Dairy‑Free Fudge: Simple Recipes and Handy Tips
If you love fudge but avoid dairy, you’re in the right place. This guide walks you through the basics of making creamy, sweet fudge without any milk or butter. All you need are a few pantry staples and a little patience.
Basic Ingredients for Dairy‑Free Fudge
The backbone of any fudge is sugar, a fat source, and a thickener. For a dairy‑free version, swap butter for coconut oil, vegan margarine, or a neutral oil like canola. Sweetened condensed milk can be replaced with a homemade coconut‑milk concentrate or a store‑bought dairy‑free sweetened milk.
Here’s a quick list:
- Granulated sugar (or coconut sugar for a caramel note)
- Light corn syrup or maple syrup for smoothness
- Coconut oil or veg margarine – about 1/2 cup
- Dairy‑free sweetened condensed milk – 1 can
- Vanilla extract, a pinch of salt, and any add‑ins like nuts or dried fruit
All of these items are easy to find at most grocery stores or online. The key is to keep the ratios similar to traditional fudge, so the texture stays dense and melt‑in‑your‑mouth.
Tips for Perfect Texture and Storage
1. **Heat control** – Bring the sugar mixture to a boil, then reduce the heat and let it simmer. A candy thermometer is handy; aim for the soft‑ball stage (around 240°F/115°C). If you don’t have one, watch for a thick, glossy swirl when you stir.
2. **Don’t over‑mix** – Once you reach the right temperature, remove the pot from the heat and let it sit for a minute. Then stir in the vanilla and any extra flavors. Over‑mixing can make the fudge grainy.
3. **Cool gradually** – Pour the mixture into a parchment‑lined pan and let it set at room temperature. Refrigerating too early can cause cracks. After it’s firm, cut into squares.
4. **Store right** – Keep fudge in an airtight container. It stays soft for up to a week at room temp, but if you live in a hot climate, pop it in the fridge. For longer storage, wrap each piece in wax paper and freeze; they thaw nicely.
5. **Experiment with flavors** – Try adding espresso powder for a mocha twist, or swirl in dairy‑free caramel. A sprinkle of sea salt on top can brighten the sweetness.
Now you have a solid foundation for dairy‑free fudge that tastes just as indulgent as the classic version. Feel free to tweak the sweeteners or fats to match your taste and dietary needs. Happy fudging!
