Peanut Butter Chocolate Fudge
Indulge in this creamy and moist peanut butter chocolate fudge, made with coconut milk for an extra rich texture.
Equipment
- 8- or 9-inch (20- or 23-cm) square baking pan
- Aluminum foil or parchment paper
- Nonstick cooking spray
- Large heat-resistant mixing bowl
- stirring utensil
Ingrediënten
- 1½ cups 384 g creamy no-stir peanut butter
- 1 cup 175 g nondairy semisweet chocolate chips
- 1 tablespoon 15 ml pure vanilla extract
- 1 cup 235 ml full-fat coconut milk
- 3 cups 600 g granulated sugar
Instructies
- Line the baking pan with aluminum foil or parchment paper and lightly coat with nonstick spray.
- In a large heat-resistant mixing bowl, combine the peanut butter, chocolate chips, and vanilla extract.
- In a saucepan, mix together the coconut milk and sugar.
- Bring to a full boil, ensuring large rolling bubbles form.
- Boil hard for exactly 1 minute.
- Pour the hot coconut mixture into the peanut butter mixture and stir vigorously until well combined and the chocolate begins to melt.
- The chocolate may not completely melt, which is acceptable as it will marble with the peanut butter as it hardens.
- Immediately pour the mixture into the prepared pan and let it cool and harden completely, about 1 hour.
- Once set, cut into small squares and enjoy.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra indulgent treat, serve these fudge squares atop a scoop of vanilla ice cream.
Wine Advice:
Pair with a glass of chilled dessert wine, such as a late-harvest Riesling, to complement the rich flavors of the fudge.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 9 g | Fiber: 1 g | Sugar: 14 g | Salt: 0 g
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