The World’s Easiest Dairy-Free Fudge: Just 4 Ingredients!

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This truly is the easiest dairy-free fudge. It requires just 4 ingredients and less than 10 minutes of hands-on time. Of course, you do have to exercise some patience while it sets up! The recipe is easily allergy-friendly, too. See the ingredients I link to below for some vegan, gluten-free, nut-free, and soy-free options. You can also use my Dairy-Free Chocolate Chip Guide to find the best chocolate brand for your needs. We originally published this recipe back in 2006, but have given it a big update!

The World's Easiest Dairy-free Fudge Recipe - also vegan and allergy-friendly

Recipe Raves

Sarah H. tested this recipe with soymilk beverage and said it worked perfectly!

It’s a really smooth, soft, rich, and decadent fudge. It makes sense that soy works because it’s the highest in fat after coconut milk.

Special Diet Notes: Easiest Dairy-Free Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, optionally nut-free, optionally soy-free, vegan, plant-based, and vegetarian.

The World's Easiest Dairy-Free Fudge
 
Prep time
Cook time
Total time
 
This is a soft, but slice-able fudge that melts in your mouth. Make sure to choose good quality chocolate chips for the best results. And be patient! It does take a little time to set up. This is not reflected in the Prep time, which is hands-on time only.
Author:
Serves: about 24 fudge pieces
Ingredients
Instructions
  1. Line an 8x4-inch or 9x5-inch loaf pan with parchment paper.
  2. Put the chocolate and milk beverage in a microwave-safe bowl and microwave on HIGH for 1 minute. Stir vigorously. Microwave in 15-second intervals, stirring well in between each, until the chocolate is just melted and smooth. Do not overheat it.
  3. Stir in the vanilla and salt until well combined. Stir in the nuts, if using.
  4. Scrape the chocolate mixture into your prepared loaf pan and even it out.
  5. Refrigerate the chocolate until firm, about 4 hours.
  6. Remove the fudge using the paper, flip it onto a cutting board, and peel off the paper. Cut it into pieces to serve. It should keep at room temperature, but you can refrigerate or freeze the fudge to preserve freshness.
Notes
Milk Beverage: When picking your milk beverage, richer is better. Both soymilk and coconut milk beverage work well, and lite coconut milk is a good option, too. Other milk beverages will likely work, but we haven't tested them yet.

Key Pantry Supplies: Easiest Dairy-Free Fudge

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About Author

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.

1 Comment

  1. I used a soy chocolate peppermint drink. The fudge never really set so was unable to cut it. Instead my daughter scoops it out with a spoon. Tasty but not attractive. Any idea why it did not set?

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