Easy Dairy-Free and Vegan Fudge Recipe (2024)

FAQs

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How to Make Fudge. The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave.

COCONUT OIL

You can substitute coconut oil for butter in a 1:1 ratio. The oil—which can be both a solid and a liquid—can bring a coconut taste to foods, so it works seamlessly in chocolate dishes or dishes with tropical flavor profiles.

Easy fudge recipe without condensed milk

Instead of condensed milk, my recipe relies upon a concoction of cashew butter (I like to use Artisana in this recipe), coconut oil, arrowroot, maple syrup, and coconut sugar.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Unsalted Butter: We use just a little bit of butter which adds extra richness and creates a smooth and creamy fudge. Salt: While some homemade fudge recipes do not call for salt, I find it essential for balancing out the sweetness of the condensed milk.

What tastes like butter but is healthy? ›

If you're looking to make some of your favorite baked goods a wee bit healthier or vegan, applesauce is your magical friend! Applesauce can be used as a substitute for oil, butter, or eggs, and still give you delicious baked treats.

You can simmer almond milk to reduce and concentrate the flavor and texture: when reduced by half, it is approximately the thickness of heavy cream. Whether it can be substituted for evaporated milk will depend to some extent on the dish, but in general, you should be able to use it.

Dark Chocolate

If you're dealing with a milk allergy, some safe brands I recommend are That's It, Pascha, No Whey Foods, Free2B, Amanda's Own, and Enjoy Life. Be sure to check with the companies directly before purchasing to ensure that their products are safe for you.

Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Chocolate Flavored Hot Fudge Topping: Corn Syrup, Skim Milk, Sugar, Hydrogenated (Palm Kernel or Coconut Oil), ...

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight.

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else. Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge. Use the right size pan.

Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!