Gluten-Free and Dairy-Free Chocolate Fudge
This 3-ingredient gluten-free, dairy-free chocolate fudge is rich, creamy, and smooth, no candy thermometer needed. Just melt, pour, chill, and top with flaky salt for the perfect sweet-and-salty bite.
Servings: 36 squares
Ingredients
- 15 oz. sweetened condensed coconut milk (2x 7.4 ounce cans)
- 3 cups dairy-free semi-sweet or dark chocolate chips
- 2 tsp vanilla
- flaky salt for garnish (optional)
Instructions
- First, line an 8x8 or 9x9 square dish with parchment paper. I like to leave a little over the sides for easy removal.
- Prepare a small pot with an inch or two of water and heat it on the stove on medium-high heat until boiling.
- Add your sweetened condensed coconut milk and chocolate chips to a large heat-safe bowl and place it over the top of the pot of water, making sure the bowl does not touch the water. If it does, safely pour out some of the water. This is called a bain-marie. Optionally, you can also melt your chocolate and milk together in the microwave in 30-second increments, but this method isn’t as reliable.
- Stir your chocolate mixture until evenly melted and there are no lumps of chocolate. This will take a few minutes, but be patient and keep stirring.
- Once done, add in your vanilla and give it a final mix before pouring it into your prepared pan. Be careful, as the fudge will begin to set immediately, but will still be very hot.
- Use a spoon or silicone spatula to spread the fudge to the edges of the pan and to smooth out the top. While still hot, sprinkle with flaky salt.
- Cover and refrigerate for 4 hours or until completely set.
- Then remove from the fridge and cut out squares using a sharp knife warmed with hot water. You may need to let the fudge sit out for a few minutes to soften up to make cutting the squares more manageable. I like to cut my fudge into fourths, then cut 9 squares out of each fourth.
Notes
- Don't rush the melting step — too much heat is the most common cause of grainy fudge.
- Keep the bowl above the water, not touching it, or the chocolate can scorch.
- Chill for the full 4 hours so the squares hold their shape when cut.
- Warm your knife between cuts for clean, sharp-edged squares.
- Check your chocolate chip labels — not all are dairy-free.
- This fudge is high in sugar, so a little goes a long way.
- Want mix-ins? Stir them in as soon as the chocolate melts. See Variations below.
- Store in the fridge for 3-4 weeks, or freeze for up to 3 months. See Storage & Freezing below for details.
Nutrition
Serving: 1square | Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 13mg | Fiber: 1g | Sugar: 11g | Calcium: 23mg | Iron: 1mg