Creamy Almond Butter Fudge
My mom used to make peanut butter fudge and I always preferred that to the chocolate variety. I hope we can still be friends!
As you know, the paleo diet excludes legumes, which includes peanuts. I happen to love all things peanut. I also happen to have a son who is allergic to peanuts. So the best diet for me does not include peanuts (though I do eat them from time to time) and my son is allergic, which means that peanuts don’t have a starring role in my diet.
Every Christmas I lament the absence of peanut butter fudge among our holiday goodies. This year, I had a stroke of genius (if I’m allowed to say so) and made almond butter fudge. I’ve been using Barney Butter brand almond butter for years and love that it tastes a lot like peanut butter. And wouldn’t you know it! This peanut, I mean almond butter fudge is so reminiscent of my beloved peanut butter fudge that I don’t even miss it at all.
In addition to the yumminess and memory-fulfilling qualities, this fudge is ridiculously easy to make. It seriously takes 15 minutes or less.
A warning though: this is not paleo, it is not dairy free, it is not free of refined sugars. My goal was an amazing tasting fudge not made with peanut butter but that tastes sort of like peanut butter and this is it. Have I had too much of it? Yes. Does Christmas come just once a year? Yes. This is moderation in my book.
I hope you enjoy this recipe. It makes plenty to share if you’re so inclined.
Creamy Almond Butter Fudge
Ingredients
- 12 Tbsp. salted butter
- 1 cup creamy almond butter I highly recommend Barney Butter Smooth Almond Butter
- 3 cups sifted powdered sugar
- 1 tsp. vanilla extract
Instructions
- Line an 8×8, 9×9 or 9×7 baking dish with parchment paper. If you spray the pan with cooking oil spray (avocado oil is best), then the parchment will stick to the pan. Very lightly spray the top of the parchment paper as well. Cut a piece of parchment paper the dimentions of your pan that you will use to lay on top of the fudge. This will keep it from drying out while it cools/sets up.
- In a large microwave safe glass bowl*, place the butter and almond butter. Microwave for 2 minutes, remove, stir well. Microwave for another two minutes. The mixture should be bubbling at this point so remove the bowl carefully and quickly stir in the powdered sugar and vanilla until all the powdered sugar is blended in well. While the mixture is in the microwave, sift your powdered sugar. Measure the 3 cups, then sift.
- Transfer the fudge to your lined baking dish and smooth out the fudge as evenly as you can with a spoon or spatula. Top with the piece of parchment paper you set aside and smooth down again with one of your utensils. I actually used a small glass like a rolling pin to sooth the top of the fudge.
- Place fudge in the refrigerator for one hour. Remove and cut into squares – whatever size you like. Keep in mind that this is pretty rich so I think smaller pieces are best. Store in an airtight container, in or out of the fridge, depending on whether or not you like your fudge cold. I keep mine in my cold garage, but not the fridge.