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.

close up of dairy free fudge on parchment paper


 

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

ingredients needed to make healthy 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

coconut milk in metal pot being brought to a simmer
  • 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.
coconut milk in metal pot being brought to a simmer with honey being added
  • Whisk in the honey and simmer for another 25-30 minutes. You want to reduce the mixture to 2 cups of liquid.
coconut and honey reduced in pot after simmering
  • After about 20 minutes check to see how much it has reduced by pouring the mixture into a glass measuring cup.
coconut milk mixture being poured over chocolate chips
  • 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.
fudge poured into pan to cool topped with walnuts
  • 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

Can I use maple syrup instead of honey?

Yes! You can easily use pure maple syrup in place of the honey. This fudge will be vegan if made with maple syrup.

Can I use cacao powder instead of chocolate chips?

Unfortunately this won’t work. The chocolate chips help the dairy-free fudge to firm up and add sweetness to the fudge.

Can I use almond milk instead of coconut milk?

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.

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!

dairy free fudge with walnutes
5 from 26 votes

Easy, Dairy-Free Fudge (3 Ingredients!)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
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!

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.

Notes

*For coconut milk, I use the brand Natural Value from Amazon. It is packed in a BPA-free can and only contains coconut extract and water.
*I buy dairy-free chocolate chips in a big bag from Costco. The brand Enjoy Life is also dairy-free.

Nutrition

Calories: 448kcal | Carbohydrates: 52g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 120mg | Fiber: 2g | Sugar: 47g | Vitamin A: 125IU | Vitamin C: 0.9mg | Calcium: 80mg | Iron: 2.2mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. Happy Holidays Erin,

    Thank you for this recipe it sounds perfect. I do have one question to see if you have ever made this fudge with Trader Joes coconut milk?

    Thank you for your answer and have a wonderful holiday.
    Claudia

    1. I’m pretty sure Trader Joe’s sells Native Forest Coconut Milk in the green cans now. Yes that will work! Just as long as it isn’t boxed or refrigerated coconut milk.

  2. 5 stars
    I used full fat unsweetened coconut milk and raw honey. Bringing milk to a boil then simmered for 7 minutes, wisked in the honey and simmered. I had to simmer for an hour for it to reduce to 2 cups. It turned out thick and smooth. The fudge is now in the refrigerator cooling to set. From the remnants in the pan it should be delicious!

    Perhaps you simmered your mixture at a higher heat? I started out on the stove’s simmer setting, at 30 minutes I turned it up to boil a bit harder and it still took another 30 minutes.

    I am excited to know I can make my own condensed milk!

  3. Hiya, I know this post is from a while back, i made this fudge before Xmas. It’s brilliant! Not being able to eat dairy or wheat it was a fab sweet fix and I can eat as much as I like! Just wondering, how long does this last for once set? Iv still got some in the fridge in a jar and have been eating it. But I’d like to know how long it lasts roughly.? Thanks for this post! Great taste great instructions. So easy to follow.

  4. I was so excited for this fudge and am so sad with the result. It’s a gummy, sticky mess. It feels like gelled pudding. I’m going to leave it a couple more hours in hopes that it’ll firm up and turn out to be as delicious as I expected.

    I followed the directions exactly and used full fat organic canned coconut milk. :/ Any idea what could have gone wrong?

    1. Hi Katie! I’m sorry this fudge didn’t work for you. I’ve made it many times and never had a problem, so I’m sorry it’s gummy for you! What brand of coconut milk did you use? I’m wondering if you used a brand with more additives that is making it gummy. I’ve had good luck with the brands Natural Value and Native Forest.

      1. I had the same problem, Katie! And like Brandi, I put it in the freezer — even overnight! It never fully solidified, unfortunately. We did get a couple of tasty spoonfuls before I threw the whole thing in the trash.

  5. This recipe is simply delicious! this is the best fudge I have ever made, the coconut milk and honey is so perfect for making fudge, I will no longer make fudge any way but this!

  6. do you have to use cocunut milk. my child is allergic to cocunuts, eggs,dairy, and nuts can i just use hemp milk thanks please answer

    1. Hi Kate! Unfortunately hemp milk won’t work in this recipe. Coconut milk has a higher fat content and is what gives the fudge it’s structure.

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  8. Hi!

    I am making this fudge right now and am having trouble reducing it to 2 cups. I have been simmering it for about 30 minutes and it is only a little less than 4 cups. I am doing something wrong?

    Thanks!

  9. What size are the coconut milk cans (amount of liquid), and can you use the coconut milk from a carton?

    Thanks very much!

    1. Unfortunately coconut milk from the carton will work for this. I use 2 13.5 ounce cans of full-fat coconut milk which is about 4 cups.

  10. WOW!!! This past weekend my family got together to bake Christmas cookies. I might have been jealous and feeling a bit of self pity but NO! I made this fudge! It is amazing, tastes exactly like the fudge we used to make that was full of really yucky things. Thank you so much!

  11. this sounds so fantastic! I was looking for something to put out for the holidays,and this just might fit the bill. Thanks for sharing. (And btw, I have some GF/DF recipes on my blog. It’s a writing blog, so you’ll want to search for “recipes”)

  12. Wow- dairy free fudge? I didn’t think it could be possible! I love this idea, and especially how you’ve made your own sweetened condensed milk. I tried making fudge for the first time last year and I got that grainy thing you’re talking about. I’ve got to try this recipe! Pinning… thank you so much!

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