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Fudge!


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4 replies to this topic

#1 AmandaD

 
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Posted 13 December 2011 - 12:10 PM

I want to make fudge this holiday season...it looks okay to me, but do any of you guys use Jet-Puffed Marshmallow Creme from Kraft. Just checking with you all. I know Kraft has a great gluten-free policy... Let me know if you've got a good recipe... Thank you as always!!!!
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Amanda
Positive TTG 9/05
Positive endoscopy 9/05
Doing well with "Sprue"

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#2 Wenmin

 
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Posted 13 December 2011 - 12:52 PM

I want to make fudge this holiday season...it looks okay to me, but do any of you guys use Jet-Puffed Marshmallow Creme from Kraft. Just checking with you all. I know Kraft has a great gluten-free policy... Let me know if you've got a good recipe... Thank you as always!!!!


1 cup evaporated milk
4 cups sugar
1 cup peanut butter

bring milk and sugar to boil. Cook to 240 degrees in large saucepan. Remove from heat, add peanut butter and mix well. pour into greased pan and allow to cool. Easy as ever! Enjoy!
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#3 love2travel

 
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Posted 13 December 2011 - 05:29 PM

Thankfully most fudge is naturally gluten free. I have not used Kraft marshmallow creme for ages but the following are some of my favourite fudge and candy recipes:

Coconut Milk Fudge:
http://smittenkitche...ent=Yahoo! Mail

Wait a minute - just found this one that looks lovely and it does use marshmallow creme. I haven't made this type for years! White Chocolate Eggnog Fudge:
http://www.food.com/...item-link-url-2

Chocolate Peanut Butter Crunch Fudge:
http://www.seriousea...dge-recipe.html
I have not actually made this one yet but it looks incredibly simple to make.

I had to leave the house for a bit - now am back with a few more:

Salted Butter Caramel (I know, not a fudge, but this candy is delicious):
http://www.seriousea...dge-recipe.html

Buttery Pecan Caramels:
http://www.landolake...-pecan-caramels

Fleur de Sel Caramels:
http://www.chefscata...l-caramels.aspx

Coconut Chocolates:
http://www.(Company Name Removed - They Spammed This Forum and are Banned).com/Recipe.aspx?nid=499&utm_nooverride=1

Nutella and Sea Salt Caramel Chocolate Fudge:
http://www.(Company Name Removed - They Spammed This Forum and are Banned).com/Recipe.aspx?nid=499&utm_nooverride=1 (*This one uses marshmallow creme.) I make my own Nutella. FAR better than bought!! :)

Chocolate Nutella Fudge with Sea Salt:
http://www.cookincan...-with-sea-salt/
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#4 Roda

 
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Posted 14 December 2011 - 11:49 AM

I have used Kraft marshmallows and fluff without any problems. I got a hankering for fudge today. My first batch I didn't cook long enough so it was a flop. Second batch was a winner. I was going to put some in a gift basket, but after the effort I had to put into it, it's staying at home. I had to hand beat it forever and even got a blister before it was ready. :P :lol:
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Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.


#5 mbrookes

 
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Posted 14 December 2011 - 11:59 AM

World's easiest no-fail fudge:

In the top of a double boiler over simmering water, stir together:
1 lb. powdered sugar
1/2 cup Hershey's coco powder
1/4 teaspoon salt
6 Tablespoons butter
4 Tablespoons milk
1 Tablespoon vanilla
1 cup chopped nuts (if you want them)

Pour out in a buttered pan (9X5 loaf is what I use). It will harden as it cools.

This recipe was on the back of Domino powdered sugar over 20 years ago, and I have used it ever since.
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