipe. Another great option is to use crunchy nut butter to add crunchy bites of nuts into your fudge.
Can I Add Nuts?
It’s a great idea to stir in 1/2 cup of finely chopped, toasted nuts like almonds, peanuts, or pecan into the fudge batter to add some crunch.
Made this peanut butter fudge recipe? Share a comment or review below to connect with me.
Your friend, Carine
2-Ingredient Peanut Butter Fudge
- Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with coconut oil. Set aside.
- In a microwave-safe bowl, place both ingredients and microwave by 30-second bursts, stirring between each, repeating this step until the chocolate chips are fully melted and a thick mixture forms. You can also bring both ingredients to a non-stick saucepan, stir and melt over medium heat.
- Transfer the fudge mixture into the prepared loaf pan and refrigerate for 1-2 hours or until the fudge hardens.
- Remove from the fridge, slice into 18 squares and serve at room temperature for best texture.
- Store leftovers in an airtight container in the fridge for up to 4 weeks or freeze and thaw in the fridge the day before or a few hours at room temperature.