Dairy-Free Fudge

Dairy-Free Fudge Recipe

Dodging dairy can be a little difficult at the holidays, when recipes with cream and butter are flowing pretty freely. My oldest son cannot consume dairy, but I do not want him to miss out on the delicious candies. I don’t want him to feel deprived; I want him to be able to enjoy creamy delicious fudge along with us! So I created a dairy-free fudge recipe just for him, but the whole family loved it and ended up helping him eat it. None of us missed the dairy in this recipe.

The almond milk makes for a creamy milk substitute, but you cannot taste the almonds in the final product. I like to use sweetened vanilla almond milk when making dairy-free desserts. And I have found that almond milk works really well as a substitute for evaporated milk in fudge recipes.

Dairy-Free Fudge
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ¾ cup dairy free margarine (I use Earth Balance Soy-Free )
  • ⅔ cup Vanilla Almond Milk
  • 3 cups sugar
  • 2 cups dairy-free semi-sweet chocolate chips (Enjoy Life Foods is one source)
  • 1 teaspoon gluten-free vanilla
  • 1 jar of marshmallow cream (7 ounce jar)
Directions
  1. In a large pot combine the butter, evaporated milk, and sugar. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
  2. Remove from heat.
  3. Stir in chocolate chips until they are completely melted and completely mixed in.
  4. Add vanilla; stir well.
  5. Stir in marshmallow cream until it is completely mixed with the chocolate.
  6. Pour fudge into a greased pan or serving dish.
  7. I put it in the refrigerator to cool it quickly. It will take approximately 4 -5 hours to cool if you leave it at room temperature which is way too long for my family to wait.

 

 

More Dairy-Free Candy Recipes:

Peanut Butter Fudge

Divinity

 



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. This sounds nice! Have you an alternative for marshmallow cream? It’s not available in the UK, I don’t know what it is! And also marshmallows aren’t vegetarian, do you think whipped egg whites might work?

  2. Delicious Fudge Alea, that too diary free, I am impressed.

  3. I thought dairy free fudge would be so difficult without evaporated or sweetened condensed milk, but yours looks great just using almond milk.

    I need to buy a new candy thermometer and give this a try.

  4. Here is another recipe I received from a friend. It contains a boatload of sugar but I think all fudge does, right?
    Ingredients
    1/2 cup unsweetened cocoa powder
    4 cups icing sugar ( I used C&H Baker’s Sugar)
    1/2 cup almond milk (I use unsweetened Almond Breeze, or other non-dairy choice)
    2 tablespoons dairy-free margarine (I use Earth Balance)
    1 teaspoon hazelnut extract or vanilla extract or mint extract
    (choose whatever taste you’d like)
    1 bag of chocolate chips (Try Enjoy Life or Vegan Semi Sweet Chips
    from Whole Foods)
    Directions
    1 In a large bowl, sift together icing sugar and cocoa powder. Stir
    in chocolate chips.
    2 In a medium saucepan, bring the almond milk and non-dairy
    margarine to a boil, over medium-high heat, careful not to burn.
    Using a whisk, stir constantly.
    3 Once boiling, remove from heat and stir in icing sugar mixture,
    until combined well and chocolate is melted.
    4 Stir in extract.
    5 Spread into a 8×8 silicone pan and refridge until solid. If you
    don’t have a silicone pan, you’ll want to lightly grease your pan.
    6 Cut into small pieces (or large pieces if you prefer!).
    Really really good. You would never know the difference! Enjoy!

  5. Hi Vicky,glad to report that Asda supermarket in the U.K sells “Marshmallow Fluff”. I only just discovered this the other day. It often appears in fudge recipes and is an American product. It costs £2 for a jar containing 213g. Costco used to sell it years ago but stopped. I am glad to have this recipe for homemade too in case they stop selling it! It contains egg whites but no gelatine so would be suitable for some vegetarians but not vegans.
    Thanks for the recipe!

  6. Deanne Johnson says:

    I am allergic to almonds. Could I use coconut milk or rice milk as a substitute?

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