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I knew my homemade sweetened condensed coconut milk would come in handy for the holidays.
It lends its rich, creamy texture to this traditional holiday fudge!
I already shared my favorite raw nut-based fudge recipe earlier this year, so consider this a more traditional option for those who can’t tolerate nut-based desserts. Or, for those of you who just prefer a smoother, creamier fudge. Featuring heart-healthy fats from coconut oil, and antioxidant-rich dark chocolate, this is the type of fudge I feel good about serving to my friends and family in this holiday season.
Traditional fudge recipes calling for sweetened condensed milk often call for semi-sweet chocolate chips, as well, creating a confection that is too sweet for my tastes. I prefer to use unsweetened baking chocolate instead, then add a little extra honey into the homemade sweetened condensed milk, for a naturally-sweetened treat. Alternatively, you could use 70% dark chocolate and omit the honey from the condensed milk, for another lower-sugar option.
Whichever method you choose, you’re in for a treat!
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3-Ingredient Fudge (Dairy-Free)
makes one 8″x8″ pan
Ingredients:
1/2 cup sweetened condensed coconut milk*
12 oz. unsweetened baking chocolate, chopped
2 tablespoons coconut oil
optional: 1 cup chopped walnuts or pecans
Directions:
If you haven’t done so already, prepare the sweetened condensed coconut milk (<– directions here), using extra honey if desired. (*I used 1/2 cup instead of 1/4 cup for this particular batch of fudge.) Allow the coconut milk to reduce until it’s very thick, then measure out 1/2 cup and save any extra for another use.
In the same saucepan, melt together the 1/2 cup condensed milk, chocolate chunks, and coconut oil until smooth.
Pour into an 8″x8″ baking pan, lined with parchment paper for easy removal, and sprinkle in the 1 cup of walnuts or pecans, if desired. Place the pan in the fridge or freezer to set for at least 4 hours.
Slice and serve this fudge chilled for best texture.
Ingredients
- 1/2 cup sweetened condensed coconut milk*
- 12 oz . unsweetened baking chocolate , chopped
- 2 tablespoons coconut oil
- optional: 1 cup chopped walnuts or pecans
Instructions
- If you haven't done so already, prepare the <a href="https://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/">sweetened condensed coconut milk</a>, using extra honey if desired for this fudge. (I used 1/2 cup instead of 1/4 cup for mine.) Allow the coconut milk to reduce until it's very thick, then measure out 1/2 cup and save the rest for another use.
- In the same saucepan, melt together the 1/2 cup condensed milk, chocolate chunks, and coconut oil until smooth.
- Pour into an 8"x8" baking pan, lined with parchment paper for easy removal, and sprinkle in the 1 cup of walnuts or pecans, if desired. Place the pan in the fridge or freezer to set for at least 4 hours.
- Slice and serve this fudge chilled for best texture.
Nutrition
Per Serving: Calories: 235, Fat: 19g, Carbohydrates: 12g, Fiber: 4g, Protein: 4g
Substitution notes:
- For a vegan fudge, use vegan chocolate and maple syrup instead of honey.
- If you’d rather skip preparing the sweetened condensed coconut milk, I have a feeling you could use coconut butter or manna as a substitute!
- You might even be able to use stevia as a sweetener with the option above, since the coconut butter would act as a thickener.
- This recipe makes a very dark chocolate fudge, but for a sweeter variety you could use sweetened chocolate chips, instead of the unsweetened baking chocolate, if you prefer!
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Reader Feedback: What’s your fudge preference– nuts or no nuts? I grew up only liking “plain” fudge, but now I love the added crunch from walnuts or pecans!
There has to be something wrong. I love your recipes but this was a mess. The condensed coconut milk is life changing but it would not melt 12oz of baking chocolate and separated before it could melt it all, even at the same low heat I made the milk with. Is it really 2oz like the only commenter with success mentioned? I used hard chocolate and not cocoa.
Just ruined 10$ in ingredients 😔 this did not turn out, it got grainy.
Did you mean two ounces instead of 12 ounces?
I made this and it is as hard as a chocolate bar, not fudgy at all. Is 12 ounces of chocolate the right amount? It seemed a lot at the time but I trusted the recipe
It’s been years since I’ve made this recipe, but I do think I used 12 ounces of chocolate. I would see if it gets softer for you at room temperature? Otherwise, you can always re-melt it and simply stir in more coconut milk for a softer texture. (Ganache typically uses 12 ounces of chocolate + 1 cup coconut milk or heavy cream, so I think an extra 1/2 cup of coconut milk would help!)