Vegan Peanut Butter Fudge

This vegan peanut butter fudge calls for just four ingredients and only takes a few minutes to make. It’s naturally gluten-free, grain-free, and dairy-free and has a paleo option. It can also be made with butter. It’s sweetened with maple syrup, which gives it a slightly caramel-like texture!

I originally posted this recipe a few years ago but know that some people were hesitant to make it, a little unsure about the “boil for 2 minutes step.”

So I made a video to show you just how easy it is! No candy thermometer is needed – you really just bring it to a boil and stir for 2 minutes. So easy!

If you’re still unsure about making it, check out the reviews below!

I’m calling this vegan peanut butter fudge but it’s almost like a cross between caramel and fudge. You’ve either got to have some self-control or have a buddy around when making this fudge. Safety in numbers!

Easy recipe with basic ingredients

All you do to make this peanut butter fudge is mix everything together, boil for 2 minutes, and then freeze. The boiling step is what sets this fudge recipe apart from other vegan peanut butter fudge recipes. It makes for an amazing texture!

All that’s needed is natural peanut butter – the kind with just peanuts and salt – maple syrup, coconut oil (or butter if you can eat dairy) and vanilla.

And as far as fudge goes, I think this is pretty darned healthy. Like the chocolate almond butter recipe I just posted, it has quite a bit of maple syrup.

But I’ll take that over a typical peanut butter fudge recipe with the regular, junky (but delicious!) peanut butter and powdered sugar.

Using honey instead of maple syrup?

If you’re wondering if honey will work, I don’t recommend it. One commenter used honey with success but made some other changes to the recipe. You can read her comment here.

I don’t recommend honey because the texture is totally different and the fudge tastes way too much of honey. It also took a lot longer to boil to get to the right consistency.

I had the same issue with honey in my no-bake oatmeal cookies and no-bake chocolate oatmeal cookies.

It seems as if when you need to boil the maple syrup, then honey is not a direct sub. And the result is usually less balanced than the maple syrup version.

What kind of fat to use

I’ve tried this fudge recipe with unrefined coconut oil, and while it doesn’t taste coconut-y, the coconut flavor detracts just a bit from the maple peanut butter taste just a bit.

When you use refined coconut oil, which doesn’t have any coconut flavor, the maple and peanut butter flavors just stand out even more. Both versions are great, though!

If you don’t need this peanut butter fudge to be vegan and you can eat dairy, you can use regular butter. If vegan butter works, I have no idea as I’ve never used it.

What kind of pan to use

After you boil the fudge, you pour it into a parchment-lined container and freeze it. You can also use a mini muffin pan.

To line the muffin pan, you have to use waxed or silicone liners. If you use regular paper ones, they’ll likely be difficult to remove. If you use the waxed or silicone kind, you’ll get some perfect looking pieces of fudge.

My fudge isn’t setting in the freezer!

Did you make any changes at all to the recipe? Sometimes people say they followed a recipe to a tee but then it turns out that they used sugar-free “maple syrup.”

This is a gigantic change. You really need to follow the recipe for it to turn out properly.

Did you let it boil for the full 2 minutes until it had thickened a bit? It won’t set if you don’t boil it long enough.

Or did you boil it too long? If you do that, then it might separate. I’ve had this happen a few times.

At first, it seems hopeless but after vigorously mixing, I could get the oil reincorporated. But it’s much easier to just not let it boil too long. Set a timer and don’t leave it!

Did you stir your peanut butter before using it? If your peanut butter had a layer of oil at the top of the jar and then you poured all of that oil into the measuring cup, then that would be your issue.

You just added a bunch of oil to the recipe that shouldn’t have been there. You need to stir your peanut butter every time you use it. And don’t pour out the oil before stirring the peanut butter in the jar!

Conversely, if you opened a new jar of peanut butter and poured out the layer of oil at the top, then your peanut butter doesn’t have the right amount of fat in it. And neither will the recipe.

That could result in your fudge being a bit difficult to chew.

Storage

This vegan peanut butter fudge isn’t totally firm when refrigerated, which is why I keep mine in the freezer. I also froze it as a self-preservation tactic.

It didn’t work. If you find this fudge as addictive as I do, it’s hopeless. It’s easy to halve the recipe and if you use grams instead of measuring cups, it’s easy to make a fourth or an eighth.

An eighth will give you three pieces and you can just go to town on them and then not feel bad. ;) If you do that or make just half, you need to reduce the cooking time. You’ll know it’s ready once it thickens a little and looks glossy.

Paleo option

I’ve also tested a paleo option. Just use cashew butter. The result is super delicious and maple + cashews really go so well together.

I’ve made this with sunflower seed butter multiple times but it’s kind of weird. The taste is great but sunflower seed butter is so much thinner than peanut butter.

It takes longer to boil and half the time, it doesn’t set properly. So only use that if you’re willing to experiment. What’s better is to use a mix of sunflower seed butter + cashew butter.

When you do a 50 / 50 mix of the two, it has the same consistency as peanut butter AND it tastes closer to peanut butter than just plain sunflower seed butter.

Store-bought versus homemade peanut butter

Both work just fine in this recipe! I like using homemade peanut butter because I know it’ll always taste good and it’s cheaper.

I don’t think this is a problem in the US, but in Germany (and I’m guessing some other countries around the world), there is some really nasty natural peanut butter out there.

The peanuts are supposedly roasted and the only other ingredient is salt but it tastes terrible. I don’t know how they manage to screw up peanut butter.

So if you want to make your own you don’t have natural peanut butter on hand, here’s how to make peanut butter. You just need roasted peanuts and a food processor or high-speed blender!

Prefer a chocolate version?

I’ve got lots of options for you! They’re all vegan and paleo or have a paleo option.

  • This chocolate peanut butter fudge is even easier than this peanut butter fudge recipe! All you do is melt everything.
  • If you want something super rich and chocolaty, try my vegan fudge.
  • This paleo fudge is also quite rich, maple-sweetened and has a more complex (and I think delicious) taste than regular fudge.

For more peanut buttery Christmas treats, try my healthy peanut butter balls or vegan peanut butter cookies! I also have these keto peanut butter cups, which can be made non-keto by using maple syrup.

Please let me know if you try this fudge out! I’d love to hear how you liked it.

Questions about this peanut butter fudge?

  • What can I use instead of maple syrup? I’ve tried honey but it doesn’t really work. You don’t get the right caramel-like texture and the end result tastes strongly of honey.

    Another thinner liquid sweetener might possibly work but I haven’t tried it so I really can’t say for sure if it’d work.

  • Can I reduce the amount of maple syrup? Nope. If you did, the fudge wouldn’t have the right texture. I think it could maybe be too chewy and difficult to eat.

  • What can I use instead of coconut oil? Butter works for a non-vegan and non-dairy-free version. I’m not sure about ghee or any other fat.

Vegan Peanut Butter Fudge (4 ingredients, paleo option)

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Rated 4.9 by 22 readers
Vegan Peanut Butter Fudge
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24 pieces of fudge

Ingredients

  • 1 cup (240 milliliters) pure maple syrup
  • 2/3 cup (170 grams) natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version
  • 1/2 cup (113 grams) refined coconut oil1 (or normal butter for non-vegan)
  • 4 teaspoons vanilla extract
  • 1 cup (110 grams) roasted salted peanuts or cashews, coarsely chopped, optional – divided

Directions

  1. Line a 9"x5" loaf pan with parchment paper. Line a mini muffin pan with 12 waxed or silicone muffin liners.
  2. In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat.
  3. If your peanut butter is unsalted, add a pinch of salt.
  4. At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer.
  5. Stir in the vanilla until well combined.
  6. Stir in 2/3 cup chopped nuts, if using.
  7. Pour into the prepared pan, top with chopped peanuts and place the pan in the freezer.
  8. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
  9. Freeze for about 2-3 hours. If you made individual pieces, the liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.
  10. This fudge does not travel well (unless you have a cooler!). It should be kept frozen and can be kept frozen for several months. But there's 0% chance it'll last that long.

Notes

  1. Please see the post concerning refined vs. unrefined coconut oil.

Recipe by  | www.texanerin.com

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174 comments on “Vegan Peanut Butter Fudge” — Add one!

2 comments are awaiting moderation!

  • Sandi Steinberg says
    November 30, 2017 @ 6:00 pm

    Erin, you always use coconut oil.

    I have high cholesterol which has been improved but not enough, by medication, and I asked my doctor (2 weeks ago) if coconut oil was acceptable me to use. He said, “use it on your skin; it’s a very good moisturizer, but DON’T eat it as it’s saturated fat.”

    I eat a high protein, low carb diet. I’m not Paleo, although I do like a lot of the recipes that aren’t high in cholesterol.

    What would be an acceptable alternative oil for me to use in your recipes (which really are quite tempting?!

    Reply
    • Erin replies to Sandi Steinberg
      December 3, 2017 @ 9:15 pm

      Hi there and sorry for the slow reply! Butter (which I’m guessing you don’t want to use) would sometimes work as well as olive oil, but it depends on the exact recipe. Like butter would probably work in this recipe (though I can never be sure without trying it myself) but olive oil definitely wouldn’t because it wouldn’t set properly. Sorry about that!

      Reply
  • Katie says
    November 19, 2017 @ 8:41 am

    Thanks so much for this recipe – so mourish. I subbed sunflower seed butter for peanut butter, and added as many nuts (sunflower seed, sesame seed, walnuts, cashews and almonds) to the mix as I could coat with the mixture. So yummy.

    Reply
    • Erin replies to Katie
      November 20, 2017 @ 12:28 pm

      That’s great to know that sunflower seed butter works out well! Thanks for the tip. I’m so happy that you enjoyed it!

      Reply
  • Cassie
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    November 13, 2017 @ 10:11 pm

    This was amazing! I only had regular kraft peanut butter (worked just fine), I upped the amount of peanut butter to 1/2 cup, used virgin coconut oil, and drizzled with a little melted dark chocolate. Will definitely make again!

    Reply
    • Erin replies to Cassie
      November 19, 2017 @ 3:02 pm

      That’s great that the recipe worked well with your changes! A little chocolate drizzle sounds like a great idea. :) Thanks for your comment and sorry for the slow reply! Just got home from the hospital after having a baby (it was a long stay!).

      Reply
  • Sara says
    October 28, 2017 @ 7:50 pm

    Hey! I used a normal peanut butter (the ones that have added sugar and fat), and butter instead of coconut oil and it came out good!

    Reply
    • Erin replies to Sara
      October 31, 2017 @ 3:58 pm

      That’s awesome! I’m very happy that it came out well that way. Thanks for your tip! :)

      Reply
  • Lois Gallant says
    October 6, 2017 @ 6:40 pm

    Have you tried using brown rice syrup in place of maple syrup? Wondeirng if that would work? Loving your site! I am going to try out the spiced applesauce cupcakes this weekend as it’s Thanksgiving in Canada and I think they’d be great to bring to my family gathering! Would brown rice syrup work in those as well come to think of it?? Thank you!

    Reply
    • Erin replies to Lois Gallant
      October 6, 2017 @ 9:09 pm

      I haven’t tried it but I think you’d have the same problems as with honey (there’s a section in the post about that). Except for the taste problem! Brown rice syrup seems to be pretty neutral tasting. I’m so happy you like the site! I hope you’ll enjoy the cupcakes and other recipes. :) By the way, I just posted another similar recipe that would almost definitely work with brown rice syrup that I think is even yummier than the cupcakes (this paleo spice cake!) I unfortunately don’t know if brown rice syrup would work in the spiced applesauce cupcakes but you could make the paleo spice cake in cupcake form.

      Reply
      • Lois Gallant replies to Erin
        October 7, 2017 @ 12:39 pm

        Ok thanks so much for the reply!! I’m totally gonna try that spice cake in cupcake form!

        Reply
        • Erin replies to Lois Gallant
          October 8, 2017 @ 12:16 pm

          Awesome! Good luck and enjoy. :)

  • VR says
    September 1, 2017 @ 4:23 am

    This looks amazing and I have been craving something sweet!! Can’t wait to make it! :)

    Reply
    • Erin replies to VR
      September 11, 2017 @ 10:41 pm

      I have no idea how I missed your comment – sorry about that! I hope you’ll get the chance to try out the fudge. :)

      Reply
  • Joanna
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    August 21, 2017 @ 7:45 pm

    OMG! This is a fantastic recipe. Thank you very much! I made this last night- made this brownie:
    http://www.thehealthymaven.com/2016/05/raw-walnut-brownies.html
    and topped it with the fudge in a 8″square pan which I just lined with cling film. No space in freezer so popped it in the fridge and it set nicely.
    Considering your warning I cut it into really small pieces but really I just keep walking back and forth to the fridge to have more! Sooo addictive! Delicious!

    Reply
    • Erin replies to Joanna
      August 25, 2017 @ 7:30 am

      Yay! I’m so happy you liked it. :) I bet it was great with those brownies! And haha… yeah. Sorry for the addictiveness problem with this recipe. ;) Thanks a bunch for your comment and sorry for my slow reply!

      Reply
  • Candice says
    August 18, 2017 @ 1:58 am

    I made these this afternoon and just tried one now. AMAZING!!!! I had two and want to eat more. Thanks for the recipe. Can’t wait to try more of your stuff.

    Reply
    • Erin replies to Candice
      August 19, 2017 @ 8:20 pm

      Haha. That’s a major problem with this fudge. It’s so hard to stop at just a few pieces! I’m so happy you enjoyed it. :) Thanks for your comment and I hope you’ll enjoy the other recipes just as much!

      Reply
  • Sandi Ramirez says
    August 15, 2017 @ 2:16 am

    i am so craving peanut butter and so allergic to tree nuts except coconuts. BUT i am going to try this tomorrow with my sunbutter I make myself…not store bought. Then add roasted sunflower seeds on top and see how it comes out. Fingers crossed.
    YES I know it will be a cool green color.

    Reply
    • Erin replies to Sandi Ramirez
      August 15, 2017 @ 6:36 pm

      I’m with you! I’m not supposed to eat peanuts but I’ve been eating a ton of peanut butter lately. :| I’d love to hear how it goes and I hope you’ll enjoy the fudge!

      Reply
  • Shawn Sturgess says
    June 15, 2017 @ 6:09 am

    So yeah, this is pretty amazing tasting fudge. Well worth the small amount of time and effort. You’ve gotta keep it in the freezer though, for sure. I eat it right out of the freezer, but you can let it sit out for a bit too. I double the recipe and boil it for more like 4-5 minutes. Cannot go wrong, this one is a winner for sure. Thanks Erin.

    Reply
    • Erin replies to Shawn Sturgess
      June 18, 2017 @ 10:11 am

      Good to know that doubling works well! Thanks for the tip. :) I’m happy you enjoyed it!

      Reply
  • Rick says
    May 2, 2017 @ 11:16 am

    I have made this before and very yummy but pretty sure I didn’t boil it though as it just has to mix together and set in the fridge doesn’t it?..

    Reply
    • Erin replies to Rick
      May 3, 2017 @ 10:02 am

      The texture before and after boiling is very different. Before boiling, it’s just a runny mixture. After, it’s kind of like caramel.

      Reply
  • Kim
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    December 29, 2016 @ 2:37 pm

    This recipe is amazing and so easy! I used it to make fudgy brownie pieces for ice cream :) http://ricecookergeneration.com/2016/12/no-churn-cheesecake-ice-cream-brownies-peanut-butter-maple-fudge/

    Reply
    • Erin replies to Kim
      January 5, 2017 @ 9:36 pm

      Oh, awesome! I’m off to check it out. :) Thanks for your comment and sorry for my slow reply!

      Reply
  • Evie
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    October 6, 2016 @ 10:25 am

    Yummy! This Maple Peanut Butter looks really awesome & It looks delicious. I like it! This recipe gives me an excuse to try it! Thanks for sharing…

    Reply
    • Erin replies to Evie
      October 6, 2016 @ 9:04 pm

      Thanks! I hope you’ll enjoy it. :)

      Reply
  • donna says
    September 20, 2016 @ 10:03 pm

    Can you use regular peanut butter or does it have to be natural?

    Reply
    • Erin replies to donna
      September 20, 2016 @ 10:24 pm

      I’m afraid that it has to be the kind with just peanuts and salt. It won’t come out properly otherwise. Sorry about that!

      Reply
      • Nora replies to Erin
        September 21, 2016 @ 2:31 pm

        So using smuckers natural PB won’t work if you just add salt??

        Reply
        • Erin replies to Nora
          September 21, 2016 @ 3:17 pm

          Do you have this kind? Smucker’s Natural Creamy? It’s just peanuts and salt. That’d work! The kind that won’t work is the kind that has added fat and sugar. So no regular peanut butter or even “Natural” Jif and other “natural” brands that contain added fat and sugar.

  • Mav Minnis says
    August 11, 2016 @ 2:39 am

    I have cut out sugar so used Queens sugar free maple syrup. These were delicious . I have made a number of different LCHF fat bombs and these were definitely the yummiest. Thank you !

    Reply
    • Erin replies to Mav Minnis
      August 12, 2016 @ 8:36 pm

      I’m happy to hear that they came out well with your sugar-free sub! Thanks so much for the tip and your feedback. :)

      Reply
  • Natalie
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    August 9, 2016 @ 5:57 am

    This stuff is magical. I used honey instead of maple syrup, but because it’s generally a bit sweeter I used 1/3 cup instead of 1/2, and then upped the peanut butter to 1/2 cup. I poured the mixture into a silicone ice cube tray and refrigerated and it works perfectly :) sooooo delicious.

    Reply
    • Erin replies to Natalie
      August 9, 2016 @ 8:36 pm

      Wow! I’m very impressed with your adaptation skills. :) I’m so happy that it worked out well! I’ll refer people to your comment when they ask if they can use something other than maple. Thanks a ton! :)

      Reply
  • Farrah says
    August 4, 2016 @ 1:49 am

    Thanks for the recipe, they turned out great! Do you have any other quick vegan recipes?

    Reply
    • Erin replies to Farrah
      August 4, 2016 @ 9:16 pm

      I’m so happy you liked them! Most of my vegan recipes are quick and easy and you can find them here. :) Thanks for your comment!

      Reply
  • Roxie
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    July 29, 2016 @ 9:08 pm

    This was so good..too good. :) I couldn’t stop myself from eating it! I had to give some away! Make with caution! :) Also, I used a little more peanut butter than suggested, and it was absolutely delightful.

    Reply
    • Erin replies to Roxie
      July 29, 2016 @ 10:14 pm

      Haha. I had the same problem with this recipe, too! Good idea on giving some away. ;) Thanks a bunch for your comment and feedback!

      Reply
  • Naomi
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    July 21, 2016 @ 12:01 pm

    Oh, this is soooo delicious! Just melts in your mouth. Took some to work and it disappeared in no time with everyone coming back for seconds and more. Thank you so much for this delicious recipe.

    Reply
    • Erin replies to Naomi
      July 21, 2016 @ 8:57 pm

      I’m so happy to hear that! Did it do well at room temperature when you brought it to work? Mine gets kind of melty at room temperature. Thanks for your comment! :)

      Reply
  • Katie says
    May 29, 2016 @ 3:43 am

    Could I use agave instead of maple syrup?

    Reply
    • Erin replies to Katie
      May 29, 2016 @ 12:31 pm

      I haven’t tried it so I can’t say for sure but I’m guessing it’d work. But I’m really not positive! I hope you’ll enjoy the fudge if you try it out. :)

      Reply
  • Rachel says
    May 26, 2016 @ 8:37 pm

    Can you use vegetable oil instead of coconut oil?

    Reply
    • Erin replies to Rachel
      May 26, 2016 @ 9:21 pm

      Vegetable oil remains liquid when refrigerated so that won’t work. I think butter would probably work, but I haven’t tried it so I can’t guarantee it. I hope you’ll enjoy it if you try it. :)

      Reply
      • Cassie walton
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        replies to Erin
        September 6, 2016 @ 3:21 am

        I just tried this with butter instead of coconut oil and almond butter instead of peanut butter and it turned out great! I just sat down with a spoon and was good to go! So tasty. Thanks!

        Reply
        • Erin replies to Cassie walton
          September 7, 2016 @ 5:59 pm

          Haha. A spoon and the pot is the way to go! ;) Thanks for sharing your version with us! I’m happy it worked out well. :)

  • melissa says
    March 13, 2016 @ 7:49 pm

    I noticed in the comments that you’ve created cookies with chickpeas and that got me thinking; how do you think this would turn out if you swapped the coconut oil for chickpeas, 1/4 cup for 1/4 cup? I notice other recipes call for confectioners sugar as a way to help it not melt at room temp. Do you think chickpeas would serve that purpose? I’m really trying to cut back on sugar but want to make these for a party so they’d be left out at room temp. What’s your opinion?

    Reply
    • Erin replies to melissa
      March 14, 2016 @ 12:28 pm

      I really don’t think it’d work out. Making subs, even small ones, to candy recipes has never worked out well for me. I could be wrong about the chickpeas, though, since I’ve never tried and have never tried using chickpeas as a sub for oil! Good luck if you decide to try it out. :)

      Reply
  • andrea
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    March 10, 2016 @ 2:16 am

    Has anyone tried using pb2? Just wondering if it would affect the taste or improve improve macros?

    Reply
    • Erin replies to andrea
      March 11, 2016 @ 9:41 am

      As in just using the powder? That definitely wouldn’t work. I’ve never used it – are you supposed to add water so that it turns into a peanut butter consistency? That could possibly work but I really don’t think it would. The consistency and fat content of the peanut butter are super important to this recipe. Sorry about that!

      Reply
  • Jill says
    March 6, 2016 @ 9:10 pm

    Have you (or do you know anyone who has tried) using almond butter in place of peanut butter? I’m Paleo and thinking it would be a seamless swap…?

    Reply
    • Erin replies to Jill
      March 7, 2016 @ 7:46 am

      I haven’t tried that but I’ve tried pecan butter and it worked well! Nut butters aren’t always interchangeable but I think almond butter would work here. I hope you’ll enjoy it if you try it!

      Reply
  • Marty says
    February 16, 2016 @ 2:33 am

    Just made these using 1/4 c butter instead of coconut oil. They were delicious.

    Reply
    • Erin replies to Marty
      February 16, 2016 @ 5:06 pm

      That’s great to know that butter works well here! I’ve been wondering about that. Thanks a bunch for your feedback! :)

      Reply
  • Kristin
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    February 3, 2016 @ 4:18 am

    Yum! This was delicious. I had run out of vanilla, but it didn’t make a difference. I LOVE fudge, but dairy-free fudge doesn’t seem to be for sale anywhere. This was super easy to make. I decided to add some bakers’ chocolate for a peanut butter chocolate experience. Amazing!

    Reply
    • Erin replies to Kristin
      February 3, 2016 @ 5:43 pm

      I’m so happy to hear that it came out well! How did you make your chocolate version? Did you add chocolate just on top or did you add it to the boiled mixture? I’d love to try that! Thanks a bunch for your feedback. :)

      Reply
      • Christina replies to Erin
        July 17, 2016 @ 6:50 pm

        yeah I would love to know a dairy free chocolate version too. Adding cocoa powder changed the texture……

        Reply
  • KT
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    December 26, 2015 @ 5:51 pm

    These were great! My family heavily consumes animal products and it was great to find something that had enough sugar for them not to care! Brava!

    Reply
    • Erin replies to KT
      December 27, 2015 @ 4:50 pm

      I’m happy you found something that they could enjoy! Thanks for your feedback. :)

      Reply
      • Earlene Way replies to Erin
        June 18, 2016 @ 2:09 am

        Confused about the amount of coconut oil to use. Recipe says 4 cups and over to right it says 1 cup?

        Reply
        • Erin replies to Earlene Way
          June 18, 2016 @ 1:09 pm

          Where do you see 4 cups? I see 1/4 cup and at the end of the line there’s a footnote (which is a one). But I don’t see 4 cups of 1 cup of oil anywhere.

        • Angela replies to Earlene Way
          September 3, 2016 @ 6:13 pm

          I saw 4 cups too and almost scrolled past. Glad I didn’t. I’m trying this recipe this morning.

        • Erin replies to Angela
          September 3, 2016 @ 6:16 pm

          Could you please tell me where you see 4 cups? I don’t see anything like that so I’m curious. I hope you’ll enjoy the fudge! :)

      • Lori replies to Erin
        October 25, 2016 @ 4:18 am

        The 4 cups is on the Pinterest page

        Reply
        • Erin replies to Lori
          October 25, 2016 @ 9:59 pm

          Ah, thanks! I unfortunately don’t have any control over what information Pinterest shows. But good to know what’s why people ask. :)

  • Jana
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    December 26, 2015 @ 4:23 am

    Hi! First time vegan, organic visitor, I found this and your pecan pie fudge recipe and made a version of these with pecans and added vegan chocolate chips in the top after poured into the cups. They were delicious! I did have two problems: 1. I didn’t know how thick they were supposed to get because 2. They turned into puddles when they reached room temperature. That makes it impossible to serve at a get together with people who want to eat at their leisure. I’ll have to keep these to myself when I make them. What a hardship! Thanks for the recipe.

    Reply
    • Erin replies to Jana
      December 26, 2015 @ 5:10 am

      Hi there! I love the idea of adding some chocolate chips to the top. That sounds delicious! I wish these didn’t have to be kept refrigerated or frozen but unfortunately they do. But like you said, that means more for you. ;) Next time I make these, I’ll use a thermometer and watch the temperature closely and update the recipe with that info. Thanks for your feedback!

      Reply
  • Esther says
    December 15, 2015 @ 3:16 pm

    I would love to try this recipe but I am allergic to coconut. Any ideas on substitutions for that? I know that is really hard to sub for.

    Reply
    • Erin replies to Esther
      December 16, 2015 @ 3:47 am

      You could try butter but I haven’t tried it myself. Butter is actually a really easy sub for coconut oil most of the time! Like in cakes, cookies, brownies. But sometimes it’s more problematic like in pie crusts and streusel, etc. I can’t promise that it’d work here but I think it would. I hope that helps!

      Reply
  • Erin
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    November 9, 2015 @ 2:05 am

    Hi Erin! My name is also Erin, and I absolutely LOVE your recipes! I make your chickpea cookies almost every week! Now, I just made this fudge, and am blown away with how delicious it is! It’s definitely one of my new favorite go-to recipes! I made it for a small get-together I was hosting and it was the biggest hit of the night! Thank you SO much for helping me fill my life with even more delicious peanut butter recipes!

    Reply
    • Erin replies to Erin
      November 9, 2015 @ 11:59 am

      Hi Erin! :) Thank you very much for your kind comment. I’m so happy that you like the chickpea cookies so much! And awesome that this fudge went over well at the get-together. By the way, I’m actually typing up a pecan pie version of this fudge right now that I’ll post in a few hours! It may not be peanut buttery but I think I like it even better. :D Thanks again for your feedback!

      Reply
  • Beth says
    October 8, 2015 @ 5:26 pm

    Would silicone molds work or do you think it would stick to it as well? This sounds easy and delicious!

    Reply
    • Erin replies to Beth
      October 8, 2015 @ 5:37 pm

      Thanks for asking about that! I bought some silicone molds to try them out here and forgot to update the post. They work! Just make sure the fudge is thoroughly frozen before removing the molds. I hope you’ll enjoy the fudge. :)

      Reply
  • Nutmeg Nanny says
    September 17, 2015 @ 12:13 am

    These are the perfect looking healthy fudge bites! I love the combo of maple and peanut butter so I would probably eat it all in no time….AKA: I have zero self control….haha.

    Reply
    • Erin replies to Nutmeg Nanny
      September 18, 2015 @ 8:07 pm

      Yup. That’s almost exactly what I did. I don’t recommend it as you’ll likely feel sick a little later. ;)

      Reply
  • Lauren @ Healthy Delicious says
    September 16, 2015 @ 4:26 am

    Healthy fudge?! I love you. Making this over the weekend.

    Reply
  • Patty@homemakersdaily says
    September 12, 2015 @ 9:44 pm

    I made this yesterday and it was definitely easy and delicious. But I couldn’t find the wax liners so I used wax paper and it was a mess! Because the wax paper didn’t lay flat in the muffin openings, the creases held onto the fudge. I pretty much had to dig the fudge out of each of my homemade liners. I’ll make this fudge again but I won’t use homemade liners. If I can’t find wax liners, I’ll have to figure something else out. Where did you get yours?

    Reply
    • Erin replies to Patty@homemakersdaily
      September 12, 2015 @ 9:54 pm

      I’m thrilled to hear that you enjoyed the fudge! It must have been so frustrating to deal with homemade liners. How about placing a piece of wax paper in a small container and just pouring the fudge over that? There shouldn’t many creases that way and if you cut it before it’s totally frozen, it shouldn’t be problematic. Just make sure the paper goes up the sides. I bought my liners in Germany so I’m afraid that’s no help. I bet Michael’s or Hobby Lobby would have them! If not, waxed / parchment paper in a small container should work. :) Thanks so much for the feedback!

      Reply
  • Sheila says
    September 12, 2015 @ 5:03 pm

    I love your honesty on this recipe. Few people would truly acknowledge the addictive quality of such a tasty recipe. Thank you for giving us the heads up on it. You are wonderful Erin! Can’t wait to try this as I have all of the ingredients and I know it will be great. Now to figure out how big a batch to make…. ummmmmm (and eat) :)

    Reply
    • Erin replies to Sheila
      September 12, 2015 @ 9:55 pm

      Haha. Yeah. Eating all that fudge wasn’t my finest moment. ;) I hope you’ll get a chance to try it out and will have more self-control than I did! Let me know how it goes. :)

      Reply
  • Sarah Walker Caron (Sarah's Cucina Bella) says
    September 12, 2015 @ 1:43 pm

    Wow, that fudge looks great — and I love how few ingredients it has!

    Reply
  • Martha @ A Family Feast says
    September 11, 2015 @ 11:59 pm

    Yay….I have all of the ingredients to make this easy fudge RIGHT NOW! :-)

    Reply
    • Erin replies to Martha @ A Family Feast
      September 12, 2015 @ 9:57 pm

      Go and do it! You won’t regret it! Unless you’re like me and eat it all and then feel sick to your stomach. Haha. :D

      Reply
  • Patty@homemakersdaily says
    September 11, 2015 @ 9:28 pm

    Printing this off right now to make this afternoon. My husband is gluten free and low FODMAP and has really, really missed dessert. He can eat this!!! So I’m going to whip up a batch to surprise him when he gets home.

    Reply
    • Erin replies to Patty@homemakersdaily
      September 11, 2015 @ 9:48 pm

      I’m so happy that you found a recipe he can eat! That’s great. :) I hope he’ll enjoy it as much as we did! Let me know how it goes.

      Reply
  • Jessica @ A Kitchen Addiction says
    September 11, 2015 @ 9:13 pm

    Love the maple peanut butter combo! Can’t wait to try this fudge!

    Reply
  • Angie | Big Bear's Wife says
    September 11, 2015 @ 7:26 pm

    I’ve been making tons of fudge this week but thankfully I’ve had control enough to send it away haha. Your fudge though, I don’t know if I could send this away! I love Caramel and Fudge so I’d be all over this!

    Reply
    • Erin replies to Angie | Big Bear’s Wife
      September 11, 2015 @ 9:50 pm

      I would have loved to send away this fudge but there was just NO way that was going to happen. Even if I had the self-control, maple syrup is expensive and I’m too greedy to share. ;)

      Reply
  • Emma {Emma's Little Kitchen} says
    September 11, 2015 @ 3:03 pm

    Crushed peanuts on the top are a stroke of pure genius lady, yum!

    Reply
  • Patricia @ Grab a Plate says
    September 11, 2015 @ 6:56 am

    Oh wow! This looks fabulous! I can imagine serving this during the fall season (and beyond — thinking holidays)! Really pretty, too!

    Reply
    • Erin replies to Patricia @ Grab a Plate
      September 11, 2015 @ 6:23 pm

      Thanks so much, Patricia! You’d just have to be sure to keep it in the freezer as long as possible. ;)

      Reply
  • Justine | Cooking and Beer says
    September 11, 2015 @ 4:56 am

    4 ingredients?! YES! Love love love how autumn(y) these little bites are! Pinned!

    Reply
  • Michelle at A Dish of Daily Life says
    September 11, 2015 @ 4:50 am

    Would you believe I have never made fudge?! This holiday season I am going to do it! I might be starting with your recipe!

    Reply
  • Jessica (Savory Experiments) says
    September 11, 2015 @ 3:44 am

    I’m drooling look at this! I’m thinking this would be great to make for Thanksgiving!

    Reply
  • Marie @ Not Enough Cinnamon.com says
    September 11, 2015 @ 3:22 am

    I love that you only need 5 ingredients! Easy, healthy and delicious, the best kind of recipes ;)

    Reply
  • KalynsKitchen says
    September 11, 2015 @ 1:27 am

    That trick of keeping it in the freezer for self-control is a good one. I certainly wouldn’t be able to resist this, sounds amazing!

    Reply
  • Anna @ Crunchy Creamy Sweet says
    September 11, 2015 @ 12:21 am

    I have no self-control when it comes to PB fudge! This maple version sounds so good!

    Reply
  • Sara says
    September 11, 2015 @ 12:18 am

    This looks absolutely amazing, I am a huge peanut butter fan and I’m sure it’s great with the maple!

    Reply
    • Erin replies to Sara
      September 11, 2015 @ 6:27 pm

      You have to try it! It’s so, so good.

      Reply
  • Lauren Kelly Nutrition says
    September 10, 2015 @ 10:42 pm

    I love everything about this fudge! These ingredients are perfect and I can’t wait to make this!

    Reply

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