Calling all chocolate lovers! Cozy up this winter with this delicious dairy free fudge. Made with a few simple ingredients, it has a rich and luscious texture that you’re sure to enjoy. This version is topped with optional candied pecans, adding a fun flavor element – but feel free to skip over those if you’re short on time and just want the basics.
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Ingredients
Here’s a photo of what you’ll need to make this recipe, along with selected ingredient notes:
- Chocolate chips – You’ll want to select a dairy-free option for this recipe. My two favorites are Enjoy Life Chocolate Chips and Nestle Allergen Free Morsels. You can use either semi-sweet or dark chocolate for this recipe depending on your flavor preferences.
- Sweetened condensed coconut milk – I’m so happy that these have been on the market for a while now! They make certain dairy free recipes much easier. I used the Andre Prost brand (pictured below), but Nature’s Charm is another popular brand that should work just fine in this recipe. These are typically found in the baking aisle at the grocery store, but may also be located in the natural foods section instead.
Instructions
You’ll find the full recipe instructions and amounts in the recipe card at the bottom of the page, but here’s a helpful overview with photos.
If you want to make the candied pecans, you’ll want to start with that first. (If not, you can skip right to making the fudge).
To make the candied nuts, first mix together sugar, water, and salt in a small pot. Heat it over medium heat for about 7-10 minutes, or until it’s a golden color like this:
Remove it from heat and dip or toss the pecan halves in the sugar syrup.
Then place them on a parchment-lined baking sheet to cool off and harden.
You’ll have some extra sugar syrup leftover, so feel free to toss some extra pecans in there – whether you want to add more to your fudge, or just save the pecans as-is for snacking.
While the pecans are cooling, you can make the fudge.
Start by melting your bag of chocolate chips. You can use a double boiler method if you prefer, but I typically just use the microwave method. Just be sure to microwave in 30-second intervals, stirring between each, until melted. It should only take a few intervals. Do not cook in one long time frame, or your chocolate may burn.
Important note: I prefer a softer fudge, which is how this recipe is designed using a standard 10-ounce bag of dairy-free chocolate chips. If you prefer a firmer fudge, increase the chocolate chips to 2 ¾ cups.
When the chocolate is melted, mix it with the sweetened condensed coconut milk and salt.
Stir well, and pour that into a parchment-lined 8×8 baking dish. Spread with a spatula or the back of a spoon.
Add the candied pecans, dividing the evenly to create the squares of fudge you’ll later cut. (I use 4×5 in my baking dish).
If you’d prefer, you can also use more pecans and just sprinkle them on top instead. Feel free to get crazy, we only live one life! 😉
Pop that in the fridge for an hour then cut into squares. Enjoy!
Recipe FAQ
Here are some common questions that may arise as you prepare this recipe:
While regular fudge is typically stored at room temperature, homemade dairy free fudge is best stored in the refrigerator for up to 4 days. If you plan to serve it the same day you make it, you can leave it at room temperature though.
Sure. Feel free to freeze squares as desired. Use within 2-3 months for best quality. When ready to enjoy, simply leave on the counter for a bit to thaw.
If you do not like the flavor of coconut, you can also find sweetened condensed oat milk, though it is more difficult to locate. Nature’s Charm makes a sweetened condensed oat milk that’s available on Amazon. Please note that this still contains coconut oil, though, so it’s not an appropriate substitute if you have a coconut allergy.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, egg free, and wheat free. It should also be soy free as long as you choose a brand of chocolate chips that does not contain soy.
This recipe does contain nuts, as it uses pecans. You can skip the pecans, but note that the recipe also uses sweetened condensed coconut milk. Many people with tree nut allergies can tolerate coconut, but this is best discussed with a doctor to determine if it’s safe for you.
More Tasty Chocolate Recipes
In the mood for more chocolatey goodness? Try one of these other tasty dairy free options:
- Dairy free chocolate pie
- Dairy free brownie cookies
- Dairy free chocolate cake with chocolate frosting
- Dark chocolate potato chip bark
- Rich dairy free hot chocolate (this stuff is kind of like drinking brownie batter, haha – it’s so good!)
I hope you enjoy this dairy free fudge recipe. It’s a big hit at our house around the holidays. If you get a chance to try it, feel free to leave a recipe review or comment below!
Dairy Free Fudge
Ingredients
For the candied pecans (optional):
- 1 cup granulated sugar
- ½ cup water
- ½ teaspoon sea salt
- 20 pecan halves (or more as desired)
For the fudge:
- 10 ounce package dairy-free chocolate chips*
- 11.6 ounce can sweetened condensed coconut milk (slight variations in can size are fine)
- ½ teaspoon sea salt
Instructions
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Start by making the candied pecans if you are choosing to include them. If so, line a baking sheet with parchment paper and set aside for now.
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In a small saucepan over medium heat, stir together the sugar, the water, and ½ teaspoon of sea salt until dissolved.
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Let the syrup cook without stirring until a rich golden color, about 7-10 minutes, then remove from heat. Toss the pecans in the syrup, then remove from the syrup and place on the baking sheet. Work quickly, and avoid getting excess syrup on the pecans as you spread them on the baking sheet.
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Let the pecans cool until hardened; about 15 minutes.
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Meanwhile, prepare the fudge. Start by lining an 8×8 pan with parchment paper and setting aside for now.
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Pour the chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted.
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Combine the chocolate with the sweetened condensed coconut milk and the ½ teaspoon of sea salt. Mix well, then pour into the parchment lined 8×8 pan. Use a flexible spatula or spoon to spread the fudge mixture evenly across the dish.
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Top the fudge mixture with the pecan halves, spread evenly (for example, I used 4×5), making it the center of each square.
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Place the fudge in the fridge for at least an hour, then cut into squares and enjoy. Store fudge in the refrigerator for up to 4-5 days.
Recipe Notes
- *Using one 10-ounce bag of chocolate chips, as listed, makes a softer fudge. If you prefer a firmer fudge, increase the chocolate chips to 2 ¾ cups total (you’ll need two bags but won’t use the second up fully).
- Feel free to make additional candied pecans using the extra sugar syrup; you can add them to the fudge or they’re great for snacking on.
- The nutrition analysis below assumes that some of the sugar syrup is left remaining when using 20 pecan halves, so half of the sugar called for in the syrup has been included for the purposes of the calculations. If you use more pecans and the remaining sugar syrup, you’d need to factor that in for accurate calculations.
Nutrition analysis (approximate per serving): 159 calories, 7.5 g fat, 4.5 g saturated fat, 135 mg sodium, 25 g carbohydrate, 1 g fiber, 22 g sugar, 0.5 g protein, Vitamin D: 1%, Calcium: 1%, Iron: 3%, Potassium: 1%
Share: What’s your favorite chocolate dessert? If you tried this recipe, what did you think?
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