If you’re on the hunt for a rich and creamy treat, the Dairy Free Chocolate Fudge is sure to delight your taste buds. With its smooth texture and indulgent flavor, it’s a perfect dessert option for those avoiding dairy. So, gather your ingredients and let’s get started on the chocolatey delight.
When creating your Dairy Free Chocolate Fudge, consider using high-quality non-dairy chocolate chips; not all brands are created equal. If you’re avoiding soy, feel free to substitute the full fat soymilk with almond milk or another dairy-free option, though it may slightly alter the texture. Ensure your marshmallow cream is indeed dairy-free, or whip up a homemade version if you’re feeling adventurous.
Fudge & Candy
Dairy Free Chocolate Fudge Recipe
Ingredients
- 3/4 cup dairy-free margarine (Nucoa Buttery Sticks)
- 2/3 cup full fat soymilk (Silk Original, red carton)
- 3 cups sugar
- 2 cups non-dairy chocolate chips (Kirkland Signature Brand from Costco are dairy free)
- 1 teaspoon vanilla
- 1 (7 ounce) jar marshmallow cream (or homemade)
Instructions
- In a large pot, combine 3/4 cup dairy-free margarine, 2/3 cup full fat soymilk, and 3 cups sugar.
- Cook over medium-high heat, stirring continuously, until the mixture reaches 234 degrees on a candy thermometer.
- Remove the pot from heat.
- Stir in 2 cups non-dairy chocolate chips until they are completely melted and blended into the mixture.
- Add 1 teaspoon vanilla and stir well until fully incorporated.
- Gently fold in 1 (7 ounce) jar marshmallow cream until it’s mixed thoroughly with the chocolate.
- Pour the fudge mixture into a greased pan, spreading evenly.
- Let it cool at room temperature, or if you’re impatient like me, place it in the refrigerator for a quicker cool down.
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If you’re craving something rich and decadent, try making Dark Chocolate Fudge. Its smooth blend of semi-sweet chocolate chips and sweetened condensed milk results in an irresistibly creamy texture that will have you reaching for seconds.