chocolate peanut butter fudge
as part of my chocolate kick i’ve been experimenting with a lot of types of vegan fudge. it’s really quite simple to vegan-ize fudge as long as you have both a dairy-free butter/margarine substitute and a dairy-free chocolate. all it takes some light melting, sifting and stirring to create a sweet concoction no one would ever guess is vegan.
while fudge can be nearly any flavor it most often involves chocolate. i decided to make a two-layer treat paring chocolate with peanut butter, one of my favorite flavor combinations.
chocolate peanut butter fudge
1/2 c earth balance (or other vegan margarine)
4 c powdered sugar
2 tsp vanilla extract
1/3 c soy milk
1/3 c peanut butter
1/2 c dark chocolate chips
if you don’t have a double boiler, you can easily make yourself one with a small pot and a ceramic or metal bowl big enough to sit ontop. you put water in the pot below and let it boil on low. this keeps the contents of bowl on top no hotter than the temperature that water boils. if you put the fudge ingredients directly on the stove to cook they would bubble and the chocolate would burn, no good at all.
add a thin layer of water to the pot below and bring to a boil, then set the heat to the lowest setting. add the earth balance, vanilla extract and soy milk to the bowl above and stir until melted. slowly sift in the powdered sugar while stiring – this will take a while but ensures that you won’t have any lumps. once you’re done sifting the mixture should be a smooth syrupy consistency.
now roughly divide the mixture so about half is transfered into another bowl, set aside and leave the other half on the double boiler. this is so the fudge will have seperate layers of peanut butter and chocolate. if you want them mixed you can just add the remaining ingredients in now.
add the peanut butter to the earth balance and powdered sugar mixture in the double boiler and stir until melted. i found that the peanut butter layer of the fudge was a lot softer than i expected. this is because you don’t need as much earth balance when you are adding ooey gooey peanut butter too. if i made this again i would sift at least 1/2 cup more powdered sugar into this mixture before adding the peanut butter or just use peanut butter chips to make it more firm.
grease the pan you want to use (i used a shallow 8 x 8 glass pan) ahead of time and leave in the fridge until you are ready to pour the fudge. pour all of the peanut butter fudge into the pan and stick in the refrigerator.
go back to the rest of the melted earth balance mixture you set aside before. transfer it to the top of the double boiler. add the chocolate chips or chunks you are using and stir in until completely melted.
then take the pan out of the fridge and pour the chocolate fudge mixture on top. smooth the top with the back of the spoon and return to the refrigerator. let cool for 1-2 hours before attempting to cut, even longer will let it get more firm.
keep refrigerated, it doesn’t last too long outside of the fridge before melting. and it you are keeping it in the fridge make sure to cover it or put it in an air-tight container so it doesn’t dry out.
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs