Gluten Free Dairy Free Fudge
This isn’t a recipe that you freeze, but I just had to share it anyway! This Gluten Free Dairy Free Fudge is smooth, creamy and whips up quickly. This really only takes minutes to make and is so easy! It makes a great gift or a wonderful addition to cookie trays this season. I have some of the pecan-pumpkin spice variation in the fridge right now for Thanksgiving day. I can’t wait!
I find that you can make this a few days ahead of your event. Leave it in a well sealed container in the refrigerator until you need it. To make the plain version above, I skipped the coconut in the recipe and sprinkled Christmas colored jimmies on top of the fudge right after pouring into the pan. Slice the fudge while well chilled to get a clean cut. Allow the fudge to warm to room temperature for the smoothest texture. Enjoy!
Gluten Free Dairy Free Fudge
Author/Source:
Adapted from Go Dairy Free – Hanna Kaminsky, author of My Sweet Vegan
Ingredients:
- 1 cup gluten and dairy free semi-sweet chocolate chips
- 2 tablespoons gluten and dairy free margarine or coconut oil
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup dutch process cocoa powder, sifted
- 1/2 cup coconut milk (I have used canned and carton with equal success)
- 1/2 teaspoon vanilla extract
- 1 cup unsweetened flaked coconut, toasted, optional
Directions:
Line an 8 x 8 pan with parchment or waxed paper. I crease the folded edges to keep the finished fudge smooth. Set aside.
In a sauce pan over medium heat, warm the coconut milk and margarine (or coconut oil) until margarine melts and there are a few bubbles just begin to break the surface of the mixture. Turn off heat and dump the chocolate chips into pan. Allow to sit for a couple of minutes to melt the chocolate. When chocolate softened, whisk the chocolate and coconut milk mixture. Add half of the sifted powdered sugar and cocoa powder and whisk well. Add remainder of the powdered sugar and cocoa powder and the vanilla. Whisk well until very smooth.
Immediately pour into your prepared pan. You can smooth the top of the fudge or shake the pan to get the fudge evenly fill pan. If using the coconut, sprinkle on top of fudge now, pressing gently to adhere it to the fudge. Allow fudge to cool to room temperature, then cover well and chill in the refrigerator. Use a sharp knife to slice fudge before serving.
Variations:
Ginger Fudge: Omit the coconut, stirring in3/4 cup minced crystalized ginger just after everything is mixed smooth.
Pecan-Pumpkin Spice Fudge: Omit the coconut. Add 2 teaspoons pumpkin pie spice to fudge with the vanilla. After pouring fudge into pan, press enough toasted pecans into the top of the fudge to cover.
Peppermint Fudge: Omit coconut. Add 1 teaspoon peppermint extract with the vanilla. Crush 5 candy canes and sprinkle the candy on top of fudge just after pouring into pan.
Servings: makes 32 small squares
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegan)
I have been looking everywhere for a dairy free fudge. I can’t wait to try this, thanks!
i have been very challenged this year for the holidays as we just found out our daughter and granddaughter are both gluten intolerant. on top of that, our granddaughter is allergic to soy, dairy products and other things that we take for granted and don’t think about being in our food. to say i’m tickled pink to find so many wonderful holiday recipes here is the understatement of the year. thank you so much for helping me help our granddaughter feel like she isn’t going to be left out this year.
How long does the fudge take to set?
I’d say at least an hour or two. See in the directions it says to cool to room temp then to refrigerate.
My kids have never had fudge due to allergies. They are going to be so excited tomorrow when they try it for the first time! Thanks for sharing this recipe.
Do you know if soy or almond milk can be substituted for the coconut milk?
Yes! I tried it with almond milk.