Dairy-Free Peanut Butter Fudge

This recipe is adapted from an Alton Brown classic. Please note that the Prep time includes hands-on time only. Allow at least 2 hours for the fudge to cool.

Author: Katherine and Sarah Hatfield

Recipe type: Dessert

Cuisine: American

Serves: 64 1-inch pieces

Ingredients

• 8 ounces dairy-free buttery spread (Smart Balance Original, or use regular butter if you are not dairy free/vegan)
• 1 cup smooth peanut butter (make sure it’s the type that does not require stirring)
• 1 teaspoon vanilla extract
• 1 pound powdered sugar

Instructions

1. Grease an 8 x 8-inch pan and line it with parchment paper so a little hangs over the sides of the pan.
2. Put the dairy-free buttery spread and peanut butter in a 4-quart microwave-safe bowl, and cover the bowl with plastic wrap. Microwave on high for 2 minutes.
3. Stir the mixture. Cover and microwave on high for 1 more minute.
4. Carefully remove the bowl from the microwave (the mixture will be very hot). If children are cooking the fudge, this is a step that requires adult assistance.
5. Add the vanilla to the peanut butter mixture, and sift in the powdered sugar. Stir until combined. The mixture will become stiff and lose its shine.
6. Spread the fudge mixture evenly into your prepared pan.
7. Fold the excess parchment paper over the top of the fudge, and refrigerate until it is cool and set, about 2 hours.
8. Cut the fudge into 1-inch pieces, or larger pieces as pictured here, to serve.
9. Store the fudge in an airtight container in the refrigerator for up to 1 week.