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.
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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!
Vegan Fudge
Ingredients
- 2 full cans (27 ounces total) full fat coconut milk
- ½ cup (100 g) granulated sugar or up to 1 cup (200 g) for sweeter fudge
- 1 whole vanilla bean (optional)
- 15 ounces unsweetened chocolate chopped
Instructions
- 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.
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Gluten Free Kitchens on Facebook says
Looking forward to giving this a try
LaNora Workman on Facebook says
Thank you for the recipe. My daughter is so limited on goodies. soy free, dairy free, gluten free. This will be a nice surprise for her.
Tracy Kline-Heusinkveld on Facebook says
Will have to give this recipe a try. Glad to see that the peanut butter is optional…saves having to substitute it. Though I suppose SunButter would work….cannot wait to give this a try though!
Nicole says
Yes. Yes, it would, Naomi. And it’s totally legal, and I am not here to judge :)
xoxo Nicole
Johanna B says
Can’t wait to make this. I love peanut butter in fudge.
Nicole says
Me too, Johanna. It’s like a secret peanut butter cup. Without the cup. Or something. :)
xoxo Nicole
Judy Ameigh Grover on Facebook says
printed it off ty
Kadren says
I’ve been reading all the comments and see that people find it very difficult to go dairy free. We have been dairy free in our house for almost 8 years and honestly, I never thought it was a big deal. It’s funny how we all look at things differently. I found it much harder to do GF than DF. I wonder if it is because of what we are used to? I grew up mostly DF until I was 8 or 10, so I was already familiar with it and not daunted by it at all. Going GF on the other hand, required a great deal of research and learning since I have to avoid rice, soy, and oats. It’s very strange, but my daughter doesn’t have an issue with the actual gluten, it’s something else in all of those grains. So that meant that there wasn’t anything pre-made out there that she could eat. When she was diagnosed, the only thing I could buy for her in the store besides some fresh fruits and vegetables, was Fritos Corn chips. Talk about being helpless! I am so happy that almost 5 years later there is this wonderful blog to help people not only have wonderful tasting food, but great information, too!!! Thank you, Nicole!!!
Nicole says
Hi, Kadren,
I agree that what is easiest is what is familiar. And I think what got me most about dairy free was the lack of a really good dairy-free cheese clone. There is no real substitute for actual cheese. :(
xoxo Nicole
Peggy says
I will need to try these this week & maybe make enough to take to my UFO (unfinished objects-quilting related) night Friday! Maybe make one without peanutbutter & one with. It’s great when we can accommodate other dietary needs! Thanks Nicole…so hope you can feel the love! lol
Nicole says
Hi, Peggy!
From you? Of course I feel the love! Have fun at UFO night. :)
xoxo Nicole
Kat Azevedo on Facebook says
I was soo excited to make this today but had an airhead moment and burnt the chocolate (you know when it goes all crumbly and dry) :( So I added the PB anyway and it reminded me of those chocolate & PB no bake cookie balls I loved as a kid. I’m going to go with that and see if DH and DS give me a thumbs up on my disaster. Otherwise, I’ll be eating it by myself…
Sharon says
Thank you so much!!!! We are just starting out on the dairy free addition (or subtraction) to our household (3 celiacs – one now appears to have dairy issues as well), and I’m trying to figure out how to make that work without her feeling deprived…. thank you again!!!
Nicole says
Hi, Sharon,
You bet. Dairy issues can be hard, and you’re right. It’s so important that no one feel deprived. That leads to all sorts of unhappy things. Glad to help! :)
xoxo Nicole
Valerie says
Oh, yum! The no-diary thing IS hard! I miss cooking with real butter- the vegan stuff does in a pinch, but just doesn’t cut it when you are making BUTTERcream icing. I will be consoling myself in the corner with this delicious fudge if you need me… ;)
Nicole says
Hi, Valerie,
Dairy free is so very difficult. We did it for a few years in the beginning, and I found it much, much harder than gluten-free ever has been. The substitutes are often, well, weird. But this does nicely.
I hope your blog is doing well!
xoxo Nicole
Sandy Munn on Facebook says
I haven’t had fudge for a LONG TIME!
Sarah D says
How exciting to know how to make sweetened condensed milk dairy free! Now I can make your granola bar and dolly bar recipes for my dairy free kiddo. We love coconut milk here and I put it in everything including curry. Yum!
Nicole says
Hi, Sarah,
Always nice to hear from you. I hadn’t given too much thought to dairy-free baking for quite a while, ever since we were able to add dairy back for my son’s diet over 5 years ago. I found dairy-free to be so onerous, much more so than gluten-free, so I was happy to just be done with it. But recently, I’ve been experimenting more, and I’ve been pleasantly surprised with recipes like this — it really does taste & look like sweetened condensed milk. I’ve been emboldened! More to come… :)
xoxo Nicole
Jacqueline Brooke Leonard on Facebook says
YUM!
Alta says
This looks great. I’m a big fan of coconut milk as a sub in lots of normally dairy-full recipes.
Nicole says
Hi, Alta,
I was on a dairy-free bender, since I was already making dairy-free truffles for Living Without Mag. My very wrong husband doesn’t really care for coconut, so I don’t bake with it as much as I’d like to, but even he can’t taste it in this recipe. I’m a coconut milk fan, too. :)
xoxo Nicole
Em Apperley on Facebook says
Oh yeh, SO going to try that :)