I love fudge, I do. The only trouble with it is that most fudge is so sweet I usually feel sick to my stomach after eating it. Needless to say, it’s been years, maybe even decades, since I’ve had fudge.
However, when I stumbled across this recipe for Peanut Butter Fudge by Laura Dolson, I knew I could have my fudge and eat it too! Her recipe uses peanut butter (instead of the usual butter), and alternative sweeteners, rather than sugar. I changed her recipe a bit, she had close to 2 cups of sugar alternatives, and in my version I have used a mere 2 tablespoons of xylitol, though I think this recipe could work also with agave, honey or any other number of sweeteners, if you are willing to take the time and risk of experimenting.
- Melt chocolate in a medium pot
- Remove from heat then stir in peanut butter and xylitol
- Once xylitol is incorporated, stir in vanilla and salt
- Spread into a 1 1/2 quart loaf dish
- Refrigerate for 2 hours
- Cut the fudge into 7 by 4 rows to make 28 small pieces
- Serve immediately and store in the freezer
Makes 28 little cubes
I used to make fudge every Thanksgiving and Christmas, back when I was in grade school. During the holidays, I would pack it up in cute little boxes, tie them with ribbons and give them out to all of our family friends. I loved experimenting with different types of fudge. What all is in your favorite fudge recipe? Leave a comment and let us know.
More yummy fudge recipes from gluten free food bloggers:
-Frozen Sunbutter Fudge from Kelly of The Spunky Coconut
-Dairy Free Fudge from Alta of Tasty Eats at Home
-Black Bean Fudge from Kim of Affairs of Living
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