Gluten Free SunButter Chocolate Fudge

Start to Finish: 40 Minutes + 2 Hours Chill Time

Servings: 20 Pieces



5 tablespoons unsalted butter, use divided

2 cups light brown sugar

1 tablespoon pure vanilla extract

1/2 cup plus 3 tablespoons heavy cream, use divided

1 cup SunButter, any smooth variety

1-3/4 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 1/2 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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