Delicious and Easy Fudge (Dairy Free)

Recipe inspired from Potter family traditional holiday fudge. My kids and husband love this holiday tradition and were very disappointed a few years ago when i tried to reduce the sugar for this tasty sweet. While I did make a couple changes, no one noticed as it still tastes amazingly delicious and you really only need one piece to satisfy your sweet tooth (ok, maybe two).

INGREDIENTS:

3 cups of dark chocolate and dairy-free chips (see notes below for brand recommendations)
2 7 oz cans of sweetened condensed coconut milk (I have not seen this in one 15 oz can)
dash of sea salt
1 1/2 tsp pure vanilla extract

INSTRUCTIONS:

Line an 8'“ x 8” pan with parchment paper, leaving a few inches above the pan so that you can easily remove the fudge before cutting into squares.
Set up a double broiler by filling a pot with a few inches of water and bring to a boil. Add another pot on top with the chocolate chips (this should fit nicely and not fall off). Melt the chocolate and stir occasionally so as to not burn.
Once melted remove immediately from the heat and stir in the sweetened condensed coconut milk, salt and vanilla.
Pour the fudge into the parchment paper lined pan and spread evenly. Chill the fudge in the refrigerator for at least 2 hours.
Remove from fridge and turn the fudge face down onto a cutting board. Peel off the parchment paper and cut into 1” squares. Store in fridge.

NOTES:

I use ‘Lets do organic’ non-dairy sweetened condensed milk which you can find at Whole Foods, co-ops and at Thrive Market.
I use the following brands of non-dairy chocolate chips: Pasha Organic 85% bitter sweet dark chocolate chips and Enjoy Life Dark Chocolate chips.
You can also add chopped nights into the fudge mixture before spreading in the pan or top with nuts (walnuts taste great).

DELICIOUS AND EASY FUDGE (DAIRY FREE)

Author: Stephanie Potter

Ingredients

3 cups of dark chocolate and dairy-free chips (see notes below for brand recommendations)
2 7 oz cans of sweetened condensed coconut milk (I have not seen this in one 15 oz can)
dash of sea salt
1 1/2 tsp pure vanilla extract

Instructions

Line an 8'“ x 8” pan with parchment paper, leaving a few inches above the pan so that you can easily remove the fudge before cutting into squares.
Set up a double broiler by filling a pot with a few inches of water and bring to a boil. Add another pot on top with the chocolate chips (this should fit nicely and not fall off). Melt the chocolate and stir occasionally so as to not burn.
Once melted remove immediately from the heat and stir in the sweetened condensed coconut milk, salt and vanilla.
Pour the fudge into the parchment paper lined pan and spread evenly. Chill the fudge in the refrigerator for at least 2 hours.
Remove from fridge and turn the fudge face down onto a cutting board. Peel off the parchment paper and cut into 1” squares. Store in fridge.

Notes

I use ‘Lets do organic’ non-dairy sweetened condensed milk which you can find at Whole Foods, co-ops and at Thrive Market.
I use the following brands of non-dairy chocolate chips: Pasha Organic 85% bitter sweet dark chocolate chips and Enjoy Life Dark Chocolate chips.
You can also add chopped nights into the fudge mixture before spreading in the pan or top with nuts (walnuts taste great).