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By Carine Claudepierre
Published on 12/09/2021 - Last updated on 04/07/2024
4.75 from 4 votes
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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.
When it’s the fudge season (and actually many other times in the year), my passion is to share more ways to create delicious fudge at home, like my 4-Ingredient Chocolate Fudge, 2-Ingredient Fudge, or Healthy Peanut Butter Fudge.
I love making all these freezer-friendly fudge recipes all the time because they are delicious, easy to meal prep, they melt fast and can be enjoyed on the double. So this year, let’s welcome some more indulgent vegan fudge recipes starting with this 2-Ingredient Peanut Butter Fudge.
Ingredients and Substitutions
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 use 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.
Add-Ons
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.
Simply add:
- 1/3 cup of crushed candy cane and 1/4 teaspoon of peppermint extract for peppermint fudge.
- 1/2 cup of crushed toasted nuts for some crunch.
- 1 teaspoon of vanilla extract or caramel extract to flavor.
- 1/2 cup of crushed Oreo for an Oreo fudge style. Yes, Oreos are vegan!
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.
- 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.
- Next, melt chocolate and peanut butter. 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. You can also use a 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.
- 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.
Decorating
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
Serving
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.
Storage Instructions
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.
More Fudge Recipes
I love to create Christmas fudge recipes, and below are my favorite easy fudge recipe for you to try this holiday.
4-Ingredient Fudge
2-Ingredient Fudge
Healthy Peanut Butter Fudge Recipe
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
2-Ingredient Peanut Butter Fudge
This easy, 2-Ingredient Vegan Peanut Butter Fudge is made with dairy-free white chocolate chips, no vanilla frosting is needed!
4.75 from 4 votes
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Prep Time: 5 minutes mins
Cook Time: 2 minutes mins
cool down: 2 hours hrs
Total Time: 2 hours hrs 7 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 squares
Calories: 151.7 kcal
Author: Carine Claudepierre
Ingredients
US Customary – Metric
- 1 cup Peanut Butter (Unsalted)
- 1 ¼ cup Vegan White Chocolate Chips - – we used dairy-free
Instructions
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.
Storage
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.
Notes
Keto-friendly option: use sugar-free chocolate chips. Note that only sugar-free dark chocolate chips are vegan. The white varieties contain added milk. Therefore, the keto version will create a chocolate peanut butter fudge.
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Nutrition
Serving: 1square | Calories: 151.7kcal | Carbohydrates: 10.2g | Protein: 4.3g | Fat: 11.2g | Saturated Fat: 3.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.6g | Cholesterol: 2.6mg | Sodium: 77mg | Potassium: 128.8mg | Fiber: 0.9g | Sugar: 8.7g | Vitamin A: 3.8IU | Vitamin B12: 0.1µg | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.3mg | Magnesium: 23.6mg | Phosphorus: 73.3mg | Zinc: 0.5mg
About Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.
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4.75 from 4 votes (2 ratings without comment)
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8 Comments
love this recipe I made it for my family and they love itReply
Could this be made with dairy free dark chocolate? Wasn’t sure if the white chocolate was for flavor or just coloring turned out better.
Reply
Can i use natural out of jar that contains only salt added
Reply
You can if you like your fudgy a bit salty
Yes sure, any chocolate chips works
Reply
I made this fudge with sugar free frosting. It turned out very good. My husband is asking me to make it again. Thanks. Judy
Reply
Since I found this recipe, a month ago, I’ve made this twice. It’s not only delicious, but, it’s so easy. Definately a keeper.Reply
Great idea for dairy free peanut butter fudge. My grandson is allergic to dairy so this is wonderful
Reply