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!
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.
Place the sugar, butter, and evaporated milk in a medium, heavy-bottom saucepan.
3 cups granulated sugar, ¾ cup (12 tbsp) unsalted butter, ⅔ cup (5 ounces) evaporated milk
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.
Immediately stir in the chocolate chips and vanilla extract. Then stir in the marshmallow fluff and any mix-ins, such as nuts
2 cups dark chocolate chips, 1 teaspoon vanilla extract, 7 ounces marshmallow fluff, 1 cup (optional) chopped walnuts or pecans
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.
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Notes
Gluten-Free Oreo Fudge
When prepping the recipe ingredients chop or crush 12 gluten-free Oreos. Measure out 1/2 cup crushed Oreos and set aside the remaining. The remaining will be mixed into the fudge.
Instead of 2 cups chocolate chips, replace with an equal amount of white chocolate chips (read labels carefully).
Prepare the recipe as directed. After stirring in the marshmallow fluff, mix in the crushed Oreos. Spread in the prepared pan and then sprinkle the remaining 1/2 cup Oreos on top. Press down slightly.
Gluten-Free Peanut Butter Fudge
Prep the ingredients and pan. Instead of chocolate chips, use a 10 ounce bag of peanut butter chips (Reese's Peanut Butter Baking Chips are gluten-free). You will also need to measure out 1/3 cup creamy peanut butter.
Prepare the recipe as directed. After stirring in the peanut butter chips, mix in the marshmallow fluff and peanut butter. If desired, you may also stir in 2/3 cup chopped peanuts or sprinkle some on top after spreading in the pan.