Dairy Free Fudge

This dairy free fudge is amazing! Not only is it incredibly easy to make, but it’s also the best tasting fudge I’ve ever had.

To be honest with you, until I tried this fudge I was never much of a fudge person. However, this fudge recipe has turned me into a true fudge lover!

I also really love how easy this recipe is!

I had tried to make fudge before by melting chocolate but for some reason my fudge would never set.

This recipe on the other uses cocoa, and I can make it on the stove or in the microwave – whichever I want.

If you like this dairy free fudge, you may also like my dairy free eggnog and my dairy free brownies.

History of Fudge

Fudge became popular in the United States during the late 1800s and the time recipes for it were printed in many periodicals and advertisements.

This was partly due to the fact that ordinary people were able to make it in their homes without any special equipment.

It was also popular because it was wasn’t expensive, and fell in the middle between expensive candies and the cheapest sweets.

In fact, it became so popular that specialized fudge shops began opening in tourist areas.

Making fudge was a popular activity at women’s colleges.

On December 23 1894 The Sun printed a recipe for Vassar’s fudge.

The article stated quoted a girl saying that “nearly every night at college, some girl may be found somewhere who is making fudges or giving a fudge party.”

It then went on to explain that “fudges are Vassar chocolates, and they are simply the most delicious edibles ever manufactured by a set of sweetmeat-loving girls. Their origin is wrapped in mystery. We only know that their recipe is handed down from year to year by old students to new, and that they belong peculiarly to Vassar.”

The student instructed “To make them take two cups of sugar, one cup of milk, a piece of butter one-half the size of an egg, and a teaspoonful of vanilla extract.” Oddly the chocolate is forgotten to be mentioned.

She explained that “the mixture is cooked until it begins to get grimy. Then it is taken from the fire, stirred briskly, and turned into buttered tins. Before it hardens it is cut in squares. You may eat the fudge either cold or hot; it is good either way.”

Then, adorably she adds that “it never tastes so delicious, however, as when made at college over a spluttering gas lamp in the seclusion of your own apartment. The various difficulties that this method entails but makes the fudge taste sweeter.”

In 1909 the cookbook Chocolate and Cocoa Recipes, by Miss Parloa has three different fudge recipes named after three girls colleges, Vassar, Smith, and Wellesley.

The Vassar recipe not terribly different than the recipe for fudge given in the news paper. And the fudge recipe for Smith College fudge was also printed in 1923 in General Welfare Guild Cook Book.

Vassar College Fudge Recipe

• 2 cups sugar
• 1 cup cream
• 1 tablespoon butter
• 1/4 cake of Baker’s chocolate (4 ounces)

Chop chocolate. Heat sugar and cream until hot, and add in chocolate. As soon as it begins to boil, add in the butter. Continue to cook on a low boil until thickened and creamy. Remove from heat and beat until cool, then pour into a buttered mold. Cut into diamond shapes once set up.

Smith College Fudge Recipe

• 1/4 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 1/4 cup molasses
• 1/2 cup cream
• 2 squares baker’s chocolate, chopped fine
• 1 1/2 teaspoons vanilla

Melt butter in a heavy saucepan. Add in sugar, brown sugar, molasses and cream. Bring to a boil, and continue to boil for 2 1/2 minutes, stirring constantly. Add the chocolate, and boil on moderate heat for another 5 minutes. Remove from heat, and add in the vanilla. Stir until the mixture thickens, and transfer into a buttered mold. Cut when cool.

Wellesley College Fudge Recipe

• 2 cups sugar
• 1 cup cream
• 2 squares Baker’s chocolate
• 1 tablespoon butter
• 1/2 pound small marshmallows

Warm the sugar and cream together in a heavy saucepan. Add in the chocolate, and boil until hard ball stage. Add the butter, and remove from the heat. Stir in marshmallows, a little bit at a time, until the mixture is smooth. Pour into buttered mold, and cut into squares when cool.

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

The best way to measure dry ingredients is with a scale. However, this is not commonly done in the United States, where dry measuring cups are used instead.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because it can lead to using more of the ingredient than called for.

The exception is brown sugar. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them in and then level them off.

DRY VS LIQUID MEASURING CUP

Dry measuring cups are a set of cups that often come with measuring spoons. Each cup is a different measurement just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are cups that have measuring lines on the side to mark the measurements.

The problem with using liquid measuring cups to measure dry ingredients (like flour and cocoa) is that they are powders. So, as you shake the cup to level them off, the powders settle and you end up with more than you need.

I tested this with a friend who didn’t believe me and we ended up with a number of tablespoons more than the recipe called for.

WHY sift Powdery Ingredients

There are a number of benefits to sifting powdery ingredients like flour and cocoa.

First of all, flour is often sifted before use to aerate it and remove any lumps. This helps in achieving a lighter texture in baked goods. 

Secondly, if you measure flour that’s just been sifted, you can get a more accurate measurement than from flour that’s been packed tightly in a bag. 

In addition, sifting dry ingredients together, such as flour, cocoa, and baking powder, helps make sure they’re evenly dispersed.

Cocoa

Cocoa adds a rich chocolate flavor and a nice brown color to recipes. It also helps balance sweetness in recipes, adds moisture to baked goods, and can be used to decorate food.

It’s used to make recipes like brownies, chocolate cake, chocolate sauce, chocolate cookies, chocolate muffins, and chocolate cupcakes. Cocoa can also be found in surprising places like cinnamon babka (just for the purpose of coloring) and savory dishes, such as chili and mole sauces.

The color can vary depending on the type of cocoa used. Natural cocoa powder tends to create a lighter color, while Dutch-processed cocoa results in a darker one.

Cocoa also adds moisture to recipes, giving baked goods a softer and tenderer texture.

Also, when combined with baking soda, cocoa’s acidity activates the leavening agent, contributing to the rise and lightness of baked goods.

Furthermore, cocoa is often used for decorative purposes. It is dusted on top of cakes, used as a coating for truffles, sprinkled over whipped cream, and to create a dusted effect for plated desserts.

WHICH TYPE OF COCOA TO USE

When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise. 

This allows you to have better control of the sweetness of what you’re making. 

There are three basic forms of unsweetened cocoa powder: natural cocoa powder, dutch-processed cocoa power, and raw cocoa powder.

NATURAL COCOA POWDER

Natural cocoa powder comes from cocoa beans that are fermented, roasted, processed at a higher heat, and milled into a powder.

It’s bitter with a very strong and concentrated chocolate flavor.  

This cocoa powder is acidic and is often used in recipes calling for baking soda because the two react with each other to allow your baked good to rise.

This is most commonly used, and should be used, in recipes that simply say “cocoa powder.”

DUTCH-PROCESSED COCOA POWDER

Dutch-processed cocoa powder starts with cocoa beans that have been washed in potassium carbonate, which neutralizes their acidity.  

Since Dutch-processed cocoa powder is neutral, it does not react with baking soda.

When baking, Dutch-processed cocoa is often paired with baking powder. 

Dutch-processed cocoa powder can also be used in place of natural cocoa powder in recipes that don’t require leavening.

These include sauces, hot cocoa, frostings, ice cream, pudding, etc.

If you only have Dutch-processed cocoa powder on hand, you can substitute it for neutral cocoa powder.

Just make sure to add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.

RAW CACAO POWDER

Raw cacao powder is different from natural and Dutch-processed unsweetened cocoa powder.

It’s pure powder from the cacao bean and isn’t nearly as processed as either natural or Dutch-processed.

Cocoa is processed at high heat, which destroys much of the nutritional benefits of the cacao seed.

Also, cocoa powder is often alkalized during processing to reduce acidity. The result is a product that’s less bitter and more soluble when added to liquids.

Cacao powder, on the other hand, is made of fermented – not roasted – seeds that are processed at low temperatures and then milled into a powder, ensuring that its nutritional benefits and its bitter flavor are preserved.

You can use raw cacao powder in recipes that don’t specify Dutch-processed cocoa powder, however it is best not to try to.

Compared to cocoa powder, cacao powder has a stronger flavor, it is not as absorbent as cocoa powder, and it is more acidic, so it will react differently with baking soda. 

Sweetened Cocoa

Sweetened cocoa contains sugar and is suitable as a hot chocolate mix, but not suitable for recipes.

What’s the difference between cocoa powder and cacao powder?

Cocoa powder is made by roasting cacao beans and processing them at high heat.

Cacao powder is made by cold-pressing unroasted cacao beans. It’s often considered more “raw” and retains more nutrients.

Both can be used interchangeably in recipes.

Can I use Dutch-processed cocoa instead of natural cocoa?

Yes, but it can affect the acidity and leavening in the recipe. Adjustments may be needed for baking powder or baking soda.

To do this, simply add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.

Can I use sweetened cocoa mix instead of unsweetened cocoa in baking?

No, because sweetened cocoa mix contains sugar. The added sugar can alter the sweetness and moisture of the recipe.

How to substitute chocolate with cocoa powder in recipes

How you substitute chocolate with cocoa powder depends on the type of chocolate that is called for. Mix the ingredients together in a bowl first before adding them to the rest of the recipe.

Cocoa substitute for semisweet 

1 tablespoon of unsweetened cocoa powder plus 2 teaspoons of sugar and 2 teaspoons of oil or shortening is equivalent to 1 ounce of semisweet chocolate.

Cocoa substitute for unsweetened chocolate

3 tablespoons unsweetened cocoa powder plus 1 tablespoon oil or shortening is equivalent to 1 ounce of unsweetened chocolate.

Cocoa substitute for sweet baking chocolate

¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 tablespoons oil or shortening is equivalent to 4 ounces of sweet baking chocolate.

How do I prevent lumps when using cocoa in recipes?

Sift the cocoa into the bowl to remove lumps.

How to Store Cocoa

Store cocoa in an airtight container and keep in a cool, dark place to prevent moisture absorption and maintain flavor.

Sugar

The primary role of sugar is to be a sweetener. However, sugar also contributes to the tenderness and moistness of the baked good by absorbing and retaining moisture and helps create the golden brown color when baking as it caramelizes.

Recipes with more sugar often result in softer, moister textures. However, I learned the hard way that too much sugar leads to a sticky mess.

When it’s heated, sugar caramelizes, resulting in a rich, complex flavor and a brown color. This adds both flavor and color to baked goods and is also the process in which caramel sauce, dulce de leche, caramel candies, and regular candies are made.

When used in recipes containing yeast, the sugar is eaten by the yeast, producing carbon dioxide and causing the dough to rise.

Sugar also acts as a preservative in jams, jellies, and fruit preserves by reducing water activity and preventing microbial growth.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe calls for “sugar” without specifying anything else, it’s referring to regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand, whether it is dark brown sugar, light brown sugar, or demerara sugar – which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different, depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as “raw sugar.” But, despite this name, the sugar is not really “raw.”

Instead, it’s partially refined sugar that retains some of the original molasses.

The term “raw sugar” may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea, but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and minerals.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a grain finer than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners’ sugar, is a sugar with a powdered texture.

This sugar is rarely used for baking. Instead, it is used for dusting desserts and making frosting, icing, and glazes.

In some countries, you can also find powdered vanilla sugar.

It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

Vanilla Extract vs Vanilla sugar

In my recipes, I don’t specify what kind of vanilla to use.

The reason for this is that in the States, vanilla extract is exclusively used.

Meanwhile in Israel, along with many European countries, vanilla sugar is common.

In most, if not all recipes, both vanilla extract and vanilla sugar can be used.

In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.

Replacing Sugar with Honey

If you’d prefer to use honey instead of sugar, you can do so with pretty good results.

Honey can be two or even three times as sweet depending on the honey, so for every 1 cup of sugar, you can use 1/2 to 2/3 cup honey.

Since honey adds liquid, you need to remove some to balance it out.  For every cup of honey, remove a 1/4 cup of liquid.

Also, it burns faster than granulated sugar, so you want to lower the baking temperature by 25 F.  In addition, check it early and often to avoid burning or overbaking.

How to Store Sugar

Sugar should be stored in an airtight container to prevent clumping and moisture absorption, and kept in a cool, dry place.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids.

Vanilla pods have been used for flavoring since the Aztecs and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel. 

It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar, which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract. 

You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla or vanilla essence, is made from synthetic vanilla. 

This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa. 

However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well. 

So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

Can vanilla extract be used as a substitute for vanilla beans?

Yes, vanilla extract can be used as a substitute for vanilla beans. Use about 1 teaspoon of vanilla extract for each inch of vanilla bean.

How to Store Vanilla

Pure vanilla extract and other vanilla products should be kept away from heat and light, and should be stored in an airtight container in a cool, dark place.

Instant Coffee

I’ve never seen coffee added to fudge before, but I add it to mine because coffee really brings out the flavor of chocolate and makes it taste richer.

If you want, you can leave it out, but I really think it makes this fudge taste amazing.

Fudge Variations

If you want to have fudge with nuts, mix in 1 cup chopped walnuts to the fudge before pouring it into the pan.

Or for a salty sweet fudge, sprinkle sea salt on top before chilling.

How To Store Dairy Free Fudge

Store in an airtight container or sealable plastic bag.

Fudged stored at room temperature for 1 to 2 weeks or refrigerate for 2 to 3 weeks.

How To Freeze Dairy Free Fudge

Freeze the fudge in a resealable freezer bag. You can freeze it either in pieces or the whole slab.

Fudge will keep for up to 3 months in the freezer. After that it’s still safe to eat but the quality begins to degrade.