Easy Creamy Fudge Dairy-Free (VIDEO)

Delicious dairy-free fudge, just 6 ingredients, & super easy. 

Pretty much fail-proof, and I’ll even save your arm from breaking.

See our fudge video in this post!

 

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.

Um, yeah…it got the job done.

But you better bet when canned coconut milk made its way into my life…

mama figured out how to make some REAL dairy-free fudge.

With creamy fudge on scene, 2012 was golden, lol. 

Then 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.

But really, the canned coconut milk is still my favorite. 

I’d love to share the recipe below.

And be sure to see our fudge video in this post. YUM!

PIN IT FOR LATER

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. Mama ain’t got time for that.

Now you ready for our amazing fudge recipe, a holiday staple my kids insist on every year?

They are definitely my kids. 🙂 

PIN IT FOR LATER

 

IMPORTANT FUDGE RECIPE TIPS

Make sure the almond or canned coconut milk are shaken or stirred well before measuring 1 cup. It should be a creamy, thick, liquid.

Also, put the butter and milk in an unheated pan together before bringing them to medium heat. If you first heat the butter and then add the milk, the perfect temperature will not be reached and your fudge may not set.

The brand of coconut milk that you use will make a difference. Thai Kitchen Canned Coconut Milk (affiliate) works best for me. 

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. 

DAIRY-FREE CHOCOLATE FUDGE INGREDIENTS

3-1/2 cups powdered sugar
1/4 cup cocoa powder
1 cup dairy-free chocolate chips
1/2 cup almond cooking milk or full fat (not lite) canned coconut milk (affiliate)
1 tablespoon dairy-free butter

HOW TO MAKE DAIRY-FREE FUDGE

Grease a 9×9″ dish with dairy-free butter.

Place 3-1/2 c. powdered sugar, 1/4 c. cocoa, and 1 c. chocolate chips in your mixing bowl, with chocolate chips on top.

Shake almond or coconut milk well. 

Place 1/2 c. almond or coconut cooking 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 for a couple minutes 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!