Easy Dairy-Free and Vegan Fudge Recipe (2024)

FAQs

What is a substitute for whole milk in fudge? ›

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Carnation Vegan Condensed Milk Alternative 370g Tin

Approved by the Vegan Society, our Vegan Condensed Milk Alternative can make all your favourite Carnation® recipes vegan, including Banoffee Pie, Fudge, Cheesecake, Millionaire's Shortbread and so much more.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Coconut cream or full-fat coconut milk, which can be chilled and whipped to create a whipped cream-like consistency. Almond, soy, or oat milk can be used as a substitute for regular milk in baking recipes. Cashew cream can be made by blending soaked cashews with water, it has a creamy texture and a mild flavor.

It's actually pretty simple. Take a can of full-fat coconut milk and some sugar (or a vegan sweetener of your choice). Simmer it down until it thickens up, and voila, vegan condensed milk. And if it's a dulce de leche flavor you're after, just keep that simmer going until the mix caramelizes.

Coconut milk powder also works but can result in a much thinner consistency, though that's still fine for use in recipes. If you have any difficulty finding soy milk powder locally (try health food stores) then you can get it online. Coconut oil – helps with the texture of this condensed milk.

Many vegan bakers agree that the easiest and tastiest dairy-free alternative to condensed milk is made with coconut milk. Since thickness is part of what you're looking for, it's helpful that full-fat coconut milk is already quite dense.

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

Why can't you make fudge when it's raining? ›

Cooking in High Humidity Can Cause Problems

Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible.

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

Busy parent chefs of the world, this recipe solves all those problems. It took a lot of trial-and-error to perfect but it's simple, it uses stuff you probably already have, and it produces a flakey-melty delectable consistency every single time. Finally, a 2% milk fudge that you can whip up without the hassle.

You can simply add half and half to your skim milk, about 1 tablespoon (half ounce) per cup of 1% milk to make a new cup of whole milk (slightly more than a cup). Save this answer. Whole milk is 4% fat, so you need to increase your fat by 3%.

heavy cream and half and half are good substitutions for whole milk, if necessary.