Those with a sweet tooth should be more than satisfied with this simple recipe!
125g dairy-free margarine
500g dark brown sugar
120ml soya milk
250g crunchy peanut butter
1 vanilla pod, seeds only, or 1 tsp vanilla essence
300g icing sugar
Melt the margarine in a saucepan. Stir in the brown sugar and soya milk and bring to the boil for 2-3 minutes without stirring.
Remove from the heat and stir in the peanut butter and vanilla seeds or essence.
Place the icing sugar in a bowl, pour the margarine and sugar mixture on top. Using a wooden spoon, beat until smooth.
Pour into a 20cm square baking tray and set aside to cool slightly. Then put in the fridge to chill completely.
Cut the fudge into squares.