serves / makes 1 box of fudge
5 prep time
5 mins cooking time


I am so excited about this recipe as I really miss fudge and tablet. I miss the creamy sugary taste and all the exciting flavours of the fudge that you can buy. This is not a traditional fudge recipe as I got the creaminess from peanut butter rather than double cream. I’m obsessed with peanut butter and I’m probably guilty for using it in too many recipes.

It is much easier to make than normal fudge and you don’t need anything fancy like a sugar thermometer. Smooth creamy peanut butter with no added sugar works best in this recipe – natural peanut butter can be a little oily.




  • 135g peanut butter
  • 115g dairy free spread
  • 100g dairy free chocolate
  • 1 teaspoon vanilla extract
  • 220g icing sugar


  1. Line a 6″ square traybake tin with foil leaving an overhang to allow you to lift the fudge out
  2. Place the peanut butter and dairy free spread in a small saucepan
  3. Gently heat until the butter is melted and you have a smooth paste
  4. Stir in the vanilla extract and the chocolate
  5. Cook until the chocolate has melted
  6. Stir in the icing sugar
  7. Press the mix into the traybake tin and cover with clingfilm
  8. Allow to set in the fridge for 1-2 hours
  9. Remove from the baking tin and cut into small pieces

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