Chocolate Fudge
Peanut Butter Fudge
Mallow-Free Chocolate Fudge
Fudge Facts
No-Bake Cookies
Resource Links

Chocolate Fudge

This dairy-free chocolate fudge recipe uses marshmallow creme or marshmallows. If you'd prefer a marshmallow-free recipe (i.e., vegan, free of gelatin, corn, and egg products), see Marshmallow-Free Chocolate Fudge instead. But if you have no problem eating eggs, gelatin, or corn products, the dairy-free chocolate fudge recipe here yields a more consistent result.  The type of oil you use plays a vital role in the flavor of the fudge.  See types of oil for details.  (For additional information, see Fudge Facts.)

Tools You’ll Need for Fudge Making

  • 1.5 liter or larger microwaveable bowl. Preferably a tempered glass bowl like Pyrex or Anchor Hocking that can withstand high temperatures (225+ degrees)
  • High temperature rubber or silicone spatula
  • Wire whisk
  • Hot pads
  • Measuring spoons
  • Measuring cups
  • Wax paper
  • Dinner plate (that can withstand high temperatures) or metal pan

Ingredients for Fudge

  • 3 Level Tablespoons of cocoa
  • 3 Tablespoons oil (see types of oil)
  • 1 Cup granulated sugar
  • 1/3 Cup plus 2 Tablespoons rice, soy, or almond milk
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon vanilla
  • 1/4 Cup marshmallow creme OR 30 mini-marshmallows
  • 1/3 Cup or more of walnuts (optional)

To Make Fudge

  1. Ready the following before cooking fudge:
    • Prepare for fudge making.Place a sheet of wax paper on a "heat safe" dinner plate or metal pan for pouring finished fudge.
    • Place a hot pad on the counter on which you will place the hot fudge bowl.
    • Ready marshmallow creme or mini-marshmallows, vanilla and nuts if you'll be adding them.

  2. In microwavable bowl, mix cocoa powder and oil until well blended (tiny particles of cocoa in mixture are fine).

  3. Add sugar, milk and salt. Stir until mixed well, but excessive blending isn't necessary.

    Microwaving the mixture.
  4. Microwave mixture on HIGH for 3 minutes. (Rotating or non-rotating microwaves produce the same results.)

    Scrape the bowl to avoid gritty fudge.
  5. After the 3 minutes of cooking, remove bowl from microwave (be careful, it's HOT!), stir fudge 10-15 "stirs". Then, and this is a VERY IMPORTANT STEP, using you high-temp spatula, scrape down the sides of the bowl removing as much as you can of the fudgey film from the sides of the bowl. (Any unmelted particles of sugar on the bowl can cause the fudge to be gritty and not as creamy as possible.)

    Rinse and dry the spatula before using it in later steps.
  6. Return bowl to microwave and cook on HIGH for another 3 minutes. Important: You'll need to rinse and dry the rubber/silicon spatula before using again, must keep out those sugar particles!

  7. Once cooked, remove bowl from microwave and set on pot holder. Add marshmallow and vanilla. Using your whisk (or spatula if desired), carefully stir fudge (it's HOT), mixing in the marshmallow thoroughly. You will be stirring the fudge for 4 or 5 minutes or longer before fudge is ready to pour. Don't let the mixture sit without stirring for more than 15 seconds, or the fudge may be gritty. When fudge is close to being ready to pour, use your spatula to stir (you'll need it to scrape out the bowl) and add the nuts if you'll be using them. Knowing when to pour fudge is a bit tricky, but when mixture begins to look like thick frosting, begins to look less glossy and looks a little lighter in color (very subtle), it's probably ready to pour. Pour fudge unto wax paper, it should set up quickly.

    Stirring the hot mixture.      Fudge mixture thickened, but not ready to pour.

  8. With fudge cooled, cut in pieces and store in airtight container at room temperature or in fridge. Makes about 8-9 ounces of fudge. (If fudge is gritty, too soft or too hard, see Fudge Facts for help on producing a "perfect fudge".)

    Fudge right after pouring.      Fudge after it has cooled.

Want to make a double batch? See Fudge Facts : Making Double Batches.

Copyright © Dairy-Free-Fudge.com 2009-2024. All rights reserved.