I updated this recipe and removed the vanilla extract. Optionally, you can add 2 teaspoons of vanilla extract. The original recipe called for 4 teaspoons. Also, the original recipe dipped the fudge in chocolate but I removed that part. Feel free to dip these in chocolate though (no chocolate for SCD).I store these in the freezer to keep them extra firm. They'll be softer if you store them in the refrigerator, and gooey soft if you store them at room temperature (and very sticky!).I prefer creamy nut butter, but you can use crunchy as well.
Servings: 24servings
Calories: 123kcal
Ingredients
1cupunsalted, creamy peanut butteror other nut butter
In a medium saucepan, combine and simmer the honey, butter, vanilla and salt. Simmer for about 10 minutes.
Add peanut butter to simmering liquid and blend while simmering. When fully blended, turn off the heat.
Prepare a 8-inch x 8-inch baking dish with parchment paper or wax paper. about 8 x 8 inches.
Pour the peanut butter truffle mixture into the pan and place the pan in the freezer for at least 2 hours.
Slice the peanut butter fudge while mostly frozen and the store wrapped in parchment or wax paper in the freezer or the refrigerator. They'll be soft when stored in the refrigerator.