Dairy-Free Fudge (That Honestly Tastes like Real Fudge!)

Categories Recipes
fudge dairy free nut free

I cannot tell you how many dairy-free fudge recipes  I have tried, that have turned into a soupy, grainy mess. Having spent my entire childhood able to eat my grandma’s delicious fudge (with dairy), it was crushing when I realized that her fudge was something else my allergies and sensitivities were taking away. Since then, I have tried numerous fudge recipes that claim to keep the consistency, and taste just the same as fudge made with dairy.

dairy free fudge

This year, I decided to stop trying recipes that I had found online, and instead experiment until I made it right. I am SO happy to say that I now have the perfect fudge recipe – that everyone was able to enjoy over the holidays.

fudge dairy free nut free

The key ingredient to this recipe is the evaporated coconut milk, which I found at my local Sprouts Market. I had actually asked my hubby to run to the store to pick up coconut cream for another recipe, and he mistakingly picked this up. After a little argument, to which I owed him a big apology (sorry again, love!), I realized this can might actually come in handy…and now here we are 🙂

For the other dairy-free ingredients, I used my favorite semi-sweet chocolate chips from Trader Joe’s (which happen to be dairy-free), along with Earth Balance Buttery Spread (original) as the substitute for butter.

dairy free fudge

I could tell when I was pouring the fudge out into the pan that it was already beginning to harden, and would not stay as a sloppy mush.

I recommend putting the fudge in the fridge for about an hour, so it can cool and set.

Marshmallows are (of course) optional – but this is how my grandma makes her fudge, and it is the only way I will eat it!


Dairy-Free Fudge (Dairy-free, Nut-free, Egg-free)

Ingredients 

  • 1 cup non-dairy butter
  • 18 oz. semi-sweet chocolate chips
  • 2 tsp. vanilla
  • 4 1/2 cups sugar
  • 1 12.2 oz. can evaporated coconut milk
  • 1 cup mini marshmallows

Directions

  1. Line a cookie sheet with parchment paper. Set aside.
  2. Place butter, chocolate chips, and vanilla in large bowl. Set aside.
  3. Place sugar and evaporated coconut milk in heavy pan. Bring to boil and keep at a rolling boil for 12 to 15 minutes. Stir constantly.
  4. Quickly poor sugar and evaporated coconut milk into mixture in large bowl. Mix thoroughly. Add mini marshmallows if desired.
  5. Pour and spread on lined cookie sheet. Refrigerate to set and cool for at least 1 hour.
  6. Once cooled and set – slice and enjoy!

 fudge ingredients

Caitlin has grown up in Los Angeles acquiring food allergies, a Bachelor's Degree in Child Development, a loving husband, and an amazing job as a Children's Librarian. She enjoys spending time with family, trips to the beach with her husband, Sundays at church, and writing. Having food allergies is a struggle, but Caitlin hopes with more resources available, people can learn to thrive with food allergies.

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