For as long as I can remember, my mother spends every holiday season creating elaborate tins of cookies and candies for our neighbors, friends and family. And each year, in exchange, we’d receive tins upon tins of fudge, puppy chow (not dog food) and other sweet, sugary treats. The family that lived up the road had this amazing peanut butter fudge. I swear, I gained six pounds every time I had a piece. But, that peanut butter fudge is a long-gone memory.
Why is it long-gone? Besides the fact that I don’t live at home anymore, I also have a peanut allergy, along with an estimated 3.3 million Americans claiming themselves as peanutards. So, when the craving strikes for an Elvis sandwich, or even just pad thai, there is the miracle of sunbutter!
Sunbutter, better known as sunflower seed butter, is a delicious nut-free alternative to nut butters. You can easily find sunbutter at any specialty grocery store. It bakes and cooks exactly like peanut or any other tree nut butter, and is a staple in any peanutard or tree-nutard’s kitchen.
In celebration of the awesomeness of sunbutter, and the nostalgia of peanut butter fudge, I bring you….Cinnamon Sunbutter Fudge!
- 1/2 cup soy-free margarine
- 2 1/4 cups brown sugar
- 1/2 cup coconut milk
- 3/4 cup sunbutter
- 1 1/2 tsp vanilla
- 1 1/4 tsp cinnamon
- 3 1/4 cups confectioner’s sugar
1. In a large saucepan, melt margarine down.
2. Add brown sugar. Stir to incorporate.
3. Add coconut milk.
4. Bring up to boil, keep it there for about a minute.
5. Add sunbutter, cinnamon and vanilla. Turn heat down to simmer and stir constantly for 2 minutes.
6. Pour mixture over large mixing bowl with confectioner’s sugar.
7. Stir well until smooth.
8. Dump mixture into lined 8×8 pan. Refrigerate for at least 2 hours, cut into 1-inch squares to serve.
- this recipe is vegan. no eggs or milk here!
- absolutely, positively no tree nuts, peanuts or soy here.
- and at that, no mustard or sesame to be found!
- no seafood, no little fishies or shellfishies to be seen.
- of course, gluten-free.
- this recipe is great for bringing to a potluck as a dessert for everyone…or at the very least, a bribe for someone.