Peanut Butter Fudge

1/2 cup pure maple syrup

1/3 cup salted natural peanut butter

1/4 cup coconut oil

2 teaspoons vanilla extract

1/2 cup roasted salted peanuts or cashews, coarsely chopped, optional – divided

Method:

• Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.

• In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt.

• At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes.

• It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer.

• Stir in the vanilla until well combined.

• Stir in 5 tablespoons chopped nuts, if using.

• Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped nuts, if using, and place the pan in the freezer.

• Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.

• This fudge does not travel well - it should be kept frozen.