Gluten-Free Rocky Road Fudge

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup mini marshmallows 1 cup mini marshmallows
• 0.5 cup chopped nuts (e.g., almonds, walnuts) 0.5 cup chopped nuts (e.g., almonds, walnuts)
• 1 cup gluten-free chocolate chips 1 cup gluten-free chocolate chips

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This preparation ensures your fudge won't stick and makes for a clean finish.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is pale yellow and fluffy, which should take about 3-4 minutes. Then, beat in the two large eggs one at a time, followed by the pure vanilla extract, mixing until just combined and the mixture is smooth.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt to ensure they are evenly distributed. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined, being careful not to overmix. The batter should be thick and hold its shape.

4. 4

   Gently fold in the mini marshmallows, chopped nuts, and gluten-free chocolate chips into the batter using a spatula until they are evenly distributed throughout. The mixture will become quite dense and studded with the add-ins.

5. 5

   Spread the fudge mixture evenly into the prepared baking pan, pressing it down firmly with the spatula to create a compact layer. Bake for approximately 40-45 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. The fudge will continue to firm up as it cools, so avoid overbaking to maintain a fudgy texture.

6. 6

   Allow the fudge to cool completely in the pan on a wire rack for at least 2-3 hours, or until it has set firmly. Once cooled, use the parchment paper overhang to lift the fudge out of the pan and cut it into desired squares. Enjoy this rich, chocolatey treat!

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.