Updated Recipe in 2021! Believe it or not, we had two of the Easiest Dairy-Free Fudge recipes posted for fifteen years. So we decided to do some extensive fudge testing, to determine which recipe was truly best, and we have a new winner! This recipe is rich, chocolaty, and perfectly sweet. And it’s easy on even more levels. It takes minutes to make, doesn’t require any candy making skills, and there’s no chocolate melting fuss. Consequently, it’s cheaper to make and even more allergy friendly!
The World’s Easiest Dairy-Free Fudge with Simple Ingredients!
Melted chocolate is often used to make dairy-free and vegan fudge, which can be expensive and a headache if you accidentally overheat it. Not mention, finding allergen-safe chocolate isn’t always easy (many chocolate chip brands are made on shared lines with dairy). But our easiest dairy-free fudge recipe requires no premade chocolate at all! It’s a simple, foolproof heat and stir formula made with naturally dairy-free cocoa powder.
This recipe makes a soft vegan fudge, not a crumbly style one. It’s rich, but still kid-friendly, and has a smooth, alluring finish. If you want a more intense dark chocolate flavor with a slightly firmer set, you can add another tablespoon or two of cocoa powder. Because of how this recipe is made, you can taste test it before pouring it in the dish.
Recipe Prior to 2021: The recipe in the recipe card below is my preferred fudge, which got top marks in all of our tests. The prior “easiest dairy-free fudge” recipe in this post was 8 ounces melted dairy-free chocolate chips, 2/3 cup soymilk or canned coconut milk, 1 teaspoon vanilla extract, 1/8 teaspoon salt, and optionally, 1/2 cup chopped nuts. That contributed recipe didn’t always set up (more like a thick, delicious spread), but I’m sharing the formula here for those of you who loved that version!
Special Diet Notes: Easiest Dairy-Free Fudge
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the buttery sticks and milk beverage or creamer that suit your dietary needs.
- 3½ cups powdered confectioners' sugar
- ½ cup cocoa powder
- ⅓ cup dairy-free buttery sticks
- Scant ¼ cup unsweetened dairy-free milk beverage or unsweetened dairy-free creamer
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Line a 9x5-inch loaf pan or 8x6-inch baking dish with parchment paper. (You can use an 8x8-inch pan for thinner fudge.)
- Sift the sugar and cocoa powder into a bowl.
- Place the butter alternative, milk beverage, vanilla and salt in a double boiler. Heat over simmering water, stirring until melted and combined. Add the sugar and cocoa, and continue to stir until very smooth.
- Pour the mixture into your prepared pan, and quickly even it out (it immediately starts to set.
- Refrigerate for 2 hours or freeze for 1 hour to set.
- Lift the fudge block out of your pan using the parchment paper. Cut and store fudge in the refrigerator.
Nut Option: Stir up to 1 cup of chopped walnuts or pecans in after the sugar and cocoa powder.
Firmer Fudge: If you want a firmer set, you can substitute canned coconut milk for the milk beverage.
More Fudgy Treats
Chocolate Mint Fudge Tartlets (vegan, gluten-free & allergy-friendly)
Hot Fudge Sundae Cake (vegan & optionally allergy-friendly)
No Bake Fudge Brownie Bites (vegan, gluten-free & allergy-friendly)
17 Comments
Hi, I’m not dairy free but planned to make this for a friend so I’m not familiar with dairy free products. What would be the best options for the DF milk beverage & butter? You mentioned coconut, but does that add a coconut flavor to the fudge? Thanks for your help & the recipe!
Milk beverage is quite watered down, and you’re using a small amount here, so whatever type you use won’t have a notable influence on the flavor. I use coconut milk beverage because it is richer than most of the other types. The richness will influence a touch. As for butter alternative, lately I’ve been buying Country Crock – it’s the most affordable brand and has good flavor. It’s on the salty side. Most brands will work find. I usually buy the sticks of whichever brand, because they hold up a little better and are easier to measure. I imagine Miyoko’s would be great in this recipe, too, which you can get at Costco.
How do I store this if I make ahead? Can it stay in the freezer?
Definitely! You can freeze it.
Can I use real milk & butter In this recipe?
I suppose. We’re a dairy-free website, and live strictly dairy free, so we haven’t tested it with any dairy products.
Could I leave this out at room temperature all day in the break room for my coworkers to enjoy? Or would it melt? Thank you!
If it is a warm room, and depending on the butter alternative, it might soften too much (some butter alternatives are much softer in warm rooms than others).
This recipe holds the best at room temp for prolonged periods (it ships well) -> https://www.godairyfree.org/recipes/dairy-free-fantasy-fudge-chocolate
And this one typically holds up well at room temperature for longer -> https://www.godairyfree.org/recipes/holiday-best-vegan-fudge
And doing bites works great for group grazing -> https://www.godairyfree.org/recipes/peppermint-fudge-bites
I hope that helps!
Wow! First time making this and it is exceptional! Set up perfectly and couldn’t be easier to make! I used “Vanilla Cannoli Creme Latte” creamer by International Delight – yes, it’s flavored but can’t taste it in fudge.
This recipe is a game changer for us, thank you!
So glad you enjoyed it Kelly!
This fudge is our other favorite! It is easy to make, uses cocoa powder instead of chocolate chips, has a great texture, and tastes the most like traditional fudge to me. A nice chocolate flavor. We used soy milk for it. I like having an option using cocoa powder that works well
Hi Mike, I would be timid with this particular recipe since it is a soft fudge. I’m more confident with this one, which is one I’ve personally made and shipped -> https://www.godairyfree.org/recipes/peppermint-fudge-bites (you can omit the peppermint and you can make it in a full pan and cut).
That said, you’ll definitely want to pack it with cold packs and insulate. It’s a hot summer!
Alisa,
I need to ship the Dairy Free Fudge to a sailor across country. How do you think it will do in the mail for two or three days if I freeze and insulate it?
If using coconut milk, do you refrigerate it before mixing it with the chocolate (even though it will still be microwaved)? What type of coconut milk do you like to use with it?
Hi Emily, no you don’t need to refrigerate it. The type you use will determine how much it sets up. If you use coconut milk beverage (like in the recipe – it calls for milk beverage) then it will be a softer fudge. If you use lite coconut milk, it should set up a little more. If you use regular coconut milk (if it is a good quality, rich one), it will set up quite a bit. And even more so if you use just the coconut cream. It’s your call!
My family tried this fudge recipe and loved it. It’s a soft, smooth fudge–not granular at all. I made it with my kids, as written.
Nice! Glad it worked out so well for your family Sarah.