My grandmother used to make the most delightful peanut butter fudge! I mean seriously, I would look forward to, with great anticipation in receiving the best of fudge one could indulge themselves in. Today I worked on a recipe to see if I could replicate it with a milk substitute. Viola!! It is simply the best!!
- 2 c sugar
- 2/3 c coconut almond milk
- 1 c marshmallow creme
- 1 c peanut butter
- 1 tsp vanilla
- Combine sugar and milk and cook until the mixture forms a soft ball (similar to that of which you find when making jam and jellies) – or with a candy thermometer it will be 235 degree F.
- Remove from heat and immediately stir in remaining ingredients.
- Well blend until thick then pour into a 9 x 13″ that has been greased with a non-dairy butter substitute.
- When cooled, cut into squares.
NOTE: If you like nuts, consider adding peanuts, walnuts or cashews at the end prior to putting into your glass pan and mix in well.
My daughters and I were so excited over the fact that we now have a peanut butter fudge that we can enjoy without the side effects that fudge with milk tend to create for us.
Enjoy the sweetness of the holiday and be blessed by giving from yourself to others with the love that is within you,
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor