Microwave Fudge
Make this microwave fudge with just 3 ingredients: sweetened condensed coconut milk, dairy free chocolate chips and coconut oil. It’s easy, vegan fudge and perfect for Christmas. Makes 12 – 16 servings.
Why you’ll love this microwave fudge
Fun fact, when I was in first grade, my class made fudge. I only vaguely remember it, but we were all sent home with a cute little print out of the recipe. My mom kept that print out for years and eventually transferred it to a real recipe card.
It called for cocoa powder, powdered sugar, melted butter and evaporated milk. We made it plenty of times, and it was a favorite of mine. I tried to make it dairy free, but something just didn’t work.
I think it was my choice of coconut oil rather than dairy free butter, but I just wasn’t feeling it. I really wanted it to work though, so I decided that I would try one more time to make fudge.
I followed the ratio from this recipe for peppermint fudge, but I melted my chocolate in the microwave. Because, what’s better than a super easy fudge recipe? Microwave fudge. It took three minutes and was nothing short of perfect.
Next, I’m going to have to take the dairy out of my Christmas caramels and peanut brittle. I might even make the caramels in the microwave. Who’s with me?
If you like this recipe, you have to try this chocolate pudding, and these olive oil brownies and this hot fudge sauce.
Searching for more dairy free chocolate recipes? chocolate chocolate chip cookies / chocolate lava cakes / chocolate cupcakes / chocolate sorbet
Ingredients:
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.
- 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 everything melt smoothly. I don’t think it’s completely necessary, but since the sweetened condensed coconut milk is not quite the same as it’s dairy counterpart, I just added it out of uncertainty. And, it worked. When things turn out, I don’t question them.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make microwave fudge
Prepare your baking dish. Grease your baking dish with whatever you have on hand. I used cooking spray, but you could rub it with oil or vegetable shortening. Even vegan butter would work.
You can also line the dish with parchment paper to make it easier to pop your microwave fudge out, but I found that it was difficult to keep in place while spreading the fudge into the pan.
Melt your ingredients. Place all your ingredients in a microwave safe container. Microwave for 1 minute. Take it out and give it a good stir. As you stir, you’ll notice that the chocolate continues to melt. It should have melted a considerable amount more than when you first took it out.
When the chips “stop” melting more, pop it back into the microwave for about 30 seconds. Take it out and stir again. You shouldn’t need to put it back in, but if your chips aren’t completely melted, continue to microwave at 10 – 15 second intervals until the stirring completely melts the chocolate and the mixture is evenly combined and smooth.
Chill the microwave fudge. Transfer your melted mixture to the prepared baking dish. Work quickly, and spread with a rubber spatula until it’s as smooth as you can get it. Top with sprinkles and pop it into the fridge. Let it sit overnight (or for at least a few hours so the ingredients can solidify.
More dairy free Christmas treats: dairy free hot chocolate / Grinch cookies / maple bourbon apple tarts / vegan gingerbread cookies
Tips for melting chocolate in the microwave
- This recipe is incredibly easy, but if you’re going to mess it up, this will be the step. I recommend really taking your time and stirring between microwaving. If you over cook the chocolate, it will “seize up” and turn weirdly solid – even though you thought it was almost melted.
- There’s really not much you can do if you get to this point, so it’s important to take your time and only microwave the chocolate in short intervals after the first minute.
- Even though the chocolate chips might not look like they’ll completely melt after stirring, keep stirring. Stir for a good 30 seconds or more between microwave intervals. Give the chocolate a chance to breakdown on its own. I promise it might not seem like it’s going to work, but it will.
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
- Grease a 8×8 baking dish. Set aside.
- Place all ingredients (except sprinkles) in a microwave safe container, microwave for 1 minute. Remove container and stir ingredients thoroughly.
- Microwave for an additional 30 seconds. Remove container and stir until ingredients are smooth and chocolate chips have melted.
- If needed, repeat this process for 10 second microwave intervals until chocolate has melted.
- Transfer mixture to baking dish and quickly spread with a rubber spatula until fudge is smooth. Add sprinkles.
- Refrigerate for at minimum of two hours before slicing.
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!