Dairy free fudge!!
Valentine’s Day, Easter, a bridal shower! Do you need a quick and easy chocolate treat or gift? Four-ingredient microwave fudge is the perfect recipe for you. And this a dairy-free version is specially for your friends and family who are avoiding dairy.
This dairy-free fudge uses sweetened condensed milk and milk-free chocolate chips as its base.
If you do not like coconut, you may need to find another recipe. Although others have said that they do not taste coconut, using sweetened condensed coconut milk, I taste it. The flavor is not strong, but it is there.
I have made a. version of this fudge for more than 30 years. However, in the last few years I have had trouble with it seizing up – even though I was careful to be sure no water was in the bowl.
I finally solved this problem with the addition of a little dairy-free margarine. WooHoo! My fudge recipe works again!
Add chopped pecans, walnuts or any other nut.
For rocky road fudge, I add 2 cups of marshmallows and about 1/2 cup coarsely chopped walnuts. Watch out – this one is hard to stop eating!
Are you ready for the hardest part of this recipe? Line an 8-inch square pan with parchment paper (yep – that’s the hardest thing you will do!)
I use King Arthur parchment – my favorite parchment paper. Cut a half-sheet the width of an 8×8 pan, but leave it long so that it sticks up over the edges. These will be your handles to pull the fudge out of the pan. Then place the narrower piece of parchment (left over) in the pan at 90 degrees to the first.
See picture below when the fudge is ready to go in the refrigerator for a photo. It is hard to photograph the empty lined pan as the parchment will not stay put until the fudge is added.
On two sides of the pan, there will be some bare pan exposed. I spray this with cooking spray to be sure the fudge releases easily.
After the pan is ready, get out the vanilla and any other mix-ins you want to add such as walnuts or pecans. They will need to be ready because as soon as the chocolate mixture is melted you will need to pour it into the pan immediately.
Put the chocolate chips, sweetened condensed coconut milk and margarine into a large glass bowl or measuring cup. Any glass bowl will do, but I prefer to use an 8-cup glass measuring cup so that I can hold onto the handle.
Microwave the ingredients for about 1 1/2 minutes on 50% power. Since microwaves differ so widely in power, the exact time may vary. Be careful not to scorch the chocolate. Better to go slowly than ruin your fudge!!
Stir after 1 1/2 minutes and microwave again. As you stir, the chocolate will continue to melt. You may need to put it in the microwave for additional time if chunks of chocolate remain after stirring thoroughly.
When the chocolate is melted, quickly stir in the vanilla extract and any add-ins.
Pour the mixture into the prepared pan. Scrape the bowl with a spatula, then use it to smooth the top of the fudge. Cool it in the refrigerator for several hours.
To Cut and Eat
When the fudge is ready to be cut, pull firmly on the parchment handles.
Place the fudge on a cutting board and use a bench knife or cook’s knife to cut it into pieces.
Depending on the brand of chocolate and non-dairy “butter” you use it may be a softer fudge than if it were made with sweetened condensed cow’s milk so can be challenging to cut due to its softness. (The last time I made it I used 365 brand non dairy chips and I Can’t Believe It’s Not Butter and it cut like a dream!)
Place on a cutting board and use a bench knife, or cook’s knife to cut into pieces. Store tightly wrapped in the refrigerator or freeze.
For more nutrition tidbits on chocolate listen to The Sensitive Kitchen podcast, episode 016.
Sweetened Condensed Coconut Milk Fudge
- 18 ounces Dairy-free chocolate chips*
- 14 ounces sweetened condensed coconut milk
- 2 tablespoons dairy-free margarine **
- 1 teaspoon vanilla extract
- Prepare the pan: Line an 8 x 8 inch pan with parchment paper. Leave an overhand on two opposing sides. Spray any exposed pan with cooking spray or grease with non-dairy butter.
- Place the chocolate chips, sweetened condensed coconut milk and margarine in a microwaveable bowl.
- Prepare any add - in such as nuts, marshmallows, dried cherries, etc.
- Microwave the ingredients for about 1 1/2 minutes on 50% power. Since microwaves differ so widely in power, the exact time may vary. Be careful not to scorch the chocolate. Better to go slowly than ruin your fudge!!
- Stir after 1 1/2 minutes and microwave again. As you stir, the chocolate will continue to melt. You may need to put it in the microwave for additional time if chunks of chocolate remain after stirring thoroughly.
- When the chocolate is melted, quickly stir in the vanilla extract and any add-ins.
- Pour the mixture into the prepared pan. Scrape the bowl with a spatula, then use it to smooth the top of the fudge.
- Cool it in the refrigerator for several hours or overnight.
- When the fudge is ready to be cut, pull firmly on the parchment handles to remove it from the pan.
- Place the fudge on a cutting board and use a bench knife or cook's knife to cut it into pieces. If it is too firm, let it sit at room temperature for 15 minutes before cutting. If it is too soft, pop it in the freezer for a few minutes and resume cutting.
- Store tightly wrapped at in the refrigerator or freeze.
- * I used Nestle allergy free chocolate chips, Enjoy Life and 365 (Whole Foods Brand - be careful this last one may be cross contaminated - know who you are cooking for! I can use these for my intolerant or sensitive friends but not dairy allergic). I have not found a brand that did not work! You can also chop fine semi-sweet chocolate, but because I make this when I want something easy, I have only used chocolate chips.
- ** I have used Earth Balance soy-free and I Can't Believe It's Not Butter with good success.