#Fluff vanilla fudge recipe how to#
#Fluff vanilla fudge recipe free#

Corn syrup is often used when you're cooking sugar as a stablizier, which prevents the sugar from forming crystals as it heats. This marshmallow fudge is made using cream of tartar in the fluff recipe, to help stabilize the sugar as it cooks.

#Fluff vanilla fudge recipe free#

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).Īnd if you thought you didn't love marshmallow creme, then you haven't had homemade marshmallow creme. This fudge is only moments away once the fluff is done. Once the fluff/creme is made, you can put it in a sealed container and store it in the refrigerator for at least 3 days. Next, pour the hot sugar mixture down the side of the mixer bowl, taking care to avoid hitting the whisk as it whips, or the sugar mixture will splatter. Here's the type of candy thermometer you see in the photos and video. The least expensive candy thermometer is all you need. Next, cook the sugar solution to softball stage (240☏). They may not form perfectly stable peaks when you whip them, so your fluff will be a little more limp and soft, but the recipe will still work. If you're concerned about the raw egg whites, you can always use egg whites from the carton, which are already pasteurized. The peaks shouldn't seem dry or crumbly at all, and should fall over on themselves when you turn the whisk upright. We begin by whipping raw egg whites until they form soft peaks when you pull the whisk away. The recipe also calls for cream of tartar, salt, and vanilla, but you can make the fluff without them. The marshmallow mixture has just a few essential ingredients: egg whites, sugar, and water.

#Fluff vanilla fudge recipe how to#

How to make marshmallow fluff for this no fail fudge recipe All you need is a candy thermometer if you don't have one yet, now it's finally time. If you don't count the time it takes to set up in the refrigerator, this fudge only takes minutes to make. Fudge is usually served chilled, but it shouldn't melt at cool room temperature. This fudge is still solid even as it warms up, which is exactly the consistency you want. And we begin with a batch of our homemade version of that marshmallow goodness.

This classic fudge recipe is adapted from the recipe for fantasy fudge on the side of the Kraft brand's Marshmallow Creme, but with dark chocolate instead of semi-sweet chips. Why is this the best gluten free no-fail fudge recipe? Serve it chilled until cold, or at cool room temperature for the type of fudge you can really sink your teeth into! The sugary sweetness is balanced with just the right amount of buttery flavor and rich, melted chocolate. This gluten free fudge recipe is smooth as silk, with tons of rich chocolate flavor.