All the ingredients for our dairy-free microwave fudge. Taken by Allspice Photography, LLC.
The butter, sugar, and evaporated coconut milk, melted together. Taken by Allspice Photography, LLC.
Adding in the chocolate chips, marshmallows, and vanilla extract. Taken by Allspice Photography, LLC.
Melting in the chocolate chips, marshmallows, and vanilla extract. Taken by Allspice Photography, LLC.
Stirring together the chocolate chips, marshmallows, and vanilla extract. Taken by Allspice Photography, LLC.
Combining everything for the fudge together in the microwave. Taken by Allspice Photography, LLC.
Pouring the finished dairy-free microwave fudge into a pan. Taken by Allspice Photography, LLC.
Cooling the dairy-free microwave fudge before scoring. Taken by Allspice Photography, LLC.
This is my mom’s favorite recipe for our super easy dairy-free microwave fudge! Tastes exactly like you spent hours making it but it only takes about 10 minutes of cooking time. It’s fun for the kiddos to help with too and super easy to add extra ingredients to. See below for some other fun variations we’ve made before including peanut butter, pecan, and Biscoff dairy-free microwave fudge!
Please check out this awesome list of some non-dairy chocolate chip brands (we weren’t specific below with ours for the sake of limited brand availability everywhere). For a blog about this and other holiday baking recipes, check out this blog here later.
*Note, you can switch out the plant-based butter and evaporated coconut milk for regular butter and evaporated milk if you’re not non-dairy.
Dairy-Free Microwave Fudge
Ingredients
For Original Fudge & Variations:
- 0.5 cup Country Crock plant based butter
- 2 cup Sugar
- 0.66666666666667 cup Evaporated coconut milk
- 2 cup Mini marshmallows
- 0.25 cup Dark chocolate chips
- 0.75 cup Semi-sweet chocolate chips
- 0.5 tsp Vanilla extract
For Peanut Butter Fudge:
- 0.33333333333333 cup Creamy peanut butter
- 0.5 cup Salted peanuts, chopped
For Pecan Fudge:
- 0.33333333333333 cup Pecan butter
- 0.5 cup Toasted salted pecans, chopped
For Biscoff Fudge:
- 0.33333333333333 cup Biscoff Cookie
- 0.5 cup Biscoff cookies, finely chopped/crumbled
Instructions
Instructions for all fudge variations:
- Start by lining an 8" x 8" baking pan with aluminum foil, extending it over the edges of the pan to cover completely. Butter the foil to prevent the fudge from sticking and set aside.
- Put 1/2 cup of butter into a 2-3 quart microwave safe bowl, cooking uncovered on HIGH power for 45-60 seconds (or until the butter is melted).
- Next, add the sugar and evaporated coconut milk, stirring well until combined.
- Place back into the microwave and cook uncovered for eight minutes total, removing and stirring again every three minutes.
- Once eight minutes is up, remove from microwave and add in the marshmallows, chocolate chips, and vanilla. Stir vigorously until well combined and both chocolate and marshmallows are completely incorporated.
- Quickly pour mixture into prepared, foil lined pan, as it will begin to harden in the bowl otherwise! Place fudge into the fridge or freezer for 5-10 minutes to bring to room temperature before taking out and scoring, gently cutting into 1-2 inch squares.
- When the fudge is firm (after about 1-2 hours in the fridge), use the foil to lift the fudge out of the pan, and move to a cutting board to fully cut the fudge into squares. Store in a Tupperware container or ziplock bag in the fridge for up to two weeks.
Peanut Butter Fudge - Extra Instructions:
- During Step 5 above, stir 1/3 cup creamy peanut butter into fudge mixture with marshmallows, chocolate chips, and vanilla until completely incorporated.
- Once mixture is poured into the foil pan, add the chopped peanuts on top and gently press them into the top of the fudge so they stick better. Then complete the rest of the steps as above.
Pecan Fudge - Extra Instructions:
- During Step 5 above, stir 1/3 cup pecan butter into fudge mixture with marshmallows, chocolate chips, and vanilla until completely incorporated.
- Once mixture is poured into the foil pan, add the chopped pecans on top and gently press them into the top of the fudge so they stick better. Then complete the rest of the steps as above.
Biscoff Fudge - Extra Instructions:
- During Step 5 above, stir 1/3 cup Biscoff cookie spread into fudge mixture with marshmallows, chocolate chips, and vanilla until completely incorporated.
- Once mixture is poured into the foil pan, add the Biscoff crumbled cookies on top and gently press them into the top of the fudge so they stick better. Then complete the rest of the steps as above.