Vegan Peanut Butter Fudge Recipe -
Vegan Peanut Butter Fudge Recipe

Vegan Peanut Butter Fudge

Recipe by  

"This is my favorite fudge recipe. It seems that the corn syrup keeps it from crystallizing or getting too hard."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings


  1. Lightly grease one 9x5x2 inch pan.
  2. In a 2-quart pot over very low heat, mix together the brown sugar, salt, soy milk, corn syrup, peanut butter and vanilla. Cook until hot and brown sugar is dissolved.
  3. Quickly pour into pan and refrigerate. Cut into squares and store in semi-airtight container in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2005

I feel that the instructions are not clear to anyone inexperienced. Most fudge recipes need to be beaten until they are no longer glossy to get that fudgey texture.

Most Helpful Critical Review
Dec 13, 2004

blah.... i made this last night and here it being 8 o'clock in the morning, its a brown goo. i would not recomend this recipe as it is not very explanitory in when it is done, so it was very hard to tell. even besides that, it is awful.


12 Ratings

May 03, 2010

I was happy when I saw the vegan label, having one in my household, but this recipe turned to mush and was unservable.

Jul 31, 2006

I got the brown goo too. On the bright would make a good ice cream topping.

Aug 10, 2009

There is not enough peanut butter in this recipe to give it any flavor.

Oct 09, 2008

Not worth 1 star! Flavorless!

Mar 22, 2008

I made this yesterday and its still soft bad I wanted to serve it for Easter . I am a little embarrassed now cause i cant cut it. I like how it tastes

Dec 29, 2008

I agree with everyone who wrote a review. I should have read the reviews before making this fudge, could have saved money and time. I made my fudge 3 days ago and it still hasn't set up.


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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