World’s Simplest Gluten-Free Fudge Recipe

If you’ve been craving rich, chocolatey fudge with a satisfying nut crunch, this is the recipe for you. Simple ingredients and minimal effort deliver a creamy, melt-in-your-mouth fudge that sets up firm and slices into perfect squares. It’s quick to prepare — the hardest part is waiting the few hours it needs to cool before slicing and sampling.

This method is an easy alternative to the labor-intensive, old-fashioned fudge that requires lengthy stirring. With evaporated milk, sugar, butter, chocolate, and a jar of marshmallow crème, you can make reliably smooth fudge without complicated techniques. Add chopped nuts if you like a crunchy contrast, or omit them for a plain chocolate version.

I remember making fudge the traditional way as a child — my father followed my grandmother’s recipes, and she made baking seem effortless. Today I prefer something quicker but still delicious, and this recipe is exactly that: uncomplicated and dependable, ideal for gifts, parties, or satisfying a late-night chocolate craving.

Candy making can be affected by humidity, which makes this recipe all the more useful. The marshmallow crème helps prevent unwanted sugar crystallization, giving you a smooth texture even when conditions are less than perfect. If you’d rather use corn syrup for that same stabilizing effect, that’s an acceptable substitution.

This recipe is also a great project to do with children old enough to help in the kitchen. It teaches safe stove habits, measuring, and the joy of creating something delicious. Because the method is forgiving, kids can enjoy success and build confidence in the kitchen.

If you prefer the slower, traditional approach, there are detailed step-by-step guides from pastry experts that show how to cook and beat fudge from scratch. Both methods have their charms; this version is for when you want great fudge with less fuss.

Rich and creamy, this fudge practically melts on the tongue and disappears quickly. It’s dangerously easy to overindulge, so consider packaging some up to share. It makes a thoughtful homemade gift or a lovely addition to a dessert tray.

Enjoy — and happy chocolate making!

If you try this recipe, please leave a rating and comment. Sharing photos of your attempts is always welcome — seeing your creations is a highlight for any cook.

Ingredients needed for World’s Easiest Fudge:

• 2/3 cup (150 ml) evaporated milk
• 3 cups (600 g) granulated sugar
• 1 tsp vanilla extract
• 6 oz (170 g) salted butter, cubed
• 8 oz (227 g) semisweet chocolate chips or chopped chocolate
• 4 oz (113 g) unsweetened chocolate, chopped (or extra semisweet)
• 1 (7 oz; 199 g) jar marshmallow crème (Fluff)
• 1 cup (113 g) chopped nuts, optional

PRO Tip: How to Calibrate Thermometers

The most reliable method to check a thermometer is with boiling water. At sea level, water boils at 212°F (100°C). Let the thermometer sit in a full rolling boil for 3–5 minutes (unless it’s an instant-read). If it reads 212°F (100°C), no adjustment is needed. If it reads off, adjust your target candy temperature by the difference. For example, if it reads 215°F in boiling water, add 3°F to the recipe’s target; if it reads 210°F, subtract 2°F. Remember that boiling points vary with altitude, so use the correct boiling temperature for your elevation when calibrating.

How to make World’s Easiest Fudge:

1. Butter an 8-inch (20 cm) square baking pan and line it with parchment paper, leaving an overhang on two sides to form a sling. Butter the parchment for easy release.
2. In a large, tall-sided saucepan, stir together the evaporated milk, granulated sugar, and vanilla until the sugar is moistened and no lumps remain. Attach a candy thermometer to the pan, making sure it doesn’t touch the bottom.
3. Add the cubed butter and bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Maintain a full boil and cook until the mixture reaches 234°F (112°C), the soft-ball stage.
4. Remove the pan from the heat and take out the thermometer. Add the chopped chocolate and marshmallow crème, let sit for a minute, then stir briskly until the mixture is smooth and glossy. Fold in the nuts if using.
5. Pour the fudge into the prepared pan and smooth the top with a spatula. Let it cool at room temperature for at least 4 hours, or until firm.
6. When set, run a knife along the two edges without parchment, then lift the block out using the parchment sling. Slice into 1-inch squares with a long, sharp knife and store in an airtight container or wrap individually for gifting.

PRO Tip:

Accurate temperature measurement is essential for candy making. A reliable candy thermometer ensures the sugar reaches the correct stage so your fudge sets with the intended texture. Small differences in time or temperature can change results, so watch the thermometer closely as the mixture approaches the target temperature.

Recommended Tools:

• 8-inch square baking pan
• Parchment paper
• Candy thermometer or instant-read thermometer
• Medium saucepan with tall sides
• Offset spatula
• Long, sharp knife for cutting

Gluten-Free Tips:

Chocolate can be a source of cross-contamination, so check labels if you need to avoid gluten. Using a digital kitchen scale improves accuracy when measuring ingredients. All recommended ingredients were considered gluten-free at the time of writing; always verify product labels before use.

Yield: about 64 (1-inch) squares

The World’s Easiest Fudge (Gluten-Free)

Rich, creamy fudge made with simple pantry ingredients. Perfect for gifts or a quick chocolate fix.

Ingredients

• 2/3 cup (150ml) evaporated milk
• 3 cups (600g) granulated sugar
• 1 tsp vanilla extract
• 6 oz (1-1/2 sticks; 170g) salted butter, cubed
• 8 oz (227g) semisweet chocolate chips or chopped chocolate
• 4 oz (113g) unsweetened chocolate, chopped (or more semisweet chips)
• 1 (7 oz; 199g) jar Marshmallow Crème/Fluff
• 1 cup (113g) chopped nuts, optional

Instructions

1. Thoroughly butter an 8-inch (20 cm) square baking pan. Line it with parchment paper that overhangs two sides to form a sling. Butter the parchment for easy release.
2. In a large, tall-sided saucepan, combine the evaporated milk, sugar, and vanilla. Stir until the sugar is fully moistened and there are no lumps. Attach a candy thermometer so it does not touch the bottom of the pan.
3. Add the butter and bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Keep it at a full boil and cook until the thermometer reads 234°F (112°C).
4. Remove from heat and take out the thermometer. Add the chocolate and marshmallow crème, let sit briefly, then stir vigorously until completely smooth. Stir in nuts if desired.
5. Pour into the prepared pan, smooth the surface, and let cool at room temperature for at least 4 hours.
6. Run a knife along the exposed pan edges, lift the fudge using the parchment sling, and place on a cutting board. Cut into cubes with a long, sharp knife and store in an airtight container.

Notes

Use a digital scale for best accuracy. Verify chocolate labels if you require gluten-free ingredients. Store fudge in an airtight container; wrap pieces individually for gifting.

Nutrition Information:

Yield:

64

Serving Size:

1

Amount Per Serving:
Calories: 43
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 3mg
Sodium: 12mg
Carbohydrates: 4g
Sugar: 4g

Nutritional information is an estimate. For medical or dietary needs, consult a trusted source for exact calculations.

Create a New Tradition Today!

The suggestions here are not intended as dietary advice or a substitute for consulting a medical professional. Unauthorized use or duplication of proprietary material without permission is prohibited. This page may contain affiliate links; the author may earn a small amount from qualifying purchases. Always check ingredient labels for allergens and changes to product formulations. This post was first shared in January 2017 and updated in 2024.