I’m going to make and compare three different kinds of fudge, and write a whole post about the differences and ways you can change the recipes, so stay tuned for that in a few weeks.įor now, let’s start with the kind of fudge a lot of people are familiar with, a fudge we grew up with: Fantasy Fudge, made with marshmallow fluff. Then I thought, why not turn it into a whole Thing? So, stay tuned for a bunch of different experiments with fudgemaking. I have a candy thermometer and all the ingredients, and I love chocolate and fudge, so let’s do it. I never really planned to make it myself, but I thought, you know what? Why not give it a try. Allow it to come to room temperature for a softer texture.Fudge is one of those treats that we only usually get when we’re on vacation, from one of those tourist trap chocolatiers. It will become significantly thicker when it’s chilled. Store in the refrigerator for up to two months. For that, you can try the agar agar option and substitute sugar for the honey. I’ve had a lot of people ask how to make marshmallow fluff that’s vegan. It replaces gelatin on a one-to-one basis. While I’ve not tried it, agar agar is the common vegan substitute for gelatin. Make a fluffer-nutter sandwich with peanut butter.Use it as I do as an ingredient in homemade fudge.It will take about ten minutes for the mixture to start to get stretchy and fluffy. Once you’ve reached this stage, slowly pour the hot mixture over the gelatin and begin mixing. Heat sugar, water, honey, and vanilla and cook to soft ball stage. Start by dissolving the gelatin in cool water. A hand mixer will do the job, too, though. A stand mixer makes it easy, as you’ll be able to do some clean up while the homemade marshmallow creme is mixing. Vanilla - Use real or imitation vanilla extract or homemade vanilla for a subtle vanilla flavor. Honey - Using honey instead of corn syrup allows us to make this a GMO-free recipe. If you do, please chime in and let us know how it goes. Agar agar is usually used as a gelatin substitute but I haven’t tried this recipe using that method. This is the ingredient that makes the fluff stretchy. Gelatin - Use the off-the-shelf Knox brand gelatin or opt for a higher grade grass-fed gelatin. Sugar - Use your favorite brand of granulated cane sugar. Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade. This is one of those recipes that’s deceptively simple to make, though you will have to spend a bit of time watching the candy thermometer as the mixture comes up to temperature. Instead of turning the mixture into marshmallows, I modified it into a homemade marshmallow fluff recipe. When my friend Melanie at Frugal Kiwi shared a recipe several years ago for Corn Syrup-Free Marshmallows, I knew I’d found the solution. Oddly, we always called it fluff when I was growing up, but upon closer inspection the jarred version sold in my region actually calls it creme. Side note: Whether you call this product marshmallow fluff or marshmallow creme seems to be a regional thing. Trouble is, my famous fudge recipe calls for a jar of marshmallow fluff. That corn syrup is very likely made from GMO corn, so I just won’t buy it. The marshmallow fluff ingredients list on store-bought fluff starts with corn syrup as its number one ingredient. I use this in my swoon-worthy homemade gourmet fudge recipe. Once you know how to make marshmallow fluff without corn syrup, you’ll never go back to the jarred version. Plus? This has none of the wonky marshmallow fluff ingredients that come with store-bought. This homemade marshmallow fluff recipe is so easy, you’ll never buy the jars of fluff again.
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