This vegan peanut butter fudge is made in the microwave and ready in 10 minutes! It’s creamy and smooth and insanely delicious.
I couldn’t actually believe how well this vegan peanut butter fudge came out!
It’s soft, creamy and melt in the mouth fantastic. And it’s seriously easy as well.
I am such a big fan of fudge, I LOVE the stuff. You can tell how much I love it by the fact that we have about 8 fudge recipes on this blog (so far). I think you’ll also love our vegan fudge and vegan chocolate peanut butter fudge.
How To Make Vegan Peanut Butter Fudge
Add some vegan butter and peanut butter into a microwave safe dish that has a lid. Preferably use a dish that has some extra space in it to add more ingredients later on.
Place into the microwave and microwave on high for 2 minutes, then bring it out to stir and then put it back in for another 2 minutes. Keep a watch on it and if it looks like it may boil over during the second two minutes in the microwave, then bring it out, it’s done.
Then add some powdered sugar and vanilla and mix in (this step is not pictured). This is why a big bowl to start with is important. If your bowl isn’t big enough then move the mix to a different bowl so that you can really get your arm into it and mix very well until you have a smooth fudge mix.
Transfer to an 8×8 (or 9×9) square dish lined with parchment paper and smooth down with a spoon.
Place into the fridge to set.
When it has set, lift the whole block of fudge out using the parchment paper and then cut it into small squares and serve.
Can You Make It On The Stove?
Yes! If you don’t have a microwave or don’t want to use the microwave then you can also make this peanut butter fudge on the stove.
Add vegan butter and peanut butter to a pot on the stove and heat together, stirring occasionally and keeping a close eye on it, until it reaches a boil. When it boils, remove the pot from the heat and immediately add in powdered sugar and vanilla and stir into a thick fudge. Transfer to your parchment lined square dish and smooth down and then refrigerate until set.
Perfect For The Holidays!
There is a LOT to be said for easy.
I reckon this is an awesome holiday recipe because as much as you want all the goodies in the holidays, you don’t always have as much time as you think you’ll have.
You have visitors or other distractions and you want to be out there having fun, not chained to the stove! So a super crowd pleasing dessert that you can make in the space of 10 minutes is a pretty tempting option!
Storing and Freezing
This is one of those desserts that is so sweet (in a good way) that just one piece takes care of sugar cravings in a major way! Keep it refrigerated where it will keep fabulously for a couple of weeks (if it lasts that long).
You can also keep it stored at room temperature for up to 1 week. This makes it perfect for gifts too.
It is also freezer friendly if you want to freeze it for later! You can eat it straight out of the freezer as it doesn’t freeze solidly, but the texture isn’t quite as good frozen, so let it thaw in the fridge for the best taste results.
More Delicious Peanut Butter Desserts
- Vegan Peanut Butter Cookies
- Vegan Peanut Butter Pie
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Peanut Butter Cups
- Vegan Peanut Butter Bars
- Vegan Peanut Butter Balls
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Fudge
Ingredients
- 1 cup Vegan Butter (225g)
- 1 cup Peanut Butter (250g) Smooth, Salted
- 1 teaspoon Vanilla Extract
- 4 cups Powdered Sugar (480g)
Instructions
- Place the vegan butter and peanut butter into a microwave safe dish with a lid. Microwave for 2 minutes.
- Bring it out to stir and stir very well so that the peanut butter and butter is well combined. Then return to the microwave for another 2 minutes. Keep an eye on it during the second 2 minutes and if it starts boiling, you can bring it out, it’s done.
- Add the vanilla and powdered sugar and mix in. If your bowl is too small, move into a bigger bowl where you can really get your arm into it! Mix into a smooth fudge.
- Transfer to an 8×8 inch square* parchment lined dish and smooth down with a spoon.
- Place into the fridge to set. Once the fudge has set, lift the whole block of fudge out with the parchment paper and cut into small squares.
Notes
- 9×9. You can also use a 9×9 inch square dish. If using an 8×8 dish your fudge will be thicker, if using a 9×9 dish your fudge will just be a little thinner but still absolutely great.
- Stovetop: If you don’t have a microwave or don’t want to use the microwave then you can also make this peanut butter fudge on the stove. Add the vegan butter and peanut butter to a pot on the stove and heat together, stirring occasionally and keeping a close eye on it, until it reaches a boil. When it boils, remove the pot from the heat and immediately add in the powdered sugar and vanilla and stir into a thick fudge. Transfer to your parchment lined square dish and smooth down. Refrigerate until set.
- Storing. This fudge stores very well at room temperature for up to a week or in the fridge for 2 weeks.
- Freezing. It is also freezer friendly if you want to freeze it.
Could I add chocolate chips to the fudge? If so would you recommend melting them or just putting them in the mixture when warm?
I haven’t tried adding chocolate chips so I’m not entirely sure how it would turn out. We do have another recipe for chocolate peanut butter fudge that might be more what you’re looking for though.
Great recipe, but I did reduce the sugar to 3C for personal taste. We don’t like it really sweet. Will make again!
Hi Alison – after adding the powdered sugar (or icing sugar as we call it in Australia) my mixture was quite dry, and looked a bit like the texture of cauliflower rice. I popped it all back into the microwave for a minute to see if that would fix the problem but then the mixture split. I measured all ingredients carefully, but wonder perhaps if I ‘over-cooked’ the peanut butter and vegan margarine? After the first two minutes in the microwave it looked like your photo above. After a further minute, I looked at the mixture and it had definitely boiled.
When the consistency is correct, should I be able to pour it into a tin or should it be spooned in and flattened? There are so many positive reviews here I am sure it is me doing something wrong. I hope you can help. Many thanks!
Hello again Alison! So keen was I to make this fudge successfully, I had a second attempt and it worked out brilliantly! My Dad, who was visiting us tonight and is no great fan of fudge, ate 5 pieces and then took some home with him! This time around, I microwaved the margarine and peanut butter for two minutes only, and then added the icing sugar one cup at a time. After three cups it had reached what I hoped was the right consistency. I spooned the mixture into the cake tin, flattened it down and popped it into the fridge. A little while later – PERFECTION – and a massive hit with my kids! 🙂
So glad you got it figured out Michelle! Thanks for the update! 🙂
Hi Michelle, did you by any chance weigh the icing sugar, I’m just wondering because I believe Australian cups are bigger than American. That could have been why! It should be very thick but it should mix all the way in, it should not be crumbly.
Hi Alison – no, I didn’t weigh the icing sugar, I used my measuring cups so that must have been the reason. Thanks so much for your reply. FYI, the fudge has been such a hit that there is none left this morning and two of our sons have asked if I can make some more today! 🙂
So glad it’s a hit! Thanks for the update Michelle! 🙂
Loved this peanut butter fudge recipe. Made exactly as written and it turned out great.
I love that it doesn’t have to be refrigerated to stay firm as so many other recipes require.
I played around with the measurements for the vegan peanut butter fudge recipe by making only 1/4 of the recipe……good thing …. it disappeared in less than an hour!
It’s a great recipe!! Thanks so much!
Kelly
Awesome! Thanks Kelly! 🙂
Just getting started in the world of vegan fudge and I need to ask, please… how should this fudge be stored, and for how long can it be? I realize the addictive nature of it will make it prone to disappearing but I would like to make some as part of holiday gifts. Is it ‘shelf stable’? Or would it need to be kept in the fridge?
Hi Charron, this stores really well and is fine at room temperature for around 1 week, so it would work well for gifts! I would keep it in the fridge up until the point you are packing it in gift containers just to give it the longest shelf life possible.
wow…nothing like pb fat and sugar…om…too dangerous for me to have ‘hanging’ around (especially if I use coconut butter instead of vegan butter)
Love the ‘fantasy’ though lol????
Haha yes, it’s a bit too delicious really! 🙂
What type of peanut butter do you use? All natural (peanuts and salt)?
Hi CJ, I did not use a natural peanut butter for this, the creamy salted commercial variety is what I used. 🙂
Hi – this looks fab, I am going to try it for a Christmas treat for my baby bro. I had a question though – when you say vegan butter, do you mean vegan spread or a different product? I am in the UK, and we have plenty of vegan margarine, but vegan butter I haven’t seen before.
Thanks for the inspiration!
Hi Joanna, yes a vegan spread (margarine) that works for baking is perfect! We just tend to call it ‘vegan butter’ when it’s a vegan made buttery spread, but yes, all the same thing. 🙂
I had to add more peanut butter and butter because the mixture was so thick and dry. It may have been partly due to measurement errors but I think I had to add about a half cup more of each to get it to a fudgy consistency. DELICIOUS though!!
Very good and very simple recipe, which is my favorite kind. I’ve been vegan for about a year but not much of a cook so i try to keep things easy.
Thanks for the recipe, I’ve made it a few times I like it!
Wonderful to hear that! Thanks for posting! 🙂
Mmm mmm mmm. Just made some, it’s delicious ? Good job I’ve made it to share with my quiz friends tomorrow otherwise I’d eat too much tonight and may not be able to sleep!
Anne
Hahaha, so glad it’s delicious! And yes, it’s super addictive! 🙂 Hope your friends love it too! Thanks for posting and your great review!
Hi, very new to you and loving what recipes I’ve tried thus far! My mom and brother are vegan, and myself and another brother and his wife quit eating meat earlier this year. Anyways- I’ve been baking vegan treats for my mom (Christmas eve bday) and my family (4 boys!) You have truly made this so easy! Thank you for sharing your knowledge, trials and tribulations!! Liz
Hi Liz! I’m so glad you’re liking the recipes and finding them easy! That is exactly what I aim for! 🙂 So awesome that you’ve quit eating meat as well, it’s such a fun adventure with food, just experiment and have fun! All the best and happy new year! xxx
Soooo good! I had to stop myself from eating the entire thing! With that being said 🙂 is there anything that you can sub out for maybe half the sugar?
So glad you enjoyed it Amy! I don’t think it would work to substitute any of the sugar or use less because the sugar creates the structure of the fudge. 🙂
Never thought it possible to have a vegan fudge! Thanks for a super and simple recipe.
Yes it’s pretty awesome, every fudge I’ve tried has been a winner! 🙂
Could one make it with coconut oil? 🙂
I’m not sure! If you try it let us know! 🙂
I just made this with coconut oil and it was PERFECT! Thank you.
Awesome! Thanks for sharing! 🙂