Dairy-Free Fudge

5 from 3 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 5

Cook Time: 5

Servings: pieces

Calories: 161kcal

Author: Ai Willis

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! It can also be cut into hearts for a sweet Valentine treat. 💛

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US Customary - Metric

Ingredients

11.25 oz vegan sweetened condensed milk
18 oz dairy-free semi-sweet chocolate chips
2 tablespoons vegan butter
¼ teaspoon fine salt
1 teaspoon vanilla extract

Instructions

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. Make sure to have all four sides covered with parchment paper.
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.
Pour the mixture into the prepared pan. Spread with a spatula and chill in the fridge until ready to serve.
Once chilled, use the parchment paper to lift the fudge out of the pan and slice it into squares.

Notes

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.

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