Fudge seems rich and decadent, the kind of special-occasion sweet you might have during the holidays, or on a summer trip to the shore. I couldn’t believe how simple this recipe was and how many raves it elicited. Plus, fudge is the easiest gluten-free dessert ever. It has no flour, and no special gluten-free ingredients, so just about anyone can make it for their gluten-free guests. Another fudge fact: The recipe is egg-free, making it a good treat for friends who are allergic to eggs.
My kids had fun making this fudge, as the recipe doesn’t require any stovetop cooking (just the microwave). There was quite a lot of squabbling about whose turn it was to stir the chocolate, but we’re used to refereeing those arguments on a daily basis. My kids love mint, so we made mint chip fudge. But if you’re not a fan of mint, use 2 teaspoons pure vanilla extract instead of the peppermint extract, and use white chocolate chips or chopped nuts instead of the mint chips.
No matter how you make it (or who stirs it the longest), the dense chocolate flavor will have you clamoring for more. Cut the pieces small, so you won’t feel guilty for having more than one. You know you will.
Gluten-Free Mint Fudge
By Gluten-Free Nosh
- 3 cups (18 ounces) semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup mint chips (I used Andes creme de menthe baking chips, found at Target)
- Line an 8 x 8-inch baking pan with parchment paper or waxed paper, and set aside.
- Place chocolate chips in a large microwave-safe bowl (no plastic!), and heat for 2 minutes on half power. Stir the chocolate well. If there are still lumps of chocolate, heat for an additional 30 seconds or 1 minute on half power and stir until smooth.
- Mix in sweetened condensed milk and peppermint extract, until combined. Add mint chips and stir until chips are evenly incorporated.
- Pour the chocolate mixture into the prepared pan. Pat it smooth using a square of waxed paper. Refrigerate for at least two hours. Remove fudge from pan, and cut into 1-inch squares.
Yield: 64 small pieces