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Fudge!
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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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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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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://smittenkitchen.com/2010/03/coconut-milk-fudge/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29&utm_content=Yahoo%21+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/recipe/white-chocolate-eggnog-fudge-145346?nl=RZ-113010-eaters-digest__item-link-url-2

Chocolate Peanut Butter Crunch Fudge:

http://www.seriouseats.com/recipes/2011/06/easy-chocolate-peanut-butter-crunch-fudge-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.seriouseats.com/recipes/2011/06/easy-chocolate-peanut-butter-crunch-fudge-recipe.html

Buttery Pecan Caramels:

http://www.landolakes.com/recipe/91/buttery-pecan-caramels

Fleur de Sel Caramels:

http://www.chefscatalog.com/recipe/detail/620-fleur-de-sal-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.cookincanuck.com/2010/12/chocolate-nutella-fudge-with-sea-salt/

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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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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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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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