Comments on: Chocolate Peanut Butter Fudge

By: Daphne

Daphne — Thu, 22 Jul 2021 23:41:02 +0000

Love this recipe! Everytime I make it for omnivore friends it gets eaten so fast!!!

By: Melanie Ryan

Melanie Ryan — Fri, 11 Dec 2020 10:02:32 +0000

In reply to marta.

I cant even tell you how much my family loves this peanut butter fudge. I'm a peanut butter monster so I typically just make the peanut butter fudge alone and double the recipe. Perfection. Just as good if not better than any premium fudge I had before i was vrgan. My favorite dessert to make and share. Dangerously good so I can't make it as often as I would probably like to lol.

By: Samantha

Samantha — Tue, 22 Dec 2015 00:06:22 +0000

Hi! I was curious if you think pouring individual pieces (like into a mini cupcake pan) would work instead of one large piece that had to be cut. What do you think?

By: Sarah

Sarah — Fri, 22 May 2015 20:56:19 +0000

In reply to Megan Norrington. They would probably be good up to a month as long as they are well wrapped.

By: Megan Norrington

Megan Norrington — Thu, 21 May 2015 18:27:36 +0000

Hi there! How long can they be stored in the freezer for?

By: Sarah

Sarah — Wed, 13 May 2015 22:29:33 +0000

In reply to Debra. Yeah, I would do soy because it's thicker than rice so it would have a more similar consistency.

By: Debra

Debra — Wed, 13 May 2015 10:59:31 +0000

Can I use Rice Milk or Soy Milk in place of the coconut milk for the chocolate and peanut butter fudge?

By: Kelly

Kelly — Thu, 18 Dec 2014 18:03:39 +0000

I was thinking of trying this with the powdered peanut butter to cut back on the sugar a bit.

By: Sarah

Sarah — Fri, 12 Dec 2014 23:40:28 +0000

In reply to marta. Yes I do. I'm glad you asked. I'll make a note of that in the recipe.

By: marta

marta — Fri, 12 Dec 2014 23:10:10 +0000

I assume you use a "natural" style peanut butter rather than an already sweetened one? Seems like it would make a big difference in texture, so want to confirm.

By: Sarah

Sarah — Thu, 11 Dec 2014 12:07:50 +0000

In reply to Jessica. I think either would work. I use containers.

By: Jessica

Jessica — Wed, 10 Dec 2014 16:45:47 +0000

You (and your mom) are brilliant. We always baked a million cookies in one day and then had to race to eat them all before it got stale. And I snuck them for breakfast as well. I will be baking ahead a freezing this year for sure! Do you freeze them in bags or containers to keep them fresher?

By: Sarah

Sarah — Mon, 08 Dec 2014 18:09:59 +0000

In reply to Cheryl. the non-dairy butter helps keep the consistencies of the two fudges similar, so by removing it you would be affecting that, but not really overall taste. You could also try subbing it for coconut oil which will help with the texture. Let me know how it turns out!

By: Cheryl

Cheryl — Mon, 08 Dec 2014 02:10:35 +0000

Richa, would it be a problem if I left out the non-dairy butter? Can something else be substituted? I try to eat WFPBNO. TIA

By: Heather

Heather — Thu, 04 Dec 2014 01:14:11 +0000

In reply to Sarah. I was going to make it the canned stuff....because I have it on hand so good to know I'm on the right path! Thanks for replying!

By: Sarah

Sarah — Wed, 03 Dec 2014 16:02:18 +0000

In reply to Heather. I'll fix that. I meant to say coconut milk (from a can) because it makes the fudge richer and creamier. But if you're in a bind, non-dairy milk will work as well.