Peanut Butter Fudge

You only need six ingredients to make peanut butter fudge

This one is no-bake and sets in the fridge in a few hours, so you get a proper sweet treat with real protein and fibre behind it.

Nutritional benefits:
Plant protein from natural peanut butter, around 11g a serving, which adds staying power
Fibre from real peanuts, about 4g a serving, which supports fullness and digestion
Unsaturated fats from the peanut butter, in place of the hydrogenated fats in most shop-bought fudge
Six simple ingredients you can see, instead of a label full of additives

Dietary highlights:

✅️ Vegetarian-friendly
✅️ Naturally gluten-free (check your chocolate chips)
✅️ No oven and no baking
✅️ More protein and fibre than a standard fudge

MACROS:

Ingredients:

2 tablespoons butter

35g icing sugar

1 teaspoon vanilla extract

120g natural peanut butter

50g chocolate chips

250ml condensed milk

Instructions:

1. Heat the condensed milk and butter in a saucepan on medium until melted.

   Whisk in the icing sugar until well combined, and bring the mixture to a low boil. Continue to cook until the mixture thickens and begins to turn a bit of a light brown.

2. Once thickened, remove the mixture from the heat, and whisk in the peanut butter and vanilla until smooth. Pour the mixture into a parchment-lined loaf or other small pans.

3. Wait for the mixture to cool for a few minutes before topping with chocolate chips (or chopped chocolate) so they stay on the surface. Chill in the fridge for at least 4 hours.

4. Slice the fudge into pieces and serve. Store remaining fudge in an airtight container in the fridge or freezer.