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standard November 20, 2011 1 response

If I could only make one holiday treat each year, it would be fudge. Specifically, my mother’s peanut butter chocolate fudge. It is not Christmas without it. I made sure that I learned how to make it properly, so I would know how to make it on my own each year. Mom drilled into my head that the ingredients had to be specific. You HAVE to use Parkay margarine. You HAVE to use creamy Skippy peanut butter. She had tried other brands, and it didn’t turn out.  Following her recipe exactly was the only way to ensure success. So, needless to say, I’ve been TERRIFIED to make a vegan version. Not only would I be using different brands, but completely different ingredients.

So I researched. A lot. And then decided to just wing it and see what happened.

Peanut Butter Chocolate Fudge

Makes about 3 lbs.

Adapted from Mom’s Peanut Butter Fudge

For the Chocolate Layer:

Ingredients:

  • 1 c sucanat
  • 6 T non-hydrogenated vegetable shortening (or Earth Balance)
  • pinch of salt
  • 1/3 c vanilla soy creamer
  • 6 oz vegan chocolate chips
  • 1/2 jar Ricemellow creme
  • 1/2 tsp vanilla

Steps:

  1. Combine sugar, shortening, salt, and creamer in a non-stick pan over high heat. Stir constantly, until mixture comes to a full boil. Reduce heat to medium and stir vigorously for 4 minutes.
  2. Remove mixture from heat, add in chocolate, Ricemellow, and vanilla. Stir quickly until thoroughly combined.
  3. Pour into a 9×13 baking dish lined with parchment paper, and spread evenly.

For the Peanut Butter Layer:

Ingredients:

  • 1 c sucanat
  • 6 T non-hydrogenated vegetable shortening (or Earth Balance)
  • pinch of salt
  • 1/3 c vanilla soy creamer
  • 1/2 c smooth peanut butter (I used Jif Natural)
  • 1/2 jar Ricemellow creme
  • 1/2 tsp vanilla

Steps:

  1. Combine sugar, shortening, salt, and creamer in a non-stick pan over high heat. Stir constantly, until mixture comes to a full boil. Reduce heat to medium and stir vigorously for 4 minutes.
  2. Remove mixture from heat, add in peanut butter, Ricemellow, and vanilla. Stir quickly until thoroughly combined.
  3. Pour on top of chocolate layer.
  4. Let cool completely at room temperature. Cut into squares. Store in fridge or freezer.

The KEY to this coming out is to follow the directions EXACTLY. Time is critical to get each step done right. Since I was changing every single ingredient except the vanilla, I made sure to keep the directions the same. The main problem with this fudge is usually getting the peanut butter layer on top of the chocolate layer before it sets up, because the layers will separate instead of sticking together once they cool. However, the layers on this version melded together perfectly! I am so excited that this came out. It tastes JUST like Mom’s version, too!

Now on to Thanksgiving prep. Since the husband begged for me to make a turkey so he could have cold turkey sandwiches, I decided I might as well go all out and make a full Thanksgiving meal. We have a few friends coming to help us eat all the food, so of course I’m starting to go even more crazy than I would if it was just the two of us. I already have cranberry sauce, cranberry relish, and cranberry bread in the freezer. I  made cranberry-orange dressing for a pear and candied pecan salad. And I’m debating on making a traditional pumpkin pie in addition to the pumpkin brownie pie I was planning on making.  This on top of the mashed potatoes, gravy, and roasted vegetables that are on the menu again this year. At least it’s all easy enough to make in one day!

Happy Thanksgiving!

1 response

  • Michael Ayers

    I am so proud of you!!! That was so much work to adapt the recipe. You are so creative!!! Love you. Happy Thanksgiving!! Mom

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