This fudge has peanut butter in it, which contains protein, which means it is healthy. So next time someone annoying asks you how you get enough protein, just tell them you eat lots of fudge.
1/2 c milk alternative
2 c sugar
2 c sugar
1 t vanilla
3/4 c smooth peanut butter
sea salt and chopped peanuts for garnish
- Very lightly oil whatever container you intend to pour the hot fudge into. Don't use plastic; it will melt. (I use a 9x5 bread pan.)
- In a saucepan, bring "milk" and sugar to a boil over high heat, stirring constantly. (Use a bigger pan than you think you need, because you don't want boiling sugar spilling over the sides onto the stove.)
- Once it boils, stop stirring, turn heat to medium-high, and continue cooking until it reaches 234 degrees.
- Remove from heat and whisk in peanut butter and vanilla until very smooth.
- Pour into prepared container, sprinkle with course sea salt and chopped peanuts, and cool in the fridge until it firms up, about 1-2 hours.
My fudge will be accepting marriage proposals via the comments section.
Stay tuned next Friday for chocolate-peppermint fudge.