This dairy-free chocolate fudge recipe uses marshmallow creme or marshmallows. If
you'd prefer a marshmallow-free recipe (i.e., vegan, free of gelatin, corn,
and egg products), see Marshmallow-Free Chocolate
Fudge instead. But if you have no problem eating eggs, gelatin, or corn
products, the dairy-free chocolate fudge recipe here 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 of cocoa
- 3 Tablespoons oil (see types of oil)
- 1 Cup granulated sugar
- 1/3 Cup plus 2 Tablespoons rice, soy, or almond milk
- 1/8 Teaspoon salt
- 1/8 Teaspoon vanilla
- 1/4 Cup marshmallow creme OR 30 mini-marshmallows
- 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 will place the hot fudge bowl.
- Ready marshmallow creme or mini-marshmallows, vanilla and nuts if you'll be
adding them.
- 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
necessary.
- 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 marshmallow and
vanilla. Using your whisk (or spatula if desired), carefully stir fudge (it's
HOT), mixing in the marshmallow thoroughly. You will be stirring the fudge for 4
or 5 minutes or longer before fudge is ready to pour. Don't let the mixture sit
without stirring for more than 15 seconds, or the fudge may be gritty. When fudge
is close to being ready to pour, use your spatula to stir (you'll need it to
scrape out the bowl) and add the nuts if you'll be using them. Knowing when
to pour fudge is a bit tricky, but when mixture begins to look like thick frosting,
begins to look less glossy and looks a little lighter in color (very subtle), it's
probably ready to pour. Pour fudge unto wax paper, it should set up quickly.
- With fudge cooled, cut in pieces and store in airtight container at room temperature
or in fridge. Makes about 8-9 ounces of fudge. (If fudge is gritty, too soft or
too hard, see Fudge Facts for help on producing a
"perfect fudge".)
Want to make a double batch? See
Fudge Facts : Making Double Batches.