Two ingredients, no oven, and about five minutes of effort. This plant-based chocolate fudge uses dairy-free condensed milk made with Overherd oat milk powder, so it's completely plant-based without any compromise on richness. Make the condensed milk ahead, then this comes together fast.
Ingredients
200g dairy-free condensed milk (see our recipe) 225g dark chocolate (70% or higher works well)Method
1 Break the dark chocolate into pieces and place in a microwave-safe bowl. Melt in 30-second bursts, stirring between each, until smooth. Don't rush it, overheated chocolate will seize.
2 Pour the condensed milk into the melted chocolate and stir thoroughly until completely combined and glossy.
3 Pour the mixture into a silicone mould or a lined tray and smooth the top with a spatula.
4 Place in the fridge to set for at least 2 hours, or until firm. If the fudge is still too soft after setting, which can happen depending on how thick your condensed milk is. Then tansfer to the freezer until solid.
5 Once set, turn out and cut into pieces. Store in the fridge in an airtight container.
Tips
Melt slowly Microwave in 30-second bursts and stir between each. Chocolate can look unmelted but be close to burning. Go carefully toward the end.
Condensed milk thickness matters The thicker your condensed milk, the firmer the fudge. If yours is on the thinner side, the freezer will be your friend for getting a clean slice.
Line the tray If you're not using a silicone mould, line your tray with baking paper before pouring. It makes turning out the fudge much easier once set.
FAQ
Can you make chocolate fudge without dairy? Yes, this recipe is entirely plant-based. The two ingredients are dark chocolate (most dark chocolate is already dairy-free, but check the label) and dairy-free condensed milk made with Overherd oat milk powder.
Why is my fudge not setting? The most likely cause is the condensed milk being too thin. If it hasn't reduced enough during cooking, the fudge won't firm up properly in the fridge. Try the freezer instead. It should set solid within an hour.
Can I make this recipe without a microwave? Sure! Add 1 inch of a water to a saucepan and bring it to a gentle boil. Break up your dark chocolate into a heatproof glass or metal bowl and sit it neatly on top of the saucepan, making sure the bottom doesn't touch the simmering water. Stir continuously until melted.
Serving suggestions
01 Straight from the fridge Cold fudge has a firmer, cleaner bite. Keep it chilled right up until serving.
02 With coffee A piece alongside a strong black coffee or an Overherd oat milk coffee. Dark chocolate and coffee is a reliable combination.
03 As a gift Cut into neat squares and box up. Homemade fudge travels well from the fridge and looks considerably more impressive than it was to make.
Variations
Sea salt Scatter a pinch of flaky sea salt over the top before refrigerating. It cuts through the sweetness and makes the chocolate flavour sharper.
Espresso fudge Stir a teaspoon of instant espresso powder into the melted chocolate before combining with the condensed milk. Deepens the flavour without tasting obviously of coffee.
Nutty Fold through a handful of roughly chopped toasted hazelnuts or almonds just before pouring into the mould. Adds texture and makes it feel more substantial.
Peppermint Add a few drops of peppermint extract to the chocolate mixture before combining. Go carefully, a little goes a long way.
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