Dairy-Free Fudge

Sweet, creamy, and oh-so-chocolatey, this Dairy-Free Fudge is as melt-in-your-mouth delicious as the original. Made with just 5 simple ingredients and less than 15 minutes of active time, my vegan fudge recipe is always a favorite addition to my Christmas cookie plates!

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Why You’ll Love This Dairy-Free Fudge Recipe

Before milk started rudely disagreeing with me, chocolate fudge was always one of my favorites around the winter holidays. But, all the butter and milk that normal fudge is made with turns my tummy, so I’ve been missing it like crazy. 

Luckily, I discovered the magic that is sweetened condensed coconut milk fudge (or oat milk, but more on that later). In mere minutes, I can whip up a batch of the creamiest, dreamiest fudge that just so happens to also be dairy-free.

Aside from tasting heavenly rich and creamy, this lactose-free fudge is also:

• Easily adaptable - You can make this fudge with coconut milk or oat milk-based products depending on your needs. It’s also super easy to add lots of fun color, texture, and flavor via add-ins and ingredient swaps, so you’ll never get bored.
• Quick & easy - It doesn’t get easier than melting together the ingredients for this. There’s no candy thermometer or crazy amounts of stirring with a wooden spoon to speak of!
• Made with only 5 easy-to-find ingredients. Aside from the butter, they’re all pantry stable so you can stock up on what you need ahead of time.

Ingredients & Substitutions

As promised, my non-dairy fudge requires just a few simple ingredients. Here’s what you’ll need:

• Canned vegan sweetened condensed milk - Feel free to use either coconut or oat-based condensed milk — they’re both delicious!
• Dairy-free semi-sweet chocolate chips - If you can’t find chocolate chips, swap in chopped-up dairy-free chocolate bars.
• Vegan butter - If possible, reach for any brand labeled “cultured” for the best flavor. This means it has been treated with bacteria like yogurt, so it has a more complex, fuller, and slightly tangier taste. Yum!
• Fine salt - The best desserts are ones that balance sweet and salty! If you are using a different type of salt, use a conversion chart to ensure proper measurement. 
• Vanilla extract - You can also use an equal amount of vanilla paste if you prefer!

Are semi-sweet chocolate chips dairy-free?

Not all semi-sweet chocolate is dairy-free, so it’s important to read your labels! I typically reach for Enjoy Life or Everland Dark Chocolate Chips because they’re the easiest to find. If you want to try others, here’s a pretty comprehensive list from Veg Out magazine. 

You’re also always welcome to make your own “chocolate chips” out of any dairy-free (or vegan) chocolate bars. 

How To Make Dairy-Free Fudge

This delightfully simple oat or coconut milk fudge recipe comes together with just 10 minutes of prep. Here’s how:

Step 1: Prep. Lightly grease an 8-inch or 9-inch square pan and line it with parchment paper, allowing the excess parchment paper to hang over the sides. 

Step 2: Melt. In a double boiler or a heatproof bowl over a pot of simmering water, combine the condensed milk, chocolate chips, vegan butter, salt, and vanilla extract. Stir until all the chocolate chips have melted and the mixture is smooth.

Step 3: Chill. Pour the mixture into the prepared pan. Spread with a spatula and chill in the fridge until ready to serve.

Step 4: Cut & serve. Once chilled, use the parchment paper to lift the fudge out of the pan and slice it into squares. Enjoy!

Expert Tips

• Make sure to have all four sides covered with parchment paper, and leave enough for an overhang. This will help you get the fudge out easily and in one piece!
• If your parchment paper isn’t behaving, crumple it up into a little ball, then flatten it back out. The extra crinkles will keep it from rolling back up on itself. Also, you can always use binder clips to keep it out of the way while you’re pouring the fudge in.
• Chill time is important, not just for mental health but also for the fudge to set up. 😉
• Heat your knife by running it under hot water and wiping it dry to help get super clean edges. 

Optional Variations

The great thing about this easy dairy-free fudge recipe is that it works as a wonderful springboard for your creativity. Here are a few of the many ways to fix up your fudge for any occasion:

• Swap the chocolate. Any dairy-free chocolate will work, including white, “milk,” or dark options. You can also experiment with flavored chocolate bars!
• Play with extracts. Vanilla is easily the most used extract, but that’s not the only one! Try using lemon, orange, almond, peppermint, coffee, or even butter-flavored extracts. There’s a whole world of flavor out there!
• Add texture. Toasted nuts or seeds, popped popcorn, crushed cookies, pretzels or crackers, dried fruit, toasted coconut, finishing salts, sprinkles, sanding sugar, and chopped dairy-free candies are all fair game.
• Add a swirl. Melt down your favorite nut or seed butter to a pourable consistency, or use marshmallow fluff or melted soft caramels. Dollop around the top of your fudge, then use a knife to swirl it into pretty shapes.
• Cut different shapes. Squares are traditional, but triangles might look fun on your cookie plate. Or, use cookie cutters to make hearts for Valentine’s Day. I haven’t tried it, but I’d imagine that using a large silicone candy mold would also work!
• Mix and match! Use the ideas above to come up with fun new flavor combos. Some of my favorites are 
  • White chocolate fudge with lemon zest, lemon extract, and toasted almond slices
  • White chocolate fudge with lime zest, rum extract, and crushed cinnamon graham crackers
  • Milk chocolate fudge with peppermint extract and crushed starlight peppermints
  • Milk chocolate fudge with chopped cocktail peanuts, a peanut butter swirl, and flaky salt
  • Dark chocolate fudge with freeze-dried strawberries and crushed pretzels

Did you come up with a brilliant mishmash of flavor excellence?!? Let me know in the comments below or tag me in your social media posts (@aimadeitforyou) so I can cheer you on and try it out!

Dietary Adaptations

This is a naturally gluten-free fudge in addition to being dairy-free. If you want to make it vegan, be sure to grab a vegan-friendly chocolate brand.

You can either make it with coconut or oat milk-based products, so it can be either grain-free (coconut milk fudge) or tree nut-free (oat milk fudge).

Storage & Freezing Instructions

Dairy-free fudge will keep in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 3 months. To use, defrost overnight in the fridge, then enjoy!

FAQs

Equipment

This easy vegan condensed milk fudge requires just basic kitchen tools:

• 8-inch or 9-inch square pan - A smaller pan means taller pieces, but the quality and flavor will be great in either case.
• Parchment paper - For getting every last bit of chocolatey goodness from the pan.
• Double boiler ~or~ heatproof bowl and saucepan - Chocolate is notoriously delicate. Using the heat of steam from hot water is a much easier way to ensure you don’t end up with a grainy result.
• Offset spatula - If you want a perfectly flat top, an offset spatula is the way to go. Otherwise, feel free to use a regular silicone spatula or the back of a spoon to even out the batter and add a pretty decorative swirl.
• Long, sharp knife, preferably with a mug of hot water and a clean towel nearby.

More Dairy-Free Holiday Cookie Plate Favorites

• Gluten-Free Christmas Cookies
• Chewy Gluten-Free Ginger Cookies
• Gluten-Free & Dairy-Free Chocolate Chip Cookies
• Coconut Macaroons (Vegan)
• Gluten-Free Thumbprint Cookies