Yes, you read that right. I put sriracha in fudge. Why not? Sriracha is an asian hot sauce, and peanut butter is often used in asian recipes. Makes sense to me. So how was it? Pretty awesome, if you ask me. When you first take a bite, you mostly just taste super sweet peanut buttery goodness. But as the silky fudge melts into your tongue, the heat starts to make itself known. Then your mouth and throat is pleasantly warm and tingly. It’s fun!
I made half of this recipe with sriracha, and the other half I left plain and then topped with melted chocolate and coarse sea salt. If you try this, don’t leave off the salt! It really pulls the whole thing together.
I should admit here that I had a problem with this setting up properly (still tasted great!), but I know what I did wrong and the directions below should get you the right result. You can always refer to the original recipe (linked below) to make sure.
Peanut Butter Fudge Two WaysAdapted from Allrecipes
Ingredients:½ cup Coconut Earth Balance (or other vegan margarine)
2 cups brown sugar
½ cup non-dairy milk
1 cup smooth peanut butter
1 tsp vanilla extract
3 cups powdered sugar
3-4 tsp sriracha
1 ½ oz non-dairy chocolate chips
Coarse sea salt
Directions:Melt margarine in a medium saucepan on medium heat. Add brown sugar and non-dairy milk. Keeping heat on medium, bring to a boil. Boil for two minutes, stirring frequently. Remove from heat and stir in vanilla and peanut butter.
Place powdered sugar in a large mixing bowl. Pour peanut mixture over the top. Beat until smooth with an electric mixer.
Line two 8x4 inch pans with parchment or plastic wrap.
Pour half of batter into one pan.
Add sriracha to remaining batter and beat until well mixed. Pour into second pan.
Melt chocolate chips in the microwave in 30 second intervals. Spoon melted chocolate on top of plain fudge and spread evenly. Sprinkle with sea salt.
Refrigerate fudge for at least an hour. Cut while still cold.