Description
A creamy, floral, and perfectly sweet peanut butter and honey fudge recipe you entire family will love.
Ingredients
Units
Scale
- 1 cup granulated sugar
- 1/4 cup non dairy milk such as hemp milk or unflavored coconut milk
- 1 cup natural creamy peanut butter
- 3 tablespoons raw organic honey
- 1 1/2 teaspoon vanilla extract
Instructions
- Brush an 8X8 baking pan with a little olive oil.
- Put sugar and milk in a small pot and bring to a boil. Boil for 3 minutes, stirring often and turn the heat off.
- Slowly add peanut butter and honey and stir well. Add vanilla extract and stir until the ingredient are mixed.
- Pour mixture into the baking pan and refrigerate for at least 6 hours – if you can, refrigerate overnight for a harder texture.
Notes
Keep the fudge refrigerated so that the texture remains solid. I recommend letting it chill overnight before eating.
Nutrition
- Serving Size: 1 square
- Calories: 324
- Sugar: 33.2g
- Sodium: 120.7mg
- Fat: 17.1g
- Saturated Fat: 2.7g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 31.6g
- Fiber: 7.2g
- Protein: 0g
- Cholesterol: 0mg
