This easy, healthier fudge is made with just 3 ingredients! It’s dairy-free, gluten-free and refined-sugar-free, but rich, smooth and fool-proof!
This dairy-free fudge is a long-time reader favorite on this site! The recipe was originally published in December 2013, but was updated with new step-by-step photos and instructions.
Why I Love This Recipe
I love making homemade treats like this caramel recipe and fudge around the holidays every year. While I love classic fudge made with sugar and marshmallow creme, it’s nice to have an option that isn’t full of dairy and refined sugar.
This healthier fudge couldn’t be easier! I was inspired by another popular fudge recipe that uses only sweetened condensed milk and chocolate chips.
For this fudge you basically make your own sweetened condensed milk using coconut milk and honey.
That might sound hard, but all you do is simmer the two together for 30 minutes or so. Then add dairy-free chocolate chips, vanilla, and any other mix-ins you like!
Ingredients for Dairy-Free Fudge
- Chocolate Chips: You can use any kind you like. I like to use Trader Joe’s or Costco chocolate chips because they are also dairy-free.
- Coconut Milk: You’ll need 2 cans of unsweetened full-fat coconut milk. Do not use light coconut milk or coconut cream. You also do not want to use boxed coconut milk that is found in the refrigerator section.
- Honey: Liquid honey (rather than thicker creamed honey) works best for this dairy-free fudge.
- Vanilla/salt: Optional ingredients for a flavor!
Vegan fudge? To make this fudge vegan you can use maple syrup in place of the honey.
How to Make Dairy-Free Fudge
- Pour the coconut milk into a medium saucepan. Heat the milk over medium-high heat until boiling. Reduce to a simmer and cook for 5-7 minutes, stirring occasionally.
- Whisk in the honey and simmer for another 25-30 minutes. You want to reduce the mixture to 2 cups of liquid.
- After about 20 minutes check to see how much it has reduced by pouring the mixture into a glass measuring cup.
- When you have reduced the mixture to 2 cups of liquid, remove it from the heat.
- Stir in the chocolate chips, vanilla, salt and nuts until the chocolate is melted. Stir in the nuts if using.
- Pour the mixture into the prepared pan. Refrigerate for 2 hours until set. Cut into squares and enjoy! Store the fudge in the refrigerator between serving.
Dairy-Free Fudge FAQ
Yes! You can easily use pure maple syrup in place of the honey. This fudge will be vegan if made with maple syrup.
Unfortunately this won’t work. The chocolate chips help the dairy-free fudge to firm up and add sweetness to the fudge.
Unfortunately almond milk won’t work in this recipe. Even boxed coconut milk from the refrigerator section won’t work. Boxed milks have added gums and stabilizers that will affect the consistency of the fudge. Full-fat canned coconut milk also has the right amount of fat for the dairy-free fudge to set.
More Dairy-Free Recipes
I hope you love this dairy-free fudge as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Dairy-Free Fudge (3 Ingredients!)
Video
Ingredients
- 2 13.5 oz cans of unsweetened, full-fat coconut milk
- 1/2 cup honey
- 4 cups chocolate chips 24oz
- pinch of salt
- 1 tablespoon vanilla
- 3/4 cup chopped nuts of choice optional, I like walnuts or hazelnuts
Instructions
- Line a 8×8 pan with parchment paper. Set aside.
- Pour the coconut milk into a medium saucepan. Heat the milk over medium-high heat until boiling. Reduce to a simmer and cook for 5-7 minutes, stirring occasionally.
- Whisk in the honey and simmer for another 25-30 minutes. You want to reduce the mixture to 2 cups of liquid. After about 20 minutes check to see how much it has reduced by pouring the mixture into a glass measuring cup.
- When you have reduced the mixture to 2 cups of liquid, remove it from the heat. Stir in the chocolate chips, vanilla and salt until the chocolate is melted. Stir in the nuts. Pour the mixture into the prepared pan.
- Refrigerate for 2 hours until set. Cut into squares and enjoy! Store the fudge in the refrigerator between serving.
This was so much fun to make. Thank you for the recipe! I was wondering if the fudge can be frozen for a week ? I made too much too early 🙂
Hi Renee, we’re so pleased you loved the fudge! Yes, you can definitely freeze it for a week. When stored in a freezer bag or airtight container the fudge can be frozen for up to 3 months. We’d recommend thawing overnight in the fridge.
Is there a brand of coconut milk that says “condensed”? The only coconut milk I find is just plain “coconut mile” (like the Goya brand). Another recipe calls for “full fat coconut milk” and I never saw that either.
Hi Miriam, for this fudge you’ll want to use canned unsweetened coconut milk (not the carton kind). We specify full-fat because the canned coconut milk also comes in a lite version that won’t work as well. As long as the can of coconut milk doesn’t say “lite” it should be good for this recipe, even if it doesn’t say full-fat. We hope you enjoy the fudge!
OH MY GOSH!!!! This is amazing!! I have never attempted to make fudge before, let alone a dairy free version. This recipe is freaking delicious, and I don’t even like coconut milk. Like I’m just freaking blown away. The texture is incredible, gosh dang it’s just soo good! Every dang bite I’m like mmmm! Thank you so much for sharing your recipe! My newly dairy free, fudge loving hubby thanks you as well!!
Wow! Thank you for such an amazing review, Lenina! We’re so excited to hear how much you and your husband loved the fudge recipe!
This recipe is awesome! I did have to reduce the mixture longer than 25 minutes to get down to 2 cups, but it’s incredible! I added a spice blend to it and used bourbon honey for a unique flavor.
We’re so glad you loved it, Carin! Thank you for taking the time to share with us. We love the flavor ideas too!
I’m excited to try this! Does the fudge turn out soft and creamy or is it a harder style fudge?
Hi Connie, this recipe makes smooth and creamy dairy-free fudge. We hope you love it!
Would this recipe work with cacao powder instead of chocolate chips?
Thank you!
Hi Sandra, unfortunately that swap wouldn’t work without further ingredient adjustments. Cocoa powder doesn’t contain the fat or sugar that the chocolate chips do so the flavor and texture would be off without additional ingredients. Thank you for your question!
Can something else be subbed for honey?
Ayurveda considers cooked honey toxic. How about jaggery powder?
Thank you.
Hi Maureen, maple syrup will work well in place of the honey. We haven’t tried jaggery powder before, but if you decide to give that a try, we’d love to hear how it goes! Happy baking!