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

1. 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.
   
   
   
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.
   
   
4. Microwave mixture on HIGH for 3 minutes. (Rotating or non-rotating microwaves produce the same results.)
   
   
   
   
   
   
   
   
   
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.)
   
   
   
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 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 Facts.)
   
       
   
   
8. 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.