Chocolate SunButter No-Bake Fudge
Published Dec 22, 2019
This post contains affiliate links. Please see our disclosure policy.
Making fudge is a holiday tradition in many families. I tried to find out the history of this and why it’s so popular this time of year and I discovered … nothing. Yeah, Google failed me today. My guess is that fudge is a popular holiday confection because it’s pretty inexpensive to make and universally loved. Pantry staples like butter, sugar, and chocolate come together to create a treat that is classic and timeless and pretty versatile, too. Fudge can come in all kinds of varieties, like peppermint, white chocolate, peanut butter, and more. Today I’d like to share my recipe for Chocolate SunButter No-Bake Fudge.
As the name mentions, this fudge is made with SunButter. If you’re not familiar, SunButter is a sunflower seed butter. It’s a delicious nut-free alternative to peanut butter, which is perfect for recipes like this fudge that will be given as gifts to coworkers, neighbors, and the like. Why not make something allergy-friendly (especially such a serious allergy like peanuts) when you’re going to share the treats with others? You never know who they will share the treats with and it’s a good feeling to make something that more people can safely enjoy.
This fudge is a great gift for others, but my gift to you with this fudge recipe: it only uses 5 ingredients (not including salt)!
Like this recipe? Check out more recipes using SunButter!
Chocolate SunButter No-Bake Fudge
Ingredients
- 1 cup creamy SunButter
- 2 sticks unsalted butter
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar, , sifted
- ½ teaspoon kosher or fine sea salt
- ¾ cup semisweet chocolate chips
Instructions
- Line a 9-inch square cake pan with parchment paper, making sure to leave an overhang of paper.
- Combine the SunButter and butter in a medium saucepan and melt over medium heat, stirring until the SunButter is melted and the mixture is fully combined.
- Remove from the heat and add the vanilla, powdered sugar, and salt. Stir well. The mixture will be like very thick cookie dough.
- While still warm, stir in the chocolate chips. Stir until mostly combined with a few streaks. Press the mixture evenly into the prepared pan, cover, and chill for 4 hours.
- Using the parchment paper to help you, lift the fudge from the pan and cut into small squares. Can be stored, covered, in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Its such a disappointment to frequently find a recipe claiming to be allergen free only to find it uses powdered sugar. Powdered suger is made with cornstarch.
Corn.
One of the first things tested for, and primary triggers for eczema. Corn syrup. Cornstarch. Anything containing them as an ingredient, isn’t really and shouldn’t be promoted as allergy free.
Hi there!
For this recipe, we’ve mentioned in the post that it’s allergy-friendly, primarily because it’s gluten-free and nut-free. As far as corn goes, I typically use Wholesome sugar in all my recipes, as they have been one of my recipe development partners for years, and their powdered sugar uses tapioca starch, not corn starch. It’s entirely possible to make this recipe without cornstarch and even without dairy if you wanted to use dairy-free butter sticks and dairy-free chocolate chips. Here’s a link to Wholesome’s cornstarch-free powdered sugar: https://shop.wholesomesweet.com/Organic-Powdered-Sugar/p/WHSM-320041&c=Wholesome@GranulatedSugar