"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Supercharged Peanut Butter Fudge

By Meg Yonson

I Quit Sugar: Supercharged Peanut Butter Fudge
  • 15 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
I Quit Sugar: Supercharged Peanut Butter Fudge

We supercharged one of the most popular recipes the Salted Peanut Butter Fudge.  

Servings: 15
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 3 1/2 tablespoons Gut Lovin' Gelatin Powder.
  • 1 cup almond milk.
  • 1 cup peanut butter, smooth, unsalted.
  • 2 tablespoons rice malt syrup.
  • 1 pinch sea salt.

Directions

1. Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.

3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.

Store in the fridge in an airtight container for up to a week.


We supercharged one of the most popular recipes the Salted Peanut Butter Fudge.

Ingredients

  • 3 1/2 tablespoons Gut Lovin' Gelatin Powder.
  • 1 cup almond milk.
  • 1 cup peanut butter, smooth, unsalted.
  • 2 tablespoons rice malt syrup.
  • 1 pinch sea salt.

Directions

1. Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.

3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.

Store in the fridge in an airtight container for up to a week.