Kids in the Kitchen: Dairy-Free Fudge (and Peanut Butter Fudge!)

Christmas is obviously in full swing around here. Brittany wanted to go all out with chocolate this past weekend – she wanted to make brownies and fudge. Not just plain fudge, either – she wanted to make peanut butter fudge too! So I stocked up on chocolate, experimented with my tried-and-true gluten-free brownie recipe (making it dairy-free by substituting 7 tablespoons of palm shortening for the 8 tablespoons of butter – easy peasy!), and located my soon-to-be favorite fudge recipe over at Go Dairy Free.

I opted to lower the sugar just a tad (not that it’s a low-sugar recipe by any stretch!), but otherwise followed the recipe pretty closely, making improvisations for the peanut butter variety. What resulted was an intense, rich, creamy, dreamy fudge. The peanut butter variety was even more crave-inducing, and was the favorite of all three kids (and John, who savored his piece.) It was a breeze to make, and will definitely be a recipe I’ll turn to time and time again. If you’re looking for a last-minute holiday candy to bring to a party, give as a gift, or just to set out for the family to enjoy, this is definitely one to consider!

Dairy-Free Fudge (adapted from Go Dairy Free)

1 c dairy-free semi-sweet chocolate chips

3 c confectioner’s sugar

1/2 c unsweetened cocoa powder

2 T dairy-free margarine (I used Earth Balance)

1/2 c regular coconut milk

1/2 t vanilla extract

Lightly grease an 8X8 inch square baking pan. Set aside.

Set a stainless steel bowl over a small saucepan with an inch or so of simmering water. Place chocolate chips, margarine, and coconut milk and melt, stirring occasionally. Add sugar and cocoa powder  and stir to incorporate. Remove from heat and stir in vanilla extract. Pour everything into your prepared pan and spread out evenly. Let cool completely before cutting into squares.

Dairy-Free Peanut Butter Fudge

1 c dairy-free semi-sweet chocolate chips

3 c confectioner’s sugar plus 1 T more (for peanut butter)

1/2 c unsweetened cocoa powder

2 T dairy-free margarine (I used Earth Balance)

1/2 c regular coconut milk

1/2 c smooth peanut butter

Lightly grease an 8X8 inch square baking pan. Set aside.

Set a stainless steel bowl over a small saucepan with an inch or so of simmering water. Place chocolate chips, margarine, and coconut milk and melt, stirring occasionally. Add sugar and cocoa powder  and stir to incorporate. In a microwave safe bowl, heat peanut butter until softened, about 30 seconds. Stir in remaining tablespoon of confectioner’s sugar. Remove fudge mixture from heat and pour everything into your prepared pan and spread out evenly. Scoop the peanut butter and place on top of fudge mixture in spoonfuls. With a butter knife, drag the peanut butter around the fudge to make swirls. Let cool completely before cutting into squares.

Comments

  1. says

    I made a quick batch of dairy free fudge before Thanksgiving so I wouldn’t be tempted to eat my mom’s dairy filled version. It was pretty good, but I was in a hurry and it came out a bit grainy. Yours looks wonderful and I would love a peanut butter version.

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