Creamiest Gluten-Free Fudge (Easy, No-Fail Recipe)

Name: Creamiest Gluten-Free Fudge (Easy, No-Fail Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups granulated sugar; ¾ cup (12 tbsp) unsalted butter; ⅔ cup (5 ounces) evaporated milk; 2 cups dark chocolate chips (Nestle Dark or Ghirardelli 60% Cacao); 1 teaspoon vanilla extract; 7 ounces marshmallow fluff (or marshmallow creme); 1 cup (optional) chopped walnuts or pecans (see recipe notes for other variations)

6 steps

Prep:5minCook:10min

Learn how to make ultra smooth and creamy fudge that is not only easy, but safe for those on a gluten-free diet! Use the fool-proof homemade recipe, made without condensed milk, for a traditional chocolate version, peanut butter fudge, Oreo fudge, or choose from the variety of gluten-free mix-in ideas. I'll teach you the secret for making fudge perfectly every time!

Updated at: Mon, 09 Dec 2024 07:29:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories255.9 kcal (13%)

Total Fat11 g (16%)

Carbs39 g (15%)

Sugars33.6 g (37%)

Protein1.3 g (3%)

Sodium15.2 mg (1%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

3 cupsgranulated sugar

¾ cupunsalted butter

⅔ cupevaporated milk

2 cupsdark chocolate chips

Nestle Dark or Ghirardelli 60% Cacao

1 teaspoonvanilla extract

7 ouncesmarshmallow fluff

or marshmallow creme

1 cupwalnuts

optional, chopped, or pecans

Instructions

Step 1

Measure the ingredients and prep the pan. The recipe goes quick and you'll want to have everything ready to go. Line a 11X7-inch pan with foil or parchment paper. For thicker fudge use a 8X8-inch pan, for slightly thinner use a 9X9-inch pan.

Step 2

Place the sugar, butter, and evaporated milk in a medium, heavy-bottom saucepan.

Step 3

Bring to a rolling boil over medium heat, stirring constantly. A rolling boil is where there are bubbles throughout, not just at the edges. After it has reached full boil stage, continue to cook and stir for 4 minutes. For best results use a candy thermometer to check the temperature. When it is 234ºF remove from the heat. If you do not have a thermometer remove from the heat after 4 minutes at full boil. The mixture will have thickened and reduced slightly.

Step 4

Immediately stir in the chocolate chips and vanilla extract. Then stir in the marshmallow fluff and any mix-ins, such as nuts

Step 5

Pour the fudge mixture into the prepared pan, smoothing evenly. Let it sit at room temperature for 2-3 hours to cool completely before slicing with a sharp knife. Store in an airtight container at room temperature up to 2 weeks.

Step 6

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