Creamy Fudge Dairy-Free

Delicious dairy-free fudge, just 5 ingredients, and made in 30 minutes or less!

It's especially easy to make in an electric stand mixer.

And there's no need for hard-to-find culinary milks, canned coconut milk works perfectly.

See the fudge recipe!

 

Get our printable recipe sheet for this and 24 other top MAM recipes when you join membership! See recipe below.

 

As a self-professed chocoholic, it's no surprise that my determination to make allergy-friendly fudge has been unwavering over the past 14 years.

Before food allergies, I was all over the marshmallow fluff fudge recipe.

I even mastered a microwave version.

Then baby came along, with milk and egg allergies.

No egg meant buh-bye to marshmallow fluff. So mama had to compromise, big time.

I settled on some 2-ingredient fudge using dairy-free chocolate chips and a tub of icing.

It got the job done.

USING CANNED COCONUT MILK

When canned coconut milk made its way into my life, however, it was game on for REAL fudge again.

Creamy, rich, and delicious just like I always loved. Just dairy-free! But nobody knows or can tell.

Here's my favorite canned coconut milk for this recipe. Thai Kitchen.

Just make sure it's unsweetened and full fat, not the light one with less fat. 

CULINARY MILK NOT NECESSARY

I've been making creamy dairy-free fudge with canned coconut milk since 2012. 

But in recent years, our community has gone gaga over dairy-free culinary milks available in almond and coconut.

And yep, they do work in our favorite chocolate fudge recipe, too.

But they can often be hard to find in the grocery store. 

Canned coconut milk is still my favorite to use in this fudge recipe.

MAKE FUDGE IN YOUR KITCHEN AID MIXER

Let me tell you one quick, time-saving, arm-saving tip.

This is the perfect recipe for your Kitchen Aid Mixer!

Stirring fudge by hand is rough, and mama ain't got time for that.

You will LOVE the ease of making this in your stand mixer!

IMPORTANT FUDGE-MAKING TIPS

Here are important tips for the best creamiest fudge.

1. Make sure the canned coconut milk is shaken or stirred well before measuring one half cup. It should be creamy and thick liquid.

2. Put the butter and milk in an unheated pan together before bringing them to medium heat. 

3. The brand of coconut milk you use can make a difference. Thai Kitchen Canned Coconut Milk works best for me.

4. Mini dairy-free chocolate chips work the best because they melt quicker. But regular size dairy-free chocolate chips can work, too. 

IF YOUR FUDGE DOES NOT SET

If your fudge does not set quickly, doesn't loose it's shine, and doesn't become solid in the 30 minutes, place it in the refrigerator for an hour.

If it still hasn't set, place it in the freezer for another hour. This should help.

Remember to cook the butter and milk appropriately (see above) to help ensure it sets well next time.

Now here's the easy recipe!

CHOCOLATE FUDGE RECIPE

Makes an 8x8" or 9x9" pan of fudge.

Here are our favorite dairy-free chocolate chips to use.

Here's our favorite canned coconut milk (affiliate).

And here's info on dairy-free butter we use. 

INGREDIENTS

3 and ½ cups powdered sugar
¼ cup cocoa powder
1 cup dairy-free chocolate chips (mini works best)
½ cup full fat canned coconut milk
1 tablespoon dairy-free butter

DIRECTIONS

Grease a 9x9" dish with dairy-free butter.

Place 3-½ c. powdered sugar, ¼ c. cocoa, and 1 c. chocolate chips in your mixing bowl, with chocolate chips on top.

Shake or stir coconut milk well. 

Place ½ c. canned coconut milk and 1 tbs. dairy-free butter in a medium saucepan, unheated.

Heat the milk and dairy-free butter on medium heat, while stirring, only until it starts to bubble. 

Remove the milk mixture from the stove and pour it over the chocolate chips in the mixing bowl.

Let the hot milk melt the chocolate chips before mixing.

Once the chocolate chips are mostly melted, mix the entire mixture vigorously for a few minutes until very smooth.

Quickly pour the mixture into the prepared, greased dish. 

Smooth the fudge with a spatula while it's still pliable.

Let the dairy-free fudge set for about 30 minutes.

If it looks like it's gooey and not setting, set it in the refrigerator.

If it still not setting well, the freezer for an hour helps, too.

Cut 1 inch squares and store in an airtight container. Or cover the dish with foil. 

Hope you enjoy this deliciously easy, dairy-free fudge as much as we do!

You can save this fudge recipe on Pinterest.

And see more no-bake dairy-free treat recipes here!