Gluten Free Sunbutter Chocolate Fudge Recipe
Many parts of the country are racked with ice, snow, and freezing cold weather these days. Blizzards, ice storms, and cold fronts are the news of the day.
We all need a little sunshine in our lives, especially when the skies are dark and the temps frigid.
Where does the sunshine come in? In the form of sunflowers – after all, what is more sunny than a vibrant, beautiful, orange sunflower? They practically scream warmth, sunshine, and happiness.
In this case, the fudge is made with sunflower seed butter – Sunbutter. And chocolate. Because no matter what’s going on, chocolate makes everything better!
- 5 tablespoons unsalted butter use divided
- 2 cups light brown sugar
- 1 tablespoon pure vanilla extract
- ½ cup plus 3 tablespoons heavy cream use divided
- 1 cup creamy Sunbutter
- 1 ¾ cups powdered sugar
- 3 tablespoons corn syrup or agave
- 1 cup semisweet chocolate chips
Line an 8-inch square cake pan with parchment paper with a 2 inch overhang of paper on all sides.
Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Add the brown sugar, vanilla, and the ½ cup cream. Bring to a boil. Let boil for 2 minutes, stirring constantly. Add the Sunbutter and stir until smooth. Take off the heat and let cool for 5 minutes.
Put the Sunbutter mixture in a mixer preferably fitted with a paddle attachment. Mix on medium-low speed and gradually add the powdered sugar. Mix until everything is incorporated and smooth. Put the mixture in the prepared pan and smooth the top with a spatula.
In a small saucepan, melt the remaining 1 tablespoon butter with the corn syrup and chocolate chips. Add the remaining 3 tablespoons of cream and mix until smooth. Pour over the top of the Sunbutter fudge and refrigerate until firm, at least 2 hours.
Cut into small squares and serve.
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