Why you’ll love this dairy free fudge
Fun fact, when I was in first grade, my class made fudge and we were all sent home with a cute little print out of the recipe. My mom kept that print out for years, and this year, my daughter came home with one that was almost exactly them same after making fudge in her fifth grade class.
This is the dairy free version of those recipes. It’s made in the microwave with only 4 ingredients, which means no fancy tools and no stress. This easy recipe is basically foolproof and creates a delicious, dairy free fudge every single time.
More dairy free chocolate recipes: chocolate chocolate chip cookies / chocolate lava cakes / hot fudge sauce / dairy free chocolate pudding
Ingredient notes:
- Sweetened condensed coconut milk – If you want to make your own sweetened condensed coconut milk, here is a great tutorial. I purchased this brand, but I have seen several other brands in the organic section at various groceries stores. I like this brand because the can is a little larger, but you can easily do either of these things.
- Chocolate chips – Use your favorite dairy free or plant based chocolate chips.
- Coconut oil – I also added two tablespoons of coconut oil to help the chocolate melt smoothly without seizing. If you don’t have this, shortening will work.
- Vanilla extract – You could potentially skip this if you don’t have it, but it does enhance the flavor of the fudge.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t rush the melting process! The biggest mistake you can make with this recipe is overheating the chocolate, which causes it to seize up and turn grainy. Microwave in short intervals and stir thoroughly between each one. The chocolate will continue melting as you stir. So stir for about 30 seconds between each interval to allow the residual heat time to work its magic.
- Storage: You can store your dairy free fridge in an airtight container in the refrigerator for up to 2 weeks. You can also freeze fudge for up to 3 months.
Frequently asked questions
Absolutely. You can make this fudge on the stovetop using a double boiler. Place all ingredients in a heatproof bowl set over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir constantly until the chocolate melts and everything is smooth.
This fudge will last for up to 2 weeks in the fridge, or 3 months if frozen (just let it thaw in the fridge before eating). Store in an airtight container or wrap with plastic wrap (and place in a plastic freezer bag if freezing).
When chocolate gets too hot, too quickly, the cocoa butter separates from the rest resulting in a thick, grainy texture. Unfortunately, there’s no way to fix the chocolate once it’s seized up. The best way to prevent this is to microwave in short intervals and stir thoroughly between each one.
More dairy free Christmas treats: hot cocoa cookies / grinch cookies / no chill sugar cookies / dairy free eggnog
Dairy Free Fudge
Ingredients
- 3 cups semi-sweet chocolate chips*
- 1 11.25-ounce can sweetened condensed coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract, optional
- Seasonal sprinkles, optional
Instructions
- Prepare your baking dish. Grease an 8×8-inch baking dish with cooking spray or oil. Set aside.
- Melt your the chocolate. Place the sweetened condensed milk, chocolate chips, coconut oil and vanilla extract in a microwave safe container. Microwave for 1 minute. Remove and stir thoroughly for at least 30 seconds. The chocolate will continue to melt as you stir.Microwave for an additional 30 seconds. Stir again until smooth. If chocolate chips aren't completely melted, continue microwaving in 10-15 second intervals, stirring thoroughly between each one, until the mixture is completely smooth and no chunks remain.
- Chill the fudge. Transfer mixture to baking dish and quickly spread with a rubber spatula until fudge is smooth. Add sprinkles or other toppings, as desired. Refrigerate for at least 2-3 hours or overnight until the fudge is completely set.
- Cut and serve. Once fully chilled, cut into 16 squares. For clean cuts, wipe your knife between each slice. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The intro implies that you used a vegan “butter” stick instead of the coconut oil, but this recipe calls for the oil. Is there a discernible coconut taste to the fudge ? Did you try using the stick “butter”?
Thanks so much. I’m new to this dairy-free cooking!
I don’t think I mentioned vegan butter, but no, there isn’t a coconut taste to the fudge. I usually use refined coconut oil which doesn’t have a strong coconut flavor, but honestly, the chocolate chips give the fudge most of its flavor. I promise you shouldn’t be able to taste it.
Can you use cocoa instead of the chocolate chips?
No. It won’t turn out right because the chocolate has sugars and fats in it that make up the texture of the fudge.
Hi there! This site is super helpful!
I’m wondering if you could use instead of coconut milk maybe rice milk, almond milk, or goat milk.
Please get back to me as soon as you can.
Thanks,
Eva
Hi My name is Margaret.
Not being dairy free, egg free or vegan or anything else for that matter so can I use dark choc chips in place of ones recomended and what can I use in place of coconut oil?? I don’t use it.
You can use regular dark chocolate chips and you can substitute butter for the coconut oil!