Who doesn’t like fudge? If you answered “me”, I’m not sure we can be friends. Ok, kidding. But seriously, fudge is sweet, soft, squidgy (hmm, that doesn’t sound that appetising somehow), and succulent (ok, running out of words beginning with ‘s’ now…).
Peanut butter fudge is a particular weakness of mine. Standard sugary shop-bought fudge tastes relatively sickening to me after getting used to eating low sugar foods. It is basically pure sugar. But homemade sugar free peanut butter fudge. Oh no, not sickening in any way, shape or form. Quite the opposite in fact. It’s sweet but not sugary, subtle but not bland, satisfying but not guilt-inducing.
I have to admit, I was never a big fan of “crumbly” fudge. Even before quitting sugar, I found the crumbly effect a little disconcerting. I felt like I was eating something that was potentially way past its sell-by date!
This fudge, on the other hand, is creamy. Really creamy.
And here’s the real winner: it keeps perfectly in the freezer. Which means you have a sugar free, delicious, satisfying snack on hand whenever you want one. You make a batch, cut it, and then keep available for when the sugar cravings hit. It makes it just as easy to have something wholesome rather than grab a chocolate bar from the corner shop out of desperation and lack of time.
A quick, easy and sugar free snack. Perfect to just grab from the freezer whenever you need a quick sweet fix.
- 110 g (1 stick) unsalted butter (or coconut oil)
- 250 g (1 cup) sugar free peanut butter
- pinch of sea salt flakes
- a few drops liquid stevia or 2-3 tbsp xylitol, optional
Mix all of the ingredients in a pan over medium heat until melted and combined. Pour into a lined baking tray or small traybake tin (a smaller tin makes for a thicker fudge but fewer squares, a large one makes lots of thin pieces of fudge). Chill in the freezer for 20-30 mins until just set, then cut into squares. Keep in fridge for up to 2 weeks, or in the freezer for up to 6 months.