Prep time
Total time
Gluten-free fudge for Christmas and Thanksgiving.
Recipe type: Dessert
Serves: About 30 squares of fudge
  • ¾ cup evaporated milk
  • 1 ¾ cup white sugar
  • 1 ½ cups miniature marshmallows
  • 1 ½ cups semisweet chocolate chips
  • 1 ½ teaspoons vanilla extract
  • ½ cup pecans or walnuts (optional)
  1. In a small saucepan, combine the evaporated milk and sugar. Heat at medium high. Bring it to a slow boil, and let it boil for 5 minutes. Turn the heat to low and stir in marshmallows, chocolate chips, vanilla extract, and nuts. Stir until the chocolate chips and marshmallows are melted.
  2. Pour into a buttered 9x13 inch pan. Let it cool for at least 1 hour in the refrigerator. When cool, cut into squares. Fudge can be kept for about a month.
Recipe by I Am Gluten Free at http://www.imglutenfree.com/fudge-2/