Okay, so I’ve been trying to eat a little healthier lately, and that includes cutting back on gluten. But, like, I have a HUGE sweet tooth. So I was on a mission to find a treat that would satisfy my cravings without, you know, all the gluten. And I found it – gluten-free fudge! I’m gonna walk you through how I made it, ’cause it was surprisingly easy.
Getting Started
First, I had to gather all my ingredients. I’m all about keeping things simple, so I didn’t want anything too crazy. Here’s what I grabbed:
- Chocolate Chips: I used semi-sweet, but you can use dark or milk chocolate, whatever you’re into. Just make sure they’re gluten-free!
- Sweetened Condensed Milk: This is the key to that creamy, smooth texture.
- Butter: Just a bit, for extra richness.
- Vanilla Extract: Gotta have that vanilla flavor!
- Salt: Just a pinch, to balance out the sweetness.
- Optional Toppings: I used some chopped nuts, but you could use sprinkles, sea salt, mini marshmallows… get creative!
Making the Magic Happen
So, once I had everything, I got down to business. I started by lining a baking pan with parchment paper. This is important, trust me, or the fudge will stick like crazy.
Next, I put the chocolate chips, sweetened condensed milk, and butter into a big, microwave-safe bowl. You could also use a double boiler if you’re feeling fancy, but the microwave is way faster. I nuked it in 30-second bursts, stirring in between, until everything was melted and smooth. It took maybe two or three minutes total.
Once it was all melted, I stirred in the vanilla extract and salt. Make sure you mix it really well so everything is combined.
Then, I poured the whole mixture into the prepared pan and spread it out evenly. This is where you add your toppings, if you’re using any. I sprinkled on my chopped nuts and pressed them in a little bit.
The Hardest Part (Waiting!)
Now for the torture… waiting for it to cool. I popped the pan into the fridge for at least two hours. You want it to be completely firm before you try to cut it.
Once it was solid, I lifted the whole thing out of the pan using the parchment paper. Then I just cut it into squares. And… that’s it! Seriously, the easiest fudge ever.
It was SO good. Creamy, chocolatey, and totally satisfied my sweet tooth. And the best part? No gluten! I’ll definitely be making this again. Maybe next time I’ll try it with dark chocolate and a sprinkle of sea salt. Yum!