Dairy-Free Peanut Butter Fudge

Let me introduce this Dairy-Free Peanut Butter Fudge. It’s made entirely from shelf-stable ingredients, and costs just £1 for 10 bars! Plus, with 50% of the recipe consisting of peanut butter, it’s a slightly healthier twist on traditional fudge. Whether you’re looking for a quick pick-me-up, dessert topper, or frozen snack, this recipe ticks all the boxes. So let's get into the recipe:

Wet Ingredients
25g Vegan Butter Block(Soft spread works but may affect stability)
20g Golden Syrup(Substitute: maple syrup or honey)
30g Dark Brown Sugar(Substitute: white sugar, though flavor will differ)
120g Crunchy Peanut Butter(Smooth works too)

Dry Ingredients
20g Vegan Custard Powder or Cornflour
30g Icing Sugar

Method
Prepare the Base:
Add butter and let slightly caramelise, making sure to reduce the heat when bubbles start to form (missing this step may leave you with a sticky fudge that's missing that extra flair). Now add your golden syrup, and sugar to the pan. Heat gently, stirring until the the sugar dissolves, and everything is fully combined.

Incorporate Peanut Butter:
Remove the pan from heat, add the peanut butter, and stir until smooth.

Combine with Dry Ingredients:
Gradually mix in your sived custard powder and icing sugar until the texture is lump-free.

Shape and Set:
transfer into a lined dish or mould, pressing down to flatten. Alternatively, roll into balls or portion into sticks. Chill in the fridge for 30 minutes to an hour, then slice or shape further as desired.

Substitutions
Vegan Butter: Use margarine, or dairy butter (non-vegan).

Golden Syrup: Honey and other thick syrups.

Custard Powder: Cornflour works well as an alternative, simply add a drop of vanilla to your wet mix!

Dark Brown Sugar: Swap for white sugar but expect milder flavor.

Peanut Butter: Replace with almond or sunflower seed butter, other spreads may work well too such as Biscoff or Nutella, but you'll have to let me know how they turn out. :)

Nutritional Information (Per Stick, 1/10 Batch)
Calories: 128 kcal

Protein: 3.02g

Fat: 7.88g (1.14g Saturates)

Carbohydrates: 10.78g (8.04g Sugars)

Fiber: 1.01g

Salt: 0.26g

With soft butter substitute: Protein 3.03g | Fat 7.75g | Saturates 1.57g | Salt 0.27g

Cost Breakdown
Total Batch: £1

Per Stick: 10p

With soft butter substitute: 96p per Total Batch.

Storage Information (best before)
Room Temperature: Store in an airtight container for up to 14 days (cool, dry place).

Fridge: Keeps fresh for up to 2 months.

Freezer: Freeze for up to 3 months. Defrost for 5-10 minutes before enjoying.

Tip: Fudge straight from the freezer makes for a refreshing snack!