YIELD: 20 PIECES
This is a perfect choice for when you’re craving candy, but don’t have a candy thermometer handy. Working quickly is an important part of making this fudge, so be sure to have all your ingredients and equipment ready before you begin.
Directions
Lightly grease a standard-size loaf pan or small square cake pan.
In a 2-quart saucepan, over medium heat, warm the margarine until melted.
Add the brown sugar and nondairy milk and cook over medium heat until the mixture comes to a hard boil (for about 2 to 3 minutes).
Once it comes to a hard boil, set your timer for exactly 2 minutes.
Continue to cook over medium heat, stirring the entire time it is cooking, washing down sugar crystals as needed.
After 2 minutes, remove from the heat and quickly stir in your peanut butter and vanilla extract, and promptly add the confectioner’s sugar, mixing briefly just until all the sugar has been incorporated.
Spread the thick candy into the prepared pan and wait for it to set up slightly.
Once the fudge has cooled slightly, melt chocolate chips over a double boiler and drizzle all over the fudge.
Let chocolate harden and then serve!
Store in an airtight container for up to 2 weeks.
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Ingredients
½ cup non dairy margarine
2 cups brown sugar
½ cup non dairy milk
1 cup creamy peanut butter
1½ teaspoons vanilla extract
3 cups confectioners sugar
1½ cups non dairy chocolate chips
