Marshmallow-Free Chocolate Fudge
This dairy-free chocolate fudge recipe doesn't use marshmallow creme or marshmallows,
so it's vegan, free of egg or gelatin. It can also be made corn-free, if you
have wheat or corn allergies. If you have no problem eating eggs, gelatin, or corn
products, the dairy-free chocolate fudge recipe on the
Chocolate Fudge page 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 cocoa powder
- 3 Tablespoons oil (see types of oil)
- 1/3 Cup plus 2 Tablespoons rice, soy, or almond Milk
- 1 Cup granulated sugar
- 1/8 Teaspoon salt
- A few drops of vanilla (optional)
- 1/3 Cup or more of walnuts (optional)
To Make Fudge
- Ready the following before cooking fudge:
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 place the hot fudge bowl.
- Ready any nuts if you'll be adding them.
- If adding vanilla, have that ready, too.
- In microwavable bowl, mix cocoa powder and oil until well blended (tiny particles
of cocoa in mixture are fine).
- Add sugar, milk and salt. Stir until mixed well, but excessive blending isn't
- Microwave mixture on HIGH for 3 minutes. (Rotating or non-rotating microwaves produce
the same results.)
- 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.)
- 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!
- Once cooked, remove bowl from microwave and set on pot holder. Add vanilla. Using
your whisk (you can use the spatula, but the whisk seems to cool fudge a little
faster), begin stirring fudge. The fudge mixture will be thin at first, so stir
CAREFULLY to avoid splashing the hot mixture (think of it as "molten lava"!).
You will be stirring the fudge for 5 minutes or more. Don't let the mixture sit
without stirring for more than 15 seconds, or the fudge may be gritty. This is the
"tricky" part, knowing when fudge is ready to pour unto your wax paper.
As the fudge cools, it will get thicker, and you'll eventually need to switch
from a whisk to the spatula when fudge gets pretty stiff (also you'll need the
spatula to scrape the fudge from the bowl). Deciding when the fudge is thick enough
to pour is something you'll learn with experience. Obviously, watch for thickening
of the mixture, but also watch for fudge to become less glossy and for it to hold
the shape of drizzled fudge as it falls from the spatula. When you think it's
ready to pour, spoon unto wax paper, the fudge should "set up" rapidly.
(If you have trouble with "fudge pouring", see Fudge
- With fudge cooled, cut in pieces and store in airtight container in fridge. Recipe
makes about 8-9 ounces of fudge. Your fudge should be VERY creamy in texture, if
it's either gritty or hard, see Fudge Facts, but
hopefully, you will have a good result! Enjoy.
Want to make a double batch? See
Fudge Facts : Making Double Batches.