3-Ingredient Fudge (Dairy-Free!)

condensed milk fudge sliced into squares without nuts.

3-Ingredient Fudge (Dairy-Free!)

Course: Dessert

Cuisine: American

Keyword: 3-ingredient fudge, condensed milk fudge

Prep Time: 4

Cook Time: 1

Chill Time:: 2

Total Time: 2 5

Servings:

Calories: 117kcal

Author: Megan Gilmore

Normally, I have some self-control around desserts, but this 3-ingredient fudge is downright irresistible. It's also incredibly easy to make, in just 5 minutes, before it firms up in the fridge. So, I apologize in advance if you find yourself unable to resist stealing a square every time you walk by the pan. It's the perfect holiday fudge recipe for dairy-free guests!

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Ingredients

12 ounces chocolate chips (see notes)
¾ cup sweetened condensed coconut milk
2 tablespoons coconut oil (see notes)
¼ teaspoon fine sea salt (optional)
¾ cup chopped walnuts (optional)

Instructions

In a heat-safe bowl, add the chocolate chips, condensed milk, coconut oil, and salt. Microwave for 60 seconds or melt this over a double boiler on the stove, stirring until smooth. Fold in the optional chopped nuts, if desired.
Prepare a 9-by-5 inch loaf pan by lightly spraying it with oil. Then press a piece of parchment paper into the bottom of the pan; the oil will hold it in place so it doesn't wiggle around. Transfer the fudge mixture to the pan and spread it out evenly.
Place the pan in the fridge to set. It will take at least 2 hours for the fudge to firm up, but it could take up to 4 hours. As soon as it feels firm in the center, you can remove it from the fridge. Use the parchment paper to easily lift it from the pan.
Slice the fudge into 24 small squares. It's ready to serve right away and has the best texture when it's served chilled. (It will soften if left at room temperature for too long.) Store leftovers in an airtight container in the fridge for up to 2 weeks.

Notes

Nutrition information is for 1 of 24 squares without nuts. This information is automatically calculated from an online ingredient database, so it's an estimate, not a guarantee. (For example, it doesn't have condensed coconut milk in the database, so it used regular condensed milk instead.)

Chocolate Chip Note: I find semi-sweet chocolate chips almost "too sweet" for this fudge. I prefer to use half semi-sweet and half dark chocolate chips (I use Enjoy Life 69% dark chocolate chips) for the perfect fudge flavor. It's still sweet, but not overly so.

Dairy-Free Note: This recipe is dairy-free when you use condensed coconut milk and dairy-free chocolate chips. If you don't need a dairy-free version, feel free to use any brand you like.

Coconut Oil Note: Shop for refined or expeller-pressed coconut oil if you want to add zero coconut flavor to the fudge. I also tested a batch without any coconut oil; the texture isn't as good, but it's still "fine" as fudge, if you prefer to skip it.

Condensed Coconut Milk Note: I tested this recipe after making several batches of homemade condensed coconut milk. If you don't want to make it, it's easy to purchase a store-bought can these days (I tried Nature's Charm brand).

I tested this recipe with only 1/2 cup of condensed milk, too, and that works well if you need to leave the fudge out at room temperature for longer. It won't become nearly as soft as the version with 3/4 cup does. (But I think using a little more condensed milk makes the texture better, like the holiday fudge I grew up eating.)

Nutrition