Ingredients
- 1 cup natural creamy peanut butter (unsweetened, no added sugar)
- 1/2 cup unsalted butter
- 1/3 cup erythritol or monk fruit sweetener (powdered for smooth texture)
- 1 tsp vanilla extract
- Pinch of salt (optional, enhances flavor
Instructions
- Prepare pan: Line a small 8×8 inch pan with parchment paper.
- Melt together:
- In a medium saucepan over low heat, combine peanut butter and butter.
- Stir until fully melted and smooth.
- Sweeten & flavor:
- Remove from heat.
- Whisk in powdered sweetener, vanilla extract, and salt until no lumps remain.
- Pour & set:
- Pour the mixture into the prepared pan.
- Smooth the top with a spatula.
- Chill:
- Refrigerate for at least 2 hours or until firm.
- For a firmer fudge, freeze for 30 minutes before cutting.
- Cut & serve:
- Lift fudge out using parchment paper and cut into 16 small squares
