This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. You can even make it low-sugar, too, if you use unsweetened chocolate and only 1/2 cup granulated sugar for the whole batch. Wait until you see how easy this vegan fudge really is.
I originally posted this recipe for really nice dairy free fudge in 2011. I remember distinctly having very little to say about it, except that it was just a really, really nice dairy free fudge—and you wouldn’t miss the dairy. Fast forward nearly 5 years, and I’ve updated the photos (thank goodness my food photography has come quite a long way) plus the method—but it’s still just a really nice, rich and chocolatey gluten free dairy free fudge.
Let’s talk for a minute about the type of gluten free chocolate you use for baking. I struggle with this a bit, as I know my chocolate baked goods will be top-notch when I use a top-notch chocolate. But I’m just not willing to shell out the cash for the good stuff—especially when I’m recipe-testing. Most of the time, I’ll use Hershey’s or Baker’s brand baking chocolate for recipe-testing, and then some of the good stuff (usually Scharffen Berger) when it really matters. For a recipe like this fudge, which calls for a lot of unsweetened chocolate (15 ounces is a lot of chocolate!), I suggest using all Hershey’s. All unsweetened chocolate is a mix of cocoa butter and cocoa solids, and there are differences in the ratio of butter to solids, and differences in the quality of cocoa beans used and method, but honestly? I can’t tell the difference unless it’s semi-sweet or dark.
For fudge success with this exceedingly simple recipe, more than anything, you must be sure to reduce the full-fat canned coconut milk fully, until it is reduced by at least half and has gone from a liquid to almost gelatin-like. As you whisk, you’ll see the texture of the sugar and coconut milk mixture change pretty dramatically. That’s when you know that it’s ready. If you’re at all unsure, reduce the heat to low and keep cooking it down. If you don’t have unsweetened chocolate and you’re just dying to give this recipe a try right away, try using the chocolate you have. Just be sure to use only the 1/2 cup granulated sugar!
2 13.5 fluid ounce cans coconut milk (regular, not low fat)
1/2 cup (100 g) to 1 cup (200 g) granulated sugar
1 whole vanilla bean (optional)
15 ounces unsweetened chocolate, chopped
Line an 8-inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. Set the pan aside.
In a medium, heavy-bottom saucepan, place the coconut milk and sugar. Bring the mixture to a rapid boil over medium-high heat, whisking frequently to prevent it from boiling over . Add the optional vanilla bean and continue to boil, whisking frequently, until the mixture is reduced by at least half, and the milk is very thick (about 20 minutes). Remove from the heat, remove the vanilla bean add the chocolate and mix until the chocolate is melted and the mixture is smooth. Slice the vanilla bean in half through the center and squeeze out the vanilla seeds from each half into the fudge, and stir to combine.
Pour the fudge into the prepared pan and shake back and forth into an even layer. Bang the pan flat on the counter a couple times to break any trapped air bubbles. Place the pan in the refrigerator to chill until firm, at least 2 hours and up to overnight. The fudge will begin as shiny, and will be obviously solid and matte in finish when set. Remove the fudge from the pan using the overhanging sheets of parchment paper and slice it with a large, sharp knife into 16 equal pieces.
Originally published in 2011. Updated recipe and photos in 2016.