Decadent Dairy-Free Fudge

Decadent Dairy-Free Fudge
Dairy-Free Fudge

Admittedly, fudge is not something I keep around the house for snacking. Not that I don’t want to. It’s just that in my world “fudge” and “snacking” don’t go together. You understand.

But there are those times, like when we pass around the Christmas cookie tray, which of course has more than only cookies on it, that I enjoy a decadent piece of “real” fudge, but without the dairy.

This is my go-to recipe and it easily passes as the “regular” dairy-full version. It is smooth, velvety and rich, just like homemade fudge should be.

With fudge, we don’t worry so about gluten, but when you can’t eat dairy products, fudge becomes a problem, so thank goodness for coconut milk in a can!

Some folks are concerned the coconut milk will impart a coconut flavor – no worries – it does not. The fudge is exactly like traditional fudge in texture and flavor, and sets up quickly, needing no refrigeration.

Just be sure to follow the directions carefully (and read the comments, too), and of course, a candy thermometer is helpful to achieve just the right temperature you need for perfect fudge every time! You can even watch me make it in my YouTube video, linked below!

Decadent Dairy-Free Fudge

Decadent Dairy-Free Fudge
Recipe type: Other Dessert, Candy
  • 3 cups sugar
  • ⅔ cup cocoa powder
  • ⅛ teaspoon salt
  • 1 can (14 ounce) coconut milk (full fat, I use Thai Kitchen brand)
  • ¼ cup Earth Balance butter spread
  • 1 teaspoon vanilla extract
  1. Line an 8-inch square baking dish with aluminum foil, allowing foil to hang over the sides (you will use this to lift the fudge from the pan later).
  2. Grease the foil lightly; Set aside.
  3. In a large saucepan (4-quart or larger), combine sugar, cocoa, salt and coconut milk.
  4. Stir over medium heat until sugar dissolves and the mixture comes to a full boil. Boil, not stirring, until the temperature reaches 234 degrees (use a clip-on candy thermometer for accuracy).
  5. Remove the pot from the heat; add Earth Balance and vanilla, but DO NOT STIR. Leave candy thermometer in place and allow the mixture to cool to about 125 degrees.
  6. Once cooled, use a wooden spoon to beat the mixture until it becomes thick and begins to lose its gloss.
  7. Quickly spread the fudge evenly into the prepared pan; Set aside to cool.
  8. Once cooled, remove the fudge from the pan by lifting the foil lining.
  9. Cut into squares and store tightly wrapped at room temperature.

See how simple my Gluten Free Dairy Free Fudge is to make:

YouTube Preview Image
Gluten Free Gigi

Sign up to get all my FREE RECIPES and Smart Nutrition Backed by Science wellness and nutrition ARTICLES!

Get YOUR copy of The Gluten-Free Solution: Your Ultimate Guide to Positive Gluten-Free Living today!

It’s also available for Kindle!

As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Aunt Jayne

    Can I make it with palm sugar instead of sugar and coconut oil instead of earth balance?

    • Gluten Free Gigi

      Hi, Jayne.

      Great question! Why not give that a try and come back here and let everyone know. ;)

      I can’t test all the options, so I do what I know will work, then let you all do the adaptations to suit your own special needs/desires.

      Do keep in mind, palm (or coconut) sugar, doesn’t readily dissolve in liquid as cane sugar does, so that will very likely result in a grainy finished product that may also be a bit “loose” and not set just as cane sugar would.

      Coconut oil, it may also contribute to a less-than-perfectly formed final product based on it’s properties and how it behaves versus other ingredients.

      Have fun and let us know if you experiment! :)