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.
What a beautiful recipe. My fudge turned out perfect! So thrilled.
Seriously such an awesome recipe! I think making your own sweetened condensed milk is so much easier that I expected. Perfect recipe, everyone should try!
Thanks so so much! It’s going to be the best Holiday Season EVER!!!❤️
I don’t even know how I stopped up here, however I thought this submit was once great.
I don’t understand who you might be but certainly you’re going to a famous blogger in case you aren’t already.
Cheers!
Can you possibly use just cacoa? Ive no choc chips! Looks delicious.Thank you!
I made this fudge last night. Haven’t tasted it yet, but the batter tasted pretty good when I was licking the spoon after I put it in the pan. It appears to have set up just fine overnight. I was concerned that after about 2 hours there was still movement in the center of the pan.
I used Whole Foods 365 brand coconut milk. On a slow boil (to keep it from glopping all over the stove) it took a good hour and half for it to reduce to 2 cups. By the time the mixture got down to 2 cups it had a real nice caramel look to it.
Also I used a Visions (pyrex) saucepan which I had measured 2 cups of water in and then marked the outside of the pan with a Sharpie so I could see when the mixture got down to 2 cups without trying to pour it up in a measuring cup like the recipe said to do.
I was also concerned that the mixture would not retain enough heat to thoroughly melt the chocolate chips (also Whole Foods 365 brand), so I measured out my chips and put them in a bowl and set that on the back of the stove so the chips would not be cold when I mixed them in (as a matter of fact the were just about at the melting state when I stirred them in).
I’d love to know if your second go-around turned out. I’m going to make this on Saturday!
Just made this delicious fudge with reduced fat coconut milk I used maple syrup instead of honey ( vegan option) then I added a teaspoon of custard powder once it had reduced , chopped nuts and cocoa powder instead of chocolate. I’ve left it about half an hour and it’s already setting I’m so pleased .. I hope it works out well as it’s homemade Christmas presents !!!
How much cocoa powder did you use.. did you add any extra maple syrup to account for the cocoa powder substitution? I was thinking of trying it.
I found sweetened condensed coconut milk in the store. Can I just use 2 cups of this in the recipe?
Hi Erin,
Thank you for all these wonderful recipes!
Do you have other fudge recipes besides the chocolate one?
Blessings to you and your family!
Jill
Even my Hubby who doesn’t care for coconut LOVED this!!!
So glad he liked it! 🙂
I am looking at the gluten and dairy free chocolate fudge. It calls for coconut milk. Can you substitute this for Almond milk? This is this only milk my daughter is not allergic to.
Unfortunately almond milk won’t work in this recipe. Wish I had another recipe I could send your way!
Why won’t almond milk work? Curious, because my husband is allergic to coconut.
It has lots of thickening agents and not as high of a fat content. It won’t reduce down like coconut milk does.
Hi. I’ve just made this and substituted rice malt syrup for the honey as we can’t eat honey. So far it’s seemed to have done alright.
This is also easily adapted to the thermomix! Thanks for a great recipe!
This looks great! Can this be made before and stored or frozen?
Hello
I was happy to find a paleo fudge recipe. I made this fudge tonight and it brought back memories of making fudge with my Mom when I was young. I used the Thai brand coconut milk. I have had good success with this brand in the past in various recipes. When I began to simmer the coconut/honey mixture it took an hour to reduce to 2 cups. After 30 minutes I increased the temperature and things started progressing quickly. I mixed the ingredients in the order of the recipe with a wooden spoon and let the fudge cool on the counter 20 minutes. I read that fudge should cool before putting into the fridge to avoid it getting grainy. After 2 hours in the fridge it was still in the consistency of Carmel. I put it in the freezer to see if that helps but it didn’t change anything. Is there any suggestions on what to do different next time? The only thing I can think of is too increase the temperature once I whisk in the honey. Thanks. Despite the texture of the fudge the taste is delicious 🙂
Hello, I also used the Thai brand and after 3 hours in the fridge I have that caramel consistency that you talked about. I’m gonna leave it overnight and see if is set in the morning.
I used the Thai brand, and it took all night to set, but it turned out A-MAZ-ING!