Gluten Free Fudge with Homemade Fluff

Gluten Free Fudge with Homemade Fluff

Gluten free fudge made with homemade corn free marshmallow fluff. A no bake gluten free recipe.

Close up of fudge with a marbled pattern

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.

A close up of marshmallow fluff in container

If you remember how easy it was to turn homemade gluten free corn free marshmallows into rice krispie treats, then you won’t be at all afraid of making this fudge (marshmallows set up with gelatin, and fluff uses egg whites for structure – they’re otherwise nearly the same).

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.

stacks of fudge on cake stand

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.

A close up marshmallow fluff in electric mixer

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.

Marshmallow fluff on mixer

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!

Like this recipe?

Prep time: Cook time: Yield: 16 pieces


Marshmallow Fluff
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.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

Comments are closed.

  • Gluten Monster
    June 11, 2013 at 5:13 AM

    you are so wonderful!

  • Kat
    June 10, 2013 at 12:25 PM

    Any idea how long the fluff would keep after being made? As a child I loved peanut butter and fluff sandwichs. Wouldn’t mind having some to make a snack with not just for using with fudge. Thanks

    • gfshoestring
      June 10, 2013 at 1:31 PM

      Great question, Kat! It keeps in the refrigerator (if your eggs are fresh) for about 2 weeks. Use the freshness of your eggs as a guide. And it would make the fluffernutter sandwich of a lifetime!
      xoxo Nicole

  • Judy Teto
    June 10, 2013 at 12:19 PM

    Can you make the fluff into actual marshmallows?

    • gfshoestring
      June 10, 2013 at 1:30 PM

      You can’t, Judy. But if you follow the link in the post to my rice krispie treats with homemade marshmallows, you’ll find what you’re looking for. :)
      xoxo Nicole

  • Jennifer Sasse
    June 10, 2013 at 10:03 AM

    THIS IS AWESOME! Question: Where can I get a candy thermometer? I looked at JoAnn’s this past weekend but nothing. Is this something I must get online and what kind do you have? Also, this has been nagging at me, what brand of GF Worchester sauce do you use? Maybe a new book on condiments, dressings, marinades, etc… is in your future?

    • gfshoestring
      June 10, 2013 at 10:36 AM

      Hey, Jennifer! You can get a candy thermometer in more places than you might imagine. You can definitely buy one online at amazon (this is a good one), but you can also find them at Bed Bath & Beyond, any kitchen supply store and often even in a large grocery store (sometimes they store them up above your head, so just ask someone, but usually they’re in the baking aisle). And Lea & Perrins Worcestershire sauce is gluten free. So is Heinz in the U.S. and Canada. :)
      xoxo Nicole

      • Jennifer Sasse
        June 10, 2013 at 1:16 PM

        Thank you! I will go get one ASAP because all of this stuff looks so amazing! And thank you re: Worcestershire – I use Heinz so I’m safe!

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