Yield 1 Loaf pan
No, this is not a chilled peanut butter frosting mixture. No, it's not a ‘healthy’ imposter made with coconut cream, though there’s a time and place for that as well! No marshmallow cream, no canned milk. A real cooked nut butter fudge that pairs deliciously with its chocolate cousin, and is made with real candied sugar.
Click here for more info and recipes on Candy Making without Corn Syrup. (Until Christmas get $5 off with the code, KELLY5.)
1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop (choose a large one, it will bubble up in later steps), combine sugar, coconut nectar, cream, and sea salt with a whisk, until all sugar is wet.
2. Clip on candy thermometer so that the bulb is in the syrup but not touching the bottom of the pot, and turn the Instant Pot on to Saute-Medium. Alternatively, heat pan on the stovetop over medium heat.
3. Heat sugar mixture to soft ball stage (235* F) without stirring.
5. Once the syrup is at soft ball stage, remove from heat and stir in almond butter and vanilla.
6. Pour fudge into prepared loaf pan. Gently shake the loaf pan if needed to smooth the mixture into the corners.
7. Allow nut butter fudge to cool at room temperature, then cut into cubes.
8. Store in an airtight container between parchment for up to 3 weeks.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/better-for-you-nut-butter-fudge/