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.

Three slices of fudge with nuts

I love making homemade like caramel 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!

If you have these ingredients on hand you also might like this dairy-free hot chocolate , dairy-free eggnog and this dairy-free chocolate fondue. For another holiday recipe, try this dairy-free artichoke dip.

Three slices of fudge with nuts

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.
stack of dairy free fudge on white plate with red background

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.

More Holiday Treats

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!

5 from 19 votes

Easy, Dairy-Free Fudge (3 Ingredients!)

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12 servings
This easy, healthier fudge is made with just 3 ingredients! It’s dairy-free, gluten-free and refined-sugar-freebut 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

Categories: , , , , , , , , , ,

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!

You may also like

Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 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).

  4. 5 stars
    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 !!!

    1. 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.

  5. 5 stars
    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

  6. 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.

        1. It has lots of thickening agents and not as high of a fat content. It won’t reduce down like coconut milk does.

  7. 5 stars
    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!

  8. 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 🙂

    1. 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.

Leave a Reply

Your email address will not be published.

Recipe Rating