serves / makes 15 pieces
5 prep time
5 mins cooking time


This is a simple quick to make fudge that doesn’t require the use of anything fancy like sugar thermometers. I’ve used peanut butter and dairy free spread to get the creamy texture. I’ve given it a Christmas flavour with the addition of cranberries and cinnamon. You can package this up in little Christmas boxes for gifts or just enjoy it yourself.




  • 135g peanut butter
  • 115g dairy free spread
  • 100g dairy free chocolate
  • 1 teaspoon ground cinnamon
  • 220g icing sugar
  • 2 tablespoons dried cranberries


  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 cinnamon and the chocolate
  5. Cook until the chocolate has melted
  6. Stir in the icing sugar and cranberries
  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


Leave a Reply

Your email address will not be published.