When you need an easy fudge recipe, this one is just about as easy as it gets. I’ve modified the classic 3-ingredient fudge recipe to create a better texture, while keeping it dairy-free.
The secret to this dairy-free fudge is using sweetened condensed coconut milk. I originally shared this recipe back in 2011, when I had figured out how to make condensed coconut milk from scratch. Since then, condensed coconut milk has become available in grocery stores. You can buy it canned if you want to save time!
I’ve tested this recipe at least 10 times over the years to ensure it has the best flavor and texture possible. I think it tastes way better than the original. Be sure to read the recipe notes if you want to see other things I tried before landing on this ratio.
Condensed Milk Fudge Ingredients
- Chocolate Chips. These will determine how sweet your fudge turns out to be. If you want classic holiday fudge, use semi-sweet chocolate chips. (This is quite sweet!) My favorite way to make it is with half semi-sweet chocolate chips and half dark chocolate chips. The sweetness level is still sweet, but not overly so. If your family doesn’t eat much sugar, you might prefer to use only dark chocolate chips.
- Sweetened Condensed Milk. I use sweetened condensed coconut milk to keep this recipe dairy-free. The final fudge doesn’t taste like coconut at all!
- Coconut Oil. This addition helps with texture. Just 2 tablespoons make a big difference, so I think it’s worth adding it. Use refined or expeller-pressed coconut oil when you want to add zero coconut flavor.
- Salt. Desserts are always better when you balance them with salt. If you’re using semi-sweet chocolate (about 42% cacao), you can add up to a half teaspoon of salt per batch. Darker chocolate won’t need as much salt.
- Walnuts. (Optional) If you enjoy nuts in your fudge, you can add up to 3/4 cup of chopped nuts. I hated this as a kid, but now love it as an adult, so either way works!
Dairy-Free Note: Not all chocolate chips are dairy-free, but many are! Check the label when you need a dairy-free recipe. Enjoy Life brand is a great allergy-friendly option.
How to Make 3-Ingredient Fudge with Condensed Milk
Step 1:
Add the chocolate chips, condensed coconut milk, coconut oil, and salt to a heat-safe bowl. You can melt this together in the microwave or in a double boiler on the stove top.
To create a double boiler, fill a small saucepan with 1 inch of water and heat it over high heat on the stove. Arrange the heat-safe bowl snugly over the top of the pan. When the chocolate chips look glossy, stir well with a spatula until the mixture is smooth.
Alternatively, you can microwave this for 60 seconds, then stir well. You shouldn’t need to heat it any longer than that, but if you do, try using intervals of 15 seconds each. If you overheat the chocolate chips, they can burn or become grainy, which isn’t ideal.
If you want to add chopped walnuts, now is the time to stir them in. (But that’s optional!) I tested it both ways when taking these photos; you can see the nut version later in this post.
Step 2:
Once the mixture is smooth, lightly oil a 9-by-5-inch loaf pan. Then press a piece of parchment paper into the bottom of the pan. The oil will hold the parchment paper in place, and the parchment will make it very easy to lift the fudge out of the pan later.
Transfer the mixture to the prepared pan and smooth the top with a spatula. Place the pan in the fridge to let the fudge firm up for at least 2 hours.
Serving Tips
When the fudge in the center of the pan feels firm to the touch, it’s ready to slice and serve. Use the parchment paper to lift the fudge from the pan. Then use a sharp knife to cut it into small squares.
This fudge is quite rich, so I recommend keeping the pieces small. I usually cut these into 24 pieces, as you can see in the photo above. (I cut it into thirds lengthwise, then made 8 rows the other way.)
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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.
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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.
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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.
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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.
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.)
Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 52mg | Potassium: 125mg | Fiber: 1g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 0.2mg
More Recipes to Try
If you try this 3-Ingredient Fudge recipe, please leave a comment and star rating below to let me know how you like it.