Gluten-Free Chocolate Pecan Fudge is a classic treat around Christmas time but honestly, it’s a crowd pleaser anytime of year. Not only is Fudge one of those sweets that looks impressive but it’s actually really easy to make and comes together in less than 15 minutes.
This Gluten-Free Chocolate Pecan Fudge is made on the stovetop and is ready to eat once cooled. The ideal fudge will be velvety in texture and slightly chewy. I personally love the combination of chocolate and pecans in this fudge as it adds the perfect amount of crunch and texture.
Why you need this Gluten-Free Chocolate Pecan Fudge recipe in your life:
- You can customize them! I love nothing more than adding my own stamp to everything I bake and this recipe allows your inner Willy Wonka to come out. Replace the pecans for peanuts or another roasted nut of your choice. Adding broken up gluten-free pretzels or cookies is also a favourite of mine.
- It also makes for an amazing gift around the holiday season as it stays fresh at room temperature for 2-3 weeks. This means you can mail it to your loved ones across the country just in time for the holidays!
list of the ingredients needed to make this Gluten-Free Chocolate Pecan Fudge:
- Dark or Semi-Sweet Chocolate Chips. You can use whatever chocolate chips you prefer here.
- Unsalted Butter. Butter makes everything better. Really it does. Butter in this recipe will provide flavour while also giving the cookies a bump of moisture.
- Evaporated Milk. Not to be confused with Sweetened Condense Milk. Both are made from cow’s milk and cooked down until 60% of the water content is evaporated. The difference between these two products is that Evaporated milk is unsweetened. We want to control the amount of sweetness in our fudge.
- Marshmallows. You can use large or mini marshmallows.
- Dark Brown and Granulated Sugar. You may notice that in most of my recipes I prefer a combination of granulated sugar and light/dark brown sugar. This is because it gives me the level of sweetness and slight caramel flavour I’m after. The combination of sugars also contributes to the level of moisture.
- Cinnamon. This is optional as well but it adds a nice spicy note that compliments the pecans.
- Kosher Salt. If all you have is table salt you will need to use much less as table salt is much stronger than kosher salt due to the different granule size. Only use about ¼ tsp or a pinch of table salt to ½ tsp of kosher salt.
- Toppings: Pecans, Toffee Bits, and Chocolate Chips. These can be omitted for other mix-ins.
How to make these Gluten-Free Chocolate Pecan Fudge:
In a bain-marie, melt chocolate and set aside.
In a large saucepan, combine butter, evaporated milk, and marshmallows. cook over medium, stirring occasionally, until marshmallows are melted. Add the sugar, cinnamon and salt and stir. Attach a candy thermometer to the saucepan and stir the mixture constantly until it reaches approximately 235F. If you are not using a thermometer then cook the mixture until it just starts to turn golden. This should take about 5 minutes.
Remove the fudge from the heat and stir in the melted chocolate. Add the toasted pecans (125g).Pour fudge into the prepared baking pan, and smooth top; sprinkle with remaining toasted pecans (65g) and toffee bits. Let cool 45 minutes then refrigerate until set.
Pastry Chef Tips and Tricks:
- Cooking the fudge until it reaches 235F is the perfect temperature to ensure the sugar crystals give your fudge a silky-creamy texture. If the mixture reaches a temperature above 235F you run the risk of turning your fudge into hard caramel. So use a candy thermometer or make sure to watch is very closely.
- Once the hot fudge mixture has been poured into the pan. You only have a few moments to carefully smooth out the top and press in any toppings before it starts to set. Work quickly but make sure not to burn yourself.
How to Store Gluten-Free Chocolate Pecan Fudge:
Fudge will keep in an airtight container for 2-3 weeks.
Gluten-Free Chocolate Pecan Fudge
Gluten-Free Chocolate Pecan Fudge
- 340 g Dark Chocolate Chips
- 225 g Unsalted Butter *1 1/2 sticks of butter
- 140 g Evaporated Milk *1 Small Can
- 200 g Marshmallows
- 675 g Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 1 tsp Kosher Salt
- 125 g Toasted Pecans
- 65 g Toasted Pecans
- 75 g Toffee Bits *1/4 cup
- In a bain-marie, melt chocolate and set aside.In a large saucepan, combine butter, evaporated milk, and marshmallows. cook over medium, stirring occasionally, until marshmallows are melted. Add the sugar, cinnamon and salt and stir. Attach a candy thermometer to the saucepan and stir the mixture constantly until it reaches approximately 235F. If you are not using a thermometer then cook the mixture until it just starts to turn golden. This should take about 5 minutes.Remove the fudge from the heat and stir in the melted chocolate. Add the toasted pecans (125g).
- Pour fudge into the prepared baking pan, and smooth top; sprinkle with remaining toasted pecans (65g) and toffee bits. Let cool 45 minutes then refrigerate until set.
- Remove fudge from the baking pan and cut into squares.
If you are looking for more Christmas inspired recipes to bake up this holiday season make sure to try one of these:
DID YOU MAKE ONE OF MY RECIPES? tag me on Instagram at @kiramcmullan and hashtag it #kirainthekitchen