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!