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Three squares of dairy free fudge, each topped with a candied pecan.

Dairy Free Fudge

This dairy free fudge is very easy to make and comes out with a rich, luscious texture!
Course Dessert
Cuisine American
Keyword dairy free fudge
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 20 squares of fudge
Calories 159 kcal
Author Dairy Free for Baby

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

  1. 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.
  2. In a small saucepan over medium heat, stir together the sugar, the water, and ½ teaspoon of sea salt until dissolved.
  3. 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.
  4. Let the pecans cool until hardened; about 15 minutes.
  5. Meanwhile, prepare the fudge. Start by lining an 8x8 pan with parchment paper and setting aside for now.
  6. 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.
  7. Combine the chocolate with the sweetened condensed coconut milk and the ½ teaspoon of sea salt. Mix well, then pour into the parchment lined 8x8 pan. Use a flexible spatula or spoon to spread the fudge mixture evenly across the dish.
  8. Top the fudge mixture with the pecan halves, spread evenly (for example, I used 4x5), making it the center of each square.
  9. 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%