Foolproof Gluten Free Fudge Recipe | With Easy Homemade Fluff

stack of marshmallow cream fudge on white platter

5 from 15 votes

Prep Time : 10

Cook Time : 15

This marshmallow cream fudge recipe makes the smoothest, most decadent fudge you've ever had—without condensed milk or corn syrup.

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This gluten free fudge recipe is smooth as silk, with tons of rich chocolate flavor. The sugary sweetness is balanced with just the right amount of buttery flavor and rich, melted chocolate.

Serve it chilled until cold, or at cool room temperature for the type of fudge you can really sink your teeth into!

Closeup image of pile of brown squares of fudge with white swirl on top

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Why is this the best gluten free no-fail fudge recipe?

This classic fudge recipe is adapted from the recipe for fantasy fudge on the side of the Kraft brand's Marshmallow Creme, but with dark chocolate instead of semi-sweet chips. And we begin with a batch of our homemade version of that marshmallow goodness.

This fudge is still solid even as it warms up, which is exactly the consistency you want. Fudge is usually served chilled, but it shouldn't melt at cool room temperature.

If you don't count the time it takes to set up in the refrigerator, this fudge only takes minutes to make. All you need is a candy thermometer; if you don't have one yet, now it's finally time. 🌡

This recipe won't fail. And it won't stress you out!

4 images of fudge making, butter and sugar in a pan, bubbling, dark with chocolate melted in, and light brown with marshmallow fluff mixed in

How to make marshmallow cream for this no fail fudge recipe

The marshmallow mixture has just a few essential ingredients: egg whites, sugar, and water. The recipe also calls for cream of tartar, salt, and vanilla, but you can make the fluff without them.

Whip the egg whites

We begin by whipping raw egg whites until they form soft peaks when you pull the whisk away. The peaks shouldn't seem dry or crumbly at all, and should fall over on themselves when you turn the whisk upright.

If you're concerned about the raw egg whites, you can always use egg whites from the carton, which are already pasteurized. They may not form perfectly stable peaks when you whip them, so your fluff will be a little more limp and soft, but the recipe will still work.

Cook the sugar

Next, cook the sugar solution to softball stage (240°F). The least expensive candy thermometer is all you need. Here's the type of candy thermometer you see in the photos and video.

Next, pour the hot sugar mixture down the side of the mixer bowl, taking care to avoid hitting the whisk as it whips, or the sugar mixture will splatter. Then whip whip whip.

Once the fluff/creme is made, you can put it in a sealed container and store it in the refrigerator for at least 3 days. This fudge is only moments away once the fluff is done. And if you thought you didn't love marshmallow creme, then you haven't had homemade marshmallow cream.

Squares of brown fudge on white paper, piece in center with bite taken

Corn-free marshmallow fluff fudge

This marshmallow fudge is made using cream of tartar in the fluff recipe, to help stabilize the sugar as it cooks. Corn syrup is often used when you're cooking sugar as a stablizier, which prevents the sugar from forming crystals as it heats.

I don't mind using corn syrup. But I know that lots of people either must avoid corn products, or simply don't like even the idea of corn syrup (that's why our gluten free pecan pie is made without corn syrup, after all!).

If you don't have cream of tartar, you can replace it with a tablespoon of light corn syrup, if that works for you. You can also try using 1 teaspoon of freshly squeezed lemon juice.

Brown fudge with white swirl on top in square metal pan lined with aluminum foil

Tips for making the best gluten free fudge

If you're new to cooking sugar, for the marshmallow fluff or the marshmallow fudge itself, here are some tips to ensure success the very first time.

Cook sugar on medium-high heat, at most. If your stovetop runs hot, use low heat and be patient.
A simple, analog candy thermometer is a must-have to cook sugar. Cooking for fixed time periods can lead to broken mixtures.
For easily scoopable marshmallow fluff/creme, chill it for up to a day ahead of time.
Slice your fudge into squares when it's not quite rock hard.
Run your cutting knife under warm water before slicing your fudge.
Nervous? Try a half recipe of fudge first, until you get the hang of it.
Be sure you're using evaporated milk, not sweetened condensed milk! Holy toothache!

9 square pieces of fudge evenly spaced with white swirls on top on white paper

Marshmallow cream fudge stir-in ideas

This is a simple, classic fudge recipe, that suits my family just as it is. But you can also make it much more interesting by adding flavorings and even some mix-ins.

As you're folding the marshmallow fluff into the mixture, add up to 1 full cup of mix-ins. My favorites are peanut butter morsels, white chocolate morsels, and even crushed Butterfinger candies.

Rocky road fudge

You can make nearly anything chocolate into rocky road chocolate by mixing in walnuts, chocolate chips, and mini marshmallows. Instead of miniature marshmallows, just add some additional swirls of marshmallow creme.

In fact, our no churn rocky road ice cream is also made with a marshmallow creme base—and that's been a gluten free dairy free fan favorite for years!

Peppermint fudge

There's plenty of vanilla extract in this fudge recipe, both in the marshmallow creme recipe and in the fudge itself. Try making it peppermint by replacing one of the vanilla extracts with peppermint extract.

You can also try crushing some candy canes and adding the crushed bits to the fudge as you're folding in the marshmallow creme. Or just sprinkle crushed candy canes on top instead of more marshmallow.

Storage instructions

The sugar in this fudge recipe keeps it fresh for quite a while. You can store it cut into squares, or uncut in a single slab.

If you'd like to store it in squares, pile the squares into a tightly sealed container with rigid sides. Refrigerate for weeks and it should still taste fresh.

To store it in a single slab, remove it from the pan and peel off the foil. Wrap it tightly in freezer-safe wrap and store it in the refrigerator or freezer for even longer.

8 squares of brown fudge with white swirl on top arranged in stacked layers on small white plate

FAQs

Is fudge gluten free?

Most types of fudge are made without any gluten containing ingredients and should be gluten free. This fudge certainly is!

Why is my marshmallow cream fudge grainy?

If your fudge, and maybe your marshmallow cream before it, is grainy, your sugars have probably crystallized. Adding cream of tartar or another acid helps prevent crystallization of cooked sugar.
Crystallization happens when some sugar comes out of solution during cooking, dries out, and becomes a grain again. If it returns to the rest of the mixture as a dry crystal, it starts a chain reaction in the rest of the cooking sugar.

Why didn't my fudge set up firm?

If your fudge is setting up too soft, you probably didn't cook your sugar to the softball stage, either in the fluff/creme or when you boiled the butter and sugar for the fudge itself. Be sure you're using a candy thermometer, or you know how to use the cold water test for cooking sugar.
Honestly, even though you may find using a candy thermometer to be intimidating, it takes all the guesswork out of cooking sugar. By the time you drop some cooked sugar into a glass of cold water to see if it's the proper “soft ball” consistency, your sugar is usually overcooked and hard!

Can you freeze this fudge?

Yes! You can freeze it in slices or whole. Just put it in a sealed container that keeps out air to avoid freezer burn.

Why is my fudge oily?

Be careful not to have the heat too high under the butter and sugar mixture when you're making the fudge. If your heat is too high, you risk burning the sugar before it hits the right temperature—and your butter may separate.
If your butter separates during cooking, your fudge mixture won't be fully combined and your fudge may seem oily. Patience is a virtue when cooking sugar!

Can I make this recipe with store bought marshmallow cream?

Yes! Just use 7 ounces of store bought marshmallow fluff or marshmallow creme in place of the recipe for homemade marshmallow fluff. The rest of the recipe is exactly as written!

One piece of fudge with marshmallow fluff on top, dripping down the side on white paper

Popular ingredient substitution suggestions

Dairy free

Replace the butter with vegan butter, to keep that butter flavor but get rid of the dairy. Miyoko's Kitchen and Melt brands are best.

In place of cow's milk evaporated milk, try using coconut milk evaporated milk. Or just simmer some of your favorite unsweetened nondairy milk on the stovetop over low heat until it's reduced by at least half.

Egg free?

Maybe! You may be able to replace the marshmallow fluff, which is made with egg whites, with gluten free marshmallows (made with gelatin).

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Marshmallow Cream Fudge Recipe

This marshmallow cream fudge recipe makes the smoothest, most decadent fudge you've ever had—without condensed milk or corn syrup.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Setting time: 4

Yield: 16 pieces

Author: Nicole Hunn

Equipment

Candy thermometer

Ingredients

For the homemade marshmallow fluff

2 (50 g) egg whites at room temperature
1 ¼ cups (250 g) granulated sugar
½ cup (4 fluid ounces) water
⅛ teaspoon cream of tartar
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract

For the fudge

12 tablespoons (160 g) unsalted butter chopped
3 cups (600 g) granulated sugar
¼ teaspoon kosher salt
5 ounces evaporated milk
12 ounces dark chocolate chopped (try using chocolate with at least 70% cacao)
1 tablespoon pure vanilla extract
7 ounces Marshmallow Creme or Fluff homemade or store bought, plus more for swirling on top

Instructions

Make the marshmallow fluff.

In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites until they form soft peaks. Set the bowl aside briefly.
In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together.
Cook the mixture over medium-high heat until it reaches the softball stage (between 235°F and 240°F on an instant read candy thermometer). Be sure not to cook the sugar on high heat, or the sugar and burn.
Remove the cooked sugar from the heat, and pour carefully down the side of the stand mixer bowl, with the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).
Add the vanilla extract, and increase the mixer to high speed. Beat until stiff peaks form (5 to 7 minutes).

Make the fudge.

Line an 8-inch or 9-inch square pan with aluminum foil, allowing some foil to overhang the pan. Smooth out any wrinkles. Grease the foil completely (or use nonstick aluminum foil), and set the pan aside.
In a clean, medium saucepan, place the butter, sugar, salt, and evaporated milk. Place the saucepan over medium to medium-high heat, and bring the mixture to a boil.
Cook, stirring occasionally, until it reaches 235°F (about 6 minutes). If your mixture is taking a long time to reach the proper temperature, you can try covering the pan loosely with a cover, so less heat is escaping during cooking.
Remove the pan from the heat. Working quickly, add the chopped chocolate and mix until the chocolate is melted. Add the vanilla, then the 7 ounces of marshmallow fluff. Using a silicone or other nonstick spatula, turn the mixture over gently until completely combined.
Working quickly, pour the fudge into the prepared pan and smooth into an even layer. Scatter a few small dollops of marshmallow fluff over the top of the fudge, and swirl with a knife or spatula.
Allow the fudge to cool for about 20 minutes at room temperature, and then place in the refrigerator to chill for about 4 hours, until solid.
Remove from the refrigerator. If you've left the fudge in the refrigerator for up to 12 hours, it may be a bit too solid to slice without crumbling. Allow it to sit at room temperature until it can be sliced easily with a warm knife.
Lift the fudge out of the pan by the overhung foil. Let a large, sharp knife run under warm water, and slice the fudge into 16 pieces. Moisten the knife under warm water after each cut.
Serve immediately. Store leftover pieces in a sealed container in the refrigerator. This fudge will keep chilled for weeks.

Notes

Originally published on the blog in 2013. Recipe unchanged; video and most photos new; most text new.