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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»The World’s Easiest Dairy-Free Fudge with Simple Ingredients!

    The World’s Easiest Dairy-Free Fudge with Simple Ingredients!

    17
    By Alisa Fleming on December 22, 2021 Dairy Free Desserts, Dairy-Free Recipes

    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 Fudge Recipe using Simple, Everyday Ingredients. Also vegan, gluten-free, nut-free, soy-free, and 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!

    The World's Easiest Fudge Recipe using Simple, Everyday Ingredients. Also vegan, gluten-free, nut-free, soy-free, and allergy-friendly.

    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.

    5.0 from 3 reviews
    The World's Easiest Dairy-Free Fudge
     
    Print
    Prep time
    7 mins
    Cook time
    5 mins
    Total time
    12 mins
     
    This is a soft, but slice-able fudge that melts in your mouth and has a rich chocolaty flavor. Please note that the Prep time is hands-on time only. You do need to allow time for the fudge to set!
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: about 24 fudge pieces
    Ingredients
    • 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
    Instructions
    1. Line a 9x5-inch loaf pan or 8x6-inch baking dish with parchment paper. (You can use an 8x8-inch pan for thinner fudge.)
    2. Sift the sugar and cocoa powder into a bowl.
    3. 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.
    4. Pour the mixture into your prepared pan, and quickly even it out (it immediately starts to set.
    5. Refrigerate for 2 hours or freeze for 1 hour to set.
    6. Lift the fudge block out of your pan using the parchment paper. Cut and store fudge in the refrigerator.
    Notes
    Microwave Method: Complete steps 1 and 2, then place the buttery sticks, milk beverage or creamer, and salt in a large microwave-safe bowl, and microwave for 30 seconds, or until melted and bubbly. Whisk in the vanilla, followed by the sifted sugar and cocoa powder. Microwave for 10 seconds more. Whisk until very smooth. Continue with step 4.

    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.
    Nutrition Information
    Serving size: 1 piece Calories: 95 Fat: 2.7g Saturated fat: .7g Carbohydrates: 18.5g Sugar: 17.2g Sodium: 50mg Fiber: .5g Protein: .3g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    17 Comments

    1. Katie on February 4, 2023 8:53 am

      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!

      Reply
      • Alisa Fleming on February 4, 2023 9:28 am

        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.

        Reply
    2. Tracy on December 19, 2022 6:54 am

      How do I store this if I make ahead? Can it stay in the freezer?

      Reply
      • Alisa Fleming on December 19, 2022 9:19 am

        Definitely! You can freeze it.

        Reply
    3. Dianne on October 28, 2022 9:33 pm

      Can I use real milk & butter In this recipe?

      Reply
      • Alisa Fleming on October 30, 2022 11:13 am

        I suppose. We’re a dairy-free website, and live strictly dairy free, so we haven’t tested it with any dairy products.

        Reply
    4. EL on December 22, 2021 7:06 pm

      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!

      Reply
      • Alisa Fleming on December 23, 2021 8:50 am

        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!

        Reply
      • Kelly on March 26, 2022 2:33 pm

        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!

        Reply
        • Alisa Fleming on March 26, 2022 5:06 pm

          So glad you enjoyed it Kelly!

          Reply
    5. Kiri on December 22, 2021 10:03 am

      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

      Reply
    6. Alisa Fleming on July 5, 2021 11:32 am

      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!

      Reply
    7. Mike on July 5, 2021 11:09 am

      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?

      Reply
    8. Emily on December 19, 2018 7:43 am

      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?

      Reply
      • Alisa Fleming on December 19, 2018 12:11 pm

        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!

        Reply
    9. Sarah Hatfield on December 18, 2018 4:19 pm

      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.

      Reply
      • Alisa Fleming on December 18, 2018 4:41 pm

        Nice! Glad it worked out so well for your family Sarah.

        Reply

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