Clean Ingredients, Gluten Free Dessert, Kid's Recipes, Recipes

Easy Gluten-Free 3 Ingredient Peanut Butter Fudge

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Peanut Butter Fudge

Here’s a great recipe for a last minute dessert. It takes only a few minutes to make and you can chill it while you eat. Like all my kid friendly recipes, this is very low in sugar, and low sweet. If you wish to up the sweetness, I suggest adding your favorite sweetener in with the peanut butter. I used natural ground peanut butter – valencia peanuts and salt only; organic peanuts because of the heavy chemicals and valencia peanuts because of the lower mold content. First you have heard of this? Here is a good article to click on.

As always, make sure your peanut butter, chocolate, and vanilla are gluten-free by looking at ingredients.

You can sub other nut butter for the peanut butter.

Easy Gluten-Free 3 Ingredient Peanut Butter Fudge

  • Servings: 15+ pieces
  • Time: 15 mins + 1 hour refridgeration
  • Difficulty: easy
  • Print

Easy, low sweet and gluten-free fudge takes no time at all to make.

Ingredients

10 ounces 72% chocolate, broken into chunks; or chocolate chips
5 Tablespoons smooth natural organic valencia peanut butter
1/2 cup heavy cream
1 Tablespoon vanilla extract
1/2 teaspoon celtic sea salt

silicone spatula
small saucepan
hand mixer
1/2 teaspoon butter for greasing pan
small glass pan, I used my pyrex 9″x7″ glass tupperware, which produced fudge a little over 1″ thick

Directions

Grease pan with butter and place in refrigerator until using. Chop chocolate, or break into pieces if they are not chips. In a small saucepan, add chocolate and cream and warm on very low heat, using the silicone spatula to move the chocolate off the bottom often to keep from burning the chocolate. (You could use a double boiler method, if you are afraid you will burn the chocolate.) When it is melted together, turn off heat and add peanut butter. Use hand mixer to mix well. Add vanilla and salt, and mix well again. Use spatula to get all the fudge into pan and smooth top. Cover and refrigerate for 1 hour, then cut into squares.

 

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