PB & J fudge
& J Fudge: The Fruit-to-Fat Ratio Study
Fudge is the ultimate nostalgia trip, but in the Sweetly Measured lab, we’ve re-engineered the classic peanut butter and jelly sandwich into a sophisticated, nutrient-dense treat. This recipe utilizes a precise 7-ingredient base to achieve a velvety density that holds its shape at room temperature.
The Technical Specs
• The Base: A creamy titration of creamy peanut butter, refined coconut oil, and full-fat coconut milk for a stable, melt-on-the-tongue finish.
• The Sweetener: Pure maple syrup provides a clean, nuanced sweetness that doesn't overwhelm the salty-sweet profile of the peanuts.
• The Flour: Coconut flour acts as the moisture-wicking agent to ensure the fudge is dense rather than oily.
Peanut butter and jelly fudge
Ingredients
Base:
- 5 tbsp coconut flour
- 2/3 C creamy peanut butter
- 5 tbsp refined coconut oil, melted
- 1/3 C - 1/2C maple syrup, to taste
- 1/4 C full fat coconut milk
- 1 tsp vanilla extract
- Pinch sea salt
The Jelly Swirl:
- 1/4 C strawberry or raspberry fruit spread, titrated for density
Instructions
- Preparation: Line a large loaf pan with parchment paper and set aside.
- Combine Fats: In a large bowl, combine the melted refined coconut oil and creamy peanut butter. Stir until the mixture is uniform and smooth.
- Titrate Sweetener & Liquids: Add the maple syrup, full-fat coconut milk, vanilla, and sea salt. Stir until fully combined.
- Integrate Flour: Stir in the coconut flour. Continue to mix until the batter is fully combined and thickens into a professional, velvety fudge consistency.
- The Swirl: Pour the batter into the prepared loaf pan and smooth the top. Drop small spoonfuls of the fruit spread across the surface and use a knife to swirl it into the batter for a clean, marbled effect.
- Set: Freeze for 20–30 minutes or until the fudge has reached its final set.
- Finish: Cut into 9 squares and store in an airtight container in the freezer for the best texture.
Tried this recipe?Let us know how it was!
