This easy gluten free fudge can be made one of three ways: chocolate fudge flavor, vanilla fudge flavor, or peanut butter fudge flavor. All made super easy with sweetened condensed milk.
How this one basic recipe makes 3 different types of easy gluten free fudge
These 3 recipes are the very definition of “easy fudge.” They're all 3 made with sweetened condensed milk, and I was actually quite pleased to see that the fudge sets up best when you use our homemade recipe for sweetened condensed milk.
I only made the recipes with both store-bought sweetened condensed milk and with the homemade variety made with evaporated milk. I haven't tried any of them with the dairy-free kind, or the whole milk kind, but I have every confidence that they would work that way, too. If you're dairy-free, try it and let us know how it goes!
Is fudge gluten free?
Yes, normally fudge is gluten free. We begin with this simple question, since you may have just been wondering if the fudge you have always eaten and perhaps made was already gluten free. But, of course, you'll have to pay careful attention to the ingredients in it, and make sure the environment in which it was made is safe and free of cross-contamination.
How to make chocolate gluten free fudge
We begin with chocolate fudge, since, well, it's a classic. It sets up quick and easy, and tastes as good as the chocolate you use. I've made it with more expensive bittersweet chocolate (usually Scharffen-Berger), and it's amazing.
I've also made it with totally cheapo Baker's semi-sweet chocolate, and you know what? Still delicious. It's fudge, for crying out loud. If you'd like to try making gluten free fudge without sweetened condensed milk, you can try our recipe for marshmallow fudge. If you're vegan, there's also a recipe for vegan fudge here on the blog.
The ingredients for classic chocolate fudge are super simple, of course.
How to make peanut butter flavored gluten free fudge
The peanut butter fudge has no chocolate in it, and chocolate really helps fudge set up, so we need an alternative. To keep the gf fudge from being too soft, we add some confectioners' sugar at the end.
Like our classic gluten free peanut butter cookies, this one's for the peanut butter lovers out there. I would not make this with Sunbutter or Nutella, as they're much softer and I suspect you'd have a mess on your hands. Just my 2 cents. :)
How to make vanilla gluten free fudge
Ah, vanilla fudge. I am working diligently on a non-white-chocolate version of vanilla fudge, but this recipe is all about how to make the simplest fudge, from sweetened condensed milk—and this is how you do it.
Don't forget to add the pinch of salt, though, or the sweetness can be a bit much. And don't try to melt white chocolate chips! They seize. They really just aren't made to melt.
I used white chocolate baking disks, which are made to melt. To be sure even the disks or chopped white chocolate won't seize on you, you'll need to avoid using the microwave, which tends to zap white chocolate too hard and fast.
Want a truly amazing vanilla fudge? Try using homemade white chocolate. Now that would be amazing…
Easy Gluten Free Fudge | 3 Flavors
Ingredients
For the chocolate fudge
- 11 ounces dark chocolate (or semi-sweet chocolate) chopped
- 12 ounces sweetened condensed milk
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
For the vanilla fudge
- 15 ounces white chocolate chopped (or white chocolate disks, but not chips)
- 12 ounces sweetened condensed milk
- ⅛ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
For the peanut butter fudge
- 1 cup (256 g) smooth no-stir peanut butter (the kind that doesn’t separate in the jar)
- 12 ounces sweetened condensed milk
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 ½ cups (173 g) confectioners’ sugar
Instructions
For all 3 types, how to begin.
- Line an 8-inch square baking pan with two sheets of crisscrossed unbleached parchment paper, each overhanging opposite ends of the pan.
- These will be the handles that you use to remove the fudge from the pan once it is set.
- Set the pan aside.
For the chocolate fudge.
- Place the chopped chocolate and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the chocolate is melted and the mixture is smooth.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve. This fudge is the most stable at room temperature.
For the vanilla fudge.
- Place the chopped white chocolate (or chocolate disks) and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (There is no alternative way to melt white chocolate without a very high risk that it will seize.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
For the peanut butter fudge.
- Place the peanut butter and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the mixture is smooth. There is no chocolate that might burn, but the peanut butter will dry out if it is heated too much.)
- Remove the pan from the heat and stir in the salt and vanilla. Add the confectioners’ sugar and mix to combine. The mixture will be thick.
- Scrape into the prepared pan and press into even layer.
- Allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
- This fudge is the softest of the 3 kinds. For a stiffer, more stable fudge, add more confectioners’ sugar by the quarter-cup until you are satisfied with the consistency.
Easy Gluten Free Fudge | 3 Flavors
Ingredients
For the chocolate fudge
- 11 ounces dark chocolate (or semi-sweet chocolate) chopped
- 12 ounces sweetened condensed milk
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
For the vanilla fudge
- 15 ounces white chocolate chopped (or white chocolate disks, but not chips)
- 12 ounces sweetened condensed milk
- ⅛ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
For the peanut butter fudge
- 1 cup (256 g) smooth no-stir peanut butter (the kind that doesn’t separate in the jar)
- 12 ounces sweetened condensed milk
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 ½ cups (173 g) confectioners’ sugar
Instructions
For all 3 types, how to begin.
- Line an 8-inch square baking pan with two sheets of crisscrossed unbleached parchment paper, each overhanging opposite ends of the pan.
- These will be the handles that you use to remove the fudge from the pan once it is set.
- Set the pan aside.
For the chocolate fudge.
- Place the chopped chocolate and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the chocolate is melted and the mixture is smooth.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve. This fudge is the most stable at room temperature.
For the vanilla fudge.
- Place the chopped white chocolate (or chocolate disks) and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (There is no alternative way to melt white chocolate without a very high risk that it will seize.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
For the peanut butter fudge.
- Place the peanut butter and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the mixture is smooth. There is no chocolate that might burn, but the peanut butter will dry out if it is heated too much.)
- Remove the pan from the heat and stir in the salt and vanilla. Add the confectioners’ sugar and mix to combine. The mixture will be thick.
- Scrape into the prepared pan and press into even layer.
- Allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
- This fudge is the softest of the 3 kinds. For a stiffer, more stable fudge, add more confectioners’ sugar by the quarter-cup until you are satisfied with the consistency.
Guest says
Do they taste like milk chocolate?
Deb says
Why not chips? Are they not GF?
tara says
Wondering where u have found gf white chocolate? I’m having a really hard time
Martha Barr Horne says
They all look really yummy! I can’t wait to try these. Easiest fudge recipes I’ve ever seen. White fudge is my favorite, with pecans and Craisins. The tart cranberries and the sweet white chocolate go great together. (Trust me and add those, you won’t be sorry!)
Anneke says
Looking forward to Monday!
Lauren Morra says
Fudge is so Christmas. I recall my mom and aunt having a fudge-off one Christmas and really how could anyone lose when there was that much fudge to enjoy? Super excited for the chocolate fudge :)
Kristen Swonger says
can you substitute canned coconut full fat milk for the condensed milk to make it mostly dairy free?
Lucy says
I rarely buy fudge, my sis in-law makes it each year, so I haven’t made any yet! I think the times are changing and I should make all these :) Make great gifts too :)
Jennifer S. says
Soooo… yes I have purchased fudge in the grocery store or a candy shop, you know why? they always get me with these super fancy fudges with all sorts of yummy stuff on top or mixed in… then I’m just like, oooo.. yeah. and I’m sucked in. Which is funny because I’m not a super big fudge person but I’m definitely thinking of making it to GIVE to others this holiday season. thanks for the recipes … but um, wouldn’t a nutella fudge be really awesome? just saying…. can’t wait for MONDAY!
Donia Robinson says
I bet you could add hazelnuts or hazelnut flavoring somewhere along the way and make it Nutella-like. I like the smell of Nutella, but the texture is SO weird. Not a solid or liquid. Plasma?
My husband is a sucker for those fudge shops, too. Super thick slabs of fudge, be-decked with all manners of goodies. No nuts or chunkies in my fudge, please. I like to savor the smooth texture!
A chunkie = what I’ll be if I eat too much of this fudge…
Martha Barr Horne says
Oh yes, I am a sucker for it, too. It’s a typical vacation, tourist trap for me. One I remember from Myrtle Beach, they are singing, dancing, stirring, everyone in the store is clapping and dancing along. Then they pass out free samples. There’s also a “special” deal, buy 3 slabs, get one free, or something. By the time I leave I have easy spent $30 on fudge! Afterwards, I’m saying, “what heck did I do!” Thinking I could have made 10 or 15 lbs of it for that kind of $ !!!
These are definitely on list to make this year, all 3!