No Fail Fudge – Dairy Free

No Fail Fudge - Dairy Free | The Gluten-Free Homemaker

I realize this recipe is a day late for Christmas, but you might still have gatherings in the week ahead.  I’m sure nobody would complain about having fudge at a New Year’s Eve party, either.

Recipes for no fail fudge abound.  My mom has been making it for years.  I was going to use her recipe until I realized I have three similar but different recipes from her.  This is pretty close to what she makes, though.

Of course, I wanted to make it dairy free.  I was intimidated by the thought of making a dairy free fudge until I saw Alea’s recipe that simply used almond milk.  I decided instead to use MimicCreme—a nut based cream substitute.  If you don’t have MimicCreme, you could try using almond milk or another milk substitute, but I have not tried it that way and don’t know what the results will be.

While this recipe is called “no fail” it is not impossible to make it fail.  The tricky part is cooking the butter, milk, and sugar the right amount of time.  My candy thermometer was broken, so I chose to use the tried and true method of the soft ball candy test.  You can see instructions below.

No Fail Fudge - Dairy Free | The Gluten-Free Homemaker

No Fail Fudge–Dairy Free
Recipe type: Dessert
  • 2 ounces unsweetened baking chocolate
  • 6 Tablespoons Earth Balance buttery sticks or butter
  • 6 ounces MimicCreme (see note) or evaporated Milk
  • 2½ cups sugar
  • ¼ teaspoon salt
  • 12 ounces dairy free chocolate chips
  • 7 ounces marshmallow fluff
  • 1 teaspoon vanilla
  • ½ cup chopped nuts (optional)
  • ½ cup peanut butter (optional)
  1. Melt the baking chocolate in a double boiler. A glass measuring cup in a pot of boiling water works well.
  2. In a heavy pot combine the margarine, MimicCreme, sugar, and salt.
  3. Bring to a full boil over medium and boil for six minutes.
  4. Check the fudge using the soft ball test. Put a few drops of the fudge into a small dish of ice water. Let it cool about 10 seconds, then roll it into a soft ball with your fingers. If you are able to make a soft ball, then it has cooked long enough. If the ball is hard, you have cooked too long. If it doesn’t form a ball, then cook for another 30 seconds and try again. It may take up to an additional 4 minutes of cooking.
  5. Remove from heat and stir in the melted baking chocolate, chocolate chips, vanilla, and marshmallow fluff. Stir and blend well. If adding nuts or peanut butter, also stir them in.
  6. Pour into a greased (butter or margarine) 8 inch square baking dish and chill.
  7. Cut into squares to serve.
I'm sorry to say that MimicCreme is no longer available. Try using a milk substitute such as full fat coconut milk or almond milk.

no fail fudge in dish
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  1. Blue says

    Another recipe that I need to try out. :) I need to check whether my grocery store carries Ricemellow so that I can make this vegetarian/vegan.

  2. Marilyn says

    I always use a candy thermometer when cooking recipes like this, what temp should I be cooking this to ? I don’t feel secure with using the drop in water method, I’ll wind up with toffee instead :) Thanks :)

  3. Dineen says

    Last year, when I was simply gluten free I hardly missed a thing. This year since giving up dairy too, it seems as if everything is calling me that I shouldn’t have. Fudge was the latest thing at the grocery. It’s nice to see that the milk substitutes work and that good old marshmallow creme saves the day.

  4. Terri says

    I love fudge, but I do not eat marshmallows, marshmallow creme or gelatin as they all come from beef tissues – some of you may not know that, and even the kosher variety is made of beef products.
    I made some fudge one year that was delicious but cannot remember how I did it. Seems like it was: cooked sweetened condensed milk with cocoa, sugar and butter, and at the end vanilla. It might be fun to try to duplicate it again.

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