Peanut Butter Fudge has me singing ‘Oh Christmas Fudge, Oh Christmas Fudge, gimme all that Christmas Fudge’! Yes, I tend to dance and sing goofy songs while I’m baking. Especially during the holidays. I mean December is the grand prix, final quarter, baking championship season. My kitchen is a whirlwind of chocolate, spices, flour, and a dusting of powdered sugar snow. And today my counters are lined with parchment paper for cutting fudge!
This year I’ve had the pleasure to collaborate on recipes with the natural sunflower butter, SunButter. A delicious peanut allergy free protein packed spread that compliments so many breads and desserts. While I was eating a spoonful of crunchy SunButter from the jar and pondering on what to make for my December recipe, fudge immediately popped into my head. I want to eat big chunks of sunflower butter covered in dark chocolate and sprinkled with sea salt! Don’t you?!!
Fudge is an idyllic Christmas treat for gifts, parties, and dessert cravings. Plus its easy to make and will stay fresh for hours while sitting on decorated trivets. You know the plates with trees or ornaments painted on them. If you’re in a jam for making a dessert, sunflower butter fudge is good to go in under two hours. Only 15 minutes of that requires your time and there’s no oven required.
Sunflower butter fudge has the same texture and rich flavor as peanut butter fudge without the allergies. So, no excuses about not being a baker, get in that kitchen and make some Christmas Fudge!! You’ll be super happy you did:)
Tips for Sunflower Brown Sugar Fudge:
- Line your tray with parchment paper adding a couple over hanging strips if you choose to lift your fudge from the pan. If you plan on cutting directly from pan, you only need to line the bottom.
- This recipe will work with 8×8, 9×9, and 11×7 inch pans.
- Use Chunky or Smooth SunButter. Gently stir the sunflower butter before scooping from jar.
- Dark brown sugar gives a richer flavor.
- Heavy cream gives the fudge a wonderful texture, but it can be swapped for whole milk.
- Measure the powdered sugar and have it waiting in the mixer bowl before you start.
- Once butter and sugar are melted, starting to bubble its time to remove from heat.
- Stir SunButter into hot sugar mixture until smooth.
- Carefully pour warm mixture into bowl with powdered sugar. Use a spatula to scrape pot clean.
- Start mixer on a slow speed until powdered sugar is starting to incorporate and then turn up to medium.
- Press fudge into tray and flatten with spatula or fingers.
- Use only high quality dark baking chocolate. Melt chocolate in a microwave safe bowl at 30 second intervals, stirring between each, for 90 seconds.
- Pour melted chocolate directly onto fudge and smooth with spoon.
- Let chocolate cool slightly before sprinkling with flake sea salt. You can also add more salt later before cutting.
- Cover fudge pan with aluminum foil and chill for an hour before serving.
- Store fudge in an air tight container at room temperature for 1-2 weeks or in the fridge for 2-3 weeks. Layer fudge pieces in container with wax paper.
Chocolate Peanut Butter Fudge
- 8 Tbsp Unsalted Butter
- 2 Cups Dark Brown Sugar slightly packed
- ½ Cup (125 ml) Heavy Cream
- 2 tsp Vanilla Extract
- 1 Cup Creamy Peanut Butter *or favorite nut butter (no stir)
- 3 ½ Cups Powdered Sugar
- 1 Cup Dark Chocolate melted
- Flake Sea Salt to sprinkle
- Line an 8×8, 9×9, or 7×11 tray with parchment paper.
- Place butter, brown sugar, heavy cream, and vanilla into a medium sauce pan on medium-high heat.
- Stir occasionally with wooden spoon until sugar and butter are melted. Mixture should just start to have bubbles in the center, but not come to a full raging boil.
- Add peanut butter and stir until smooth.
- Remove from heat.
- Place powdered sugar in bowl of stand mixer with paddle attachment.
- Pour hot mixture into bowl with sugar.
- Begin on medium low speed and gradually increase to medium high.
- Mix until a thick cookie dough consistency is formed.
- Place dough into pan and level with hands or spatula.
- Melt chocolate in a microwaveable safe bowl at 30 second intervals, stirring in between each, for 90 seconds.
- Pour melted chocolate onto fudge and level with spoon.
- Let chocolate cool for about 5 minutes then sprinkle with flake sea salt.
- Cover pan with aluminum foil and place in fridge for a minimum of one hour to set.
- Slice and serve!
- Store fudge in an air tight container.