Gluten free fudge made with homemade corn free marshmallow fluff. A no bake gluten free recipe.
I’d call this marshmallow gluten free fudge, but really it’s just basic fudge with one notable exception: homemade gluten free corn free marshmallow fluff/creme. Which we then turn around and make right into the “fantasy fudge” recipe we all know and love, mostly from the side of the fluff container. I just added some extra fluff on top to swirl.
And if you thought you didn’t love marshmallow creme, then you haven’t had homemade marshmallow creme. fluff. creme. And yes, I understand that it’s not a virtue to love different forms of cooked sugar. But I want you to be happy, you see.
This fudge is thick and rich, but if you don’t count the time it takes to set up in the refrigerator (and why would you count that?), it comes together in minutes. All you need is a candy thermometer, and if you don’t have one yet, now it’s finally time.
The fluff has just a few ingredients. Whip egg whites (you can always use pasteurized eggs if you’re worried about raw egg whites, or you can even try using reconstituted pasteurized powdered egg whites). Then cook the sugar solution to softball stage (240°F), and pour it down the side of the mixer bowl. Then whip whip whip.
And look what happens! Then, just use it in the rest of the basic fantasy fudge recipe. It won’t fail, it won’t stress you out. And because we use cream of tartar in the fluff instead of corn syrup to stabilize the sugar mixture, it’s corn free!
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Prep time:Cook time:Yield:16 pieces
2 (60 g) egg whites, at room temperature
1 1/4 cups (250 g) sugar
1/2 cup (4 fluid ounces) water
1/8 teaspoon cream of tartar
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
5 ounces evaporated milk
12 tablespoons (160 g) unsalted butter, chopped
3 cups (600 g) sugar
1/4 teaspoon kosher salt
12 ounces semi-sweet chocolate, chopped
7 ounces Marshmallow Fluff, plus more for swirling on top
2 teaspoons pure vanilla extract
First, 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. 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 (240°F on an instant read candy thermometer). 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. Grease well a 9 inch square pan, and then line it with foil (allowing some of the foil to overhang the pan). Smooth out any wrinkles. In a clean, medium saucepan, place the evaporated milk, butter, sugar and salt. Bring to a boil, stirring constantly, until it reaches 235°F (about 4 minutes). Remove the pan from the heat, add the chopped chocolate and mix until the chocolate is melted. Add the 7 ounces of marshmallow fluff and the vanilla, and mix to combine. 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.
Allow the fudge to chill in the refrigerator for at least 4 hours or up to overnight, until solid. Remove from the refrigerator and lift the fudge out of the pan by the overhung foil. Slice into 16 pieces. Serve chilled.