Chocolate Peanut Butter Macadamia Nut Dairy Free Fudge
This macadamia nut fudge is one of those super easy recipes that you are likely to make on repeat. This fudge is made with cleaner ingredients making it gluten-free and dairy-free, but it still makes such a creamy chocolate fudge. The chocolate peanut fudge has marshmallows and crunchy macadamia nuts mixed throughout making it one of my family’s favorite fudge recipes. For another macadamia recipe, be sure to check out my macadamia nut butter. It’s so smooth and creamy and the perfect afternoon snack!
Easy Fudge Recipe
The best part about this fudge recipe is that you do not need a candy thermometer. You just combine the chocolate, peanut butter, dairy-free sweetened condensed milk, and vanilla and then mix in marshmallows and macadamia nuts before pouring into one of your parchment-lined square pans. Let the fudge set in the refrigerator for a few hours, and that’s it!
Sweetest Gifts
Whether giving gifts during the holiday season, for a teacher appreciation gift, or as a welcome gift for a new neighbor (just be sure they have no nut allergies), this peanut butter rocky road fudge makes the sweetest gifts. If given as gifts, you can pour the fudge straight into the cupcake liner of a muffin tin or the cups for silicone muffin cups. Or, just make a square pan of the fudge, and cut it into bite-sized squares.
Storage
The hardest part of having this fudge in the house is only eating a bite or two! As I am hoping you have a little bit more self-control than I do (ha!), I am sharing some storage tips to give your fudge optimal texture and flavor, Homemade fudge will taste the best within a couple of weeks.
- Cooling – Allow the fudge to cool completely in the refrigerator or at room temperature before storing.
- Cut – Using a sharp knife, cut the fudge into small, one-inch squares.
- Container – Store in an airtight container with parchment paper separating layers of fudge to prevent it from sticking together.
- Refrigerator – You can store it in the refrigerator for up to 2 weeks.
- Freezer – You can store in the freezer for up to 3 months.
- Counter – If stored at room temperature, the fudge will keep for about one week.
Simple Ingredients
- Sweetened condensed milk – To keep this dairy-free, you can use sweetened condensed coconut milk or oat milk.
- Chocolate chips – I used dairy-free, semi-sweet chocolate chips, but dark chocolate chips work well or even white chocolate chips to make a creamy white chocolate fudge.
- Peanut butter – It’s hard to beat that classic, chocolate peanut butter combo, but you can use any nut butter you like. SunButter would be nice for a nut-free option, almond butter and cashew butter would work well in this recipe too.
- Vanilla – Just a little bit goes a long way while enhancing the flavors of this dish.
- Salt – Just a little pinch of salt will help highlight the flavors of this fudge.
- Macadamia nuts – Macadamia nuts are the star of this fudge, adding the perfect, salty crunch. I used roasted macadamia nuts, but raw macadamia nuts work too.
- Marshmallows – I personally like the idea of small, marshmallow bites scattered throughout the fudge, but you can substitute in one cup of marshmallow cream.
- Coconut Oil (optional) – If your chocolate seizes up, just add 1-2 tablespoons of coconut oil or avocado oil to help get the smooth and creamy texture again.
Chocolate Peanut Butter Macadamia Nut Dairy Free Fudge
Ingredients
- 1-11.5 oz can dairy-free sweetened condensed milk
- 2 cups chocolate chips
- 1 cup peanut butter
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup macadamia nuts chopped (3 TBS reserved)
- 2 cups mini marshmallows
Instructions
- Using a double boiler, heat the sweetened condensed milk, chocolate chips, and peanut butter over medium heat, stirring frequently. You can also use the microwave.
- Once the chocolate chips are melted and the chocolate peanut butter mixture is fully combined, stir in vanilla extract to combine fully.
- Add in chopped macadamia nuts and mini marshmallows. Stir to combine.
- Pour the fudge mixture into a square pan lined with parchment paper or wax paper. If using parchment paper, grease the pan before adding parchment paper.
- Sprinkle the reserved chopped macadamia nuts on top of the fudge before it sets.
- Using a spatula or the back of a spoon, evenly spread the mixture in the pan being sure that the fudge mixture reaches the edges of the pan.
- Put in the refrigerator for 4 hours to set the mixture. Use a sharp knife to cut into small, one-inch squares.
