box (15 oz) Betty Crocker™ Gluten Free devil's food cake mix
box (4-serving size) gluten free chocolate instant pudding and pie filling mix
teaspoon gluten free vanilla
Heat oven to 350°F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
More About This Recipe
- It's Gobble Day -- the gateway to an entire season of gobbling. Heat up the oven, 'cuz it's time to bake!For my family, Thanksgiving is something we look forward to all year long. One humongous table and one humongous feast -- followed by one lazy evening of watching crazy ski movies (we're not the only family with quirky traditions, I hope!).Our Thanksgiving feast has one distinct difference from most, though.We don't have a kids table.*gasp-whisper-gossip*Sigh ... I know ... There's probably a law against that somewhere.Although I have super fond memories of sitting at the kids table with my sisters and cousins when I was a pup, we choose instead to have everyone at one long table together these days.Granted, the younger folks sit at one end and it graduates to the far end, where Grandpa Jim gets the "king bee" chair of honor...but it is still most righteously one continuous table.Well, long table or not, Thanksgiving usually involves some great eats and treats -- and after that we traipse off into the holiday season full tilt, one elfin shoe in front of the other.Let me be the first to give you a nudge into North Pole mode with a few of my favorite things, which do not include schnitzel with noodles. Nope, for me it's all about the goodies -- like the awesome Fudge Crinkles featured here that just happen to be gluten free.Thanksgiving and the rest of the holidays really do share goodies as their common denominator.Enjoy your feast today, and buckle your seat belt, 'cuz we've just opened the Pandora's box of holiday food fests!
The World’s Easiest Fudge (Gluten-Free)
This World’s Easiest Fudge is just for you – and me! For about a month I have had an unshakeable craving for fudge – rich, chocolate, nut-laden fudge. Guess what today’s recipe is? I dream about it, I think about it during the day … it is a good thing I just happen to write about chocolate every week. It is time to appease my cravings and yours!
With a few readily available ingredients, you can have this made in no time and the hardest thing is waiting for it to set up before cutting into squares and sneaking piece after piece! !
For many years I made all my fudge the exact same way my dad did, from scratch and complete with beating by hand until my arm nearly fell off. But these days I want an easier method and that’s what you’re getting today … the world’s easiest way to make homemade fudge!
When I was a kid, my dad made fudge the way he was taught by his mother, my grandmother “Mimi” that you’ve heard me talk about for years. She is the one who ignited my passion for cooking and baking, and made it all look so simple that I never had any fears to overcome! What a gift.
Block of fudge cut into strips then crosswise into cubes
Children are naturally fearless which makes them the perfect age (after about 3 or 4) to start helping you in the kitchen, showing them techniques to use, how to stay safe with the heat of the stove and oven, working with knives, and discovering the joy of making something that brings happiness to people you love. And of course being able to eat your own delicious creation is the biggest treat of all.
If you want to make fudge the old-fashioned way like my dad did, the remarkable Jenni Field of Online Pastry Chef has step-by-step guides to walk you through the process here. Jenni is a gem, one of the truly great people on this planet!
One of the things that makes candy making challenging is humid or wet weather. It can cause all kinds of trouble for sugar – don’t try caramelizing sugar on a rainy day! But by using the marshmallow crème in this recipe (or corn syrup in Jenni’s recipe) you reduce the risk of the sugar crystals re-forming, helping to give you the smooth, creamy fudge you dream of!
This is a great recipe to make with your kids. It incorporates a lot of valuable lessons without many inherent risks of failure. Little ones need successes to build their confidence and this recipe gives them that. There is plenty of time later for them to learn how to deal with flops, right now all we want is delicious fudge that turns out every time!
Rich and creamy, it literally melts in your mouth and disappears before you know it. Beware, you will keep reaching for piece after piece. I have failed miserably at controlling myself with this batch of the world’s easiest fudge, so half of it is going to my father-in-law tomorrow!
Enjoy and Happy Chocolate Monday!
How to make The World’s Easiest Fudge:
- Butter an 8-inch baking pan and line with parchment paper
- Combine the evaporated milk, sugar, and vanilla
- Add the butter and bring to a boil cook to 234°F
- Remove from the heat and stir in the chocolate and marshmallow crème
- Pour candy into the prepared pan and let cool for at least 4 hours
- Lift the block of fudge out of the pan and cut into squares to serve
The accuracy of your kitchen thermometers is never more crucial than when making candy. The delicate balance of heat and sugar demands precise cooking and a candy thermometer to monitor it. In caramel for example, cook it too little and you have a syrup, too long and you get hard candy. Knowing the temperature you need to get the exact texture you are looking for, is the key to success. See the Kitchen Skill below for specifics.
Kitchen Skill: Calibrating Thermometers
When calibrating you need a set temperature that never varies. The easiest to achieve is boiling water which is a consistent 212°F/100°C (at sea level) gives you the perfect standard. Bring water to a full boil and insert your thermometer. Let it sit in the water about 3 to 5 minutes. If it reads 212°F there are no adjustments required. If it is higher you will have to cook your candy to a higher temperature, too low you will look for a lower temperature. For example, if it reads 215°F, you will have to add 3 degrees to the temperature goal of the recipe. In today’s recipe you will cook the candy to 234°F. If your thermometer registered 215°F in boiling water, you would cook your candy to 237°F. On the flip side, if your thermometer registers 210°F, you would cook the candy to 232°F.
The caveat for this technique is that water boils at different temperatures depending on you altitude. There is a great website with a chart you can use to figure out the boiling point of water for your altitude. Use this number to calibrate your thermometers.
Key Ingredients for this Recipe
- Evaporated milk
- Marshmallow crème
- Chopped nuts, optional
Kitchen Tools I Use to Make This Recipe
One ingredient that may have some cross contamination is the chocolate. Guittard brand is gluten-free.
How do you get crinkle cookies to crinkle?
Crinkle cookies are named for the crinkled, crackled appearance they take on as they bake. The soft white sugar on the outside splinters around the cracks that appear on the face of the cookie.
I guess you could call them crackle cookies, but for some reason that sounds positively ridiculous to me. Like “crinkle” is so serious and important.
The secret to always getting that crackle on top of your cookies is simple. Coat the cookies twice in confectioners’ sugar (also called powdered sugar or icing sugar).
Go through all the cookies, coating them in sugar as you go. Then return to the very first cookie, and coat once more, very generously, with sugar.
There has to be a thick enough layer of sugar to form a crust in the oven. Some might call it a candy shell. ?
If you want deeper crevices and crackle crinkles
I’ve made these cookies so many times over the years, and my priorities have shifted a bit over time. I started out only wanting to make the most beautiful, striking cookies with the most dramatic, deepest fault lines in my cookies.
To make the cookies with those super deep cracks, press your mounds of cookie dough down only slightly when you shape them. Each piece should be closer to an inch thick.
Then, roll them in confectioners’ sugar twice and continue with the recipe as written. The baking time should not vary.
I no longer make the cookies this way, though. They aren’t really stackable, and they’re much more fragile.
Made flatter like you see in the photos and video here, the cookies have more of a uniform crackle. The outer shell is more pronounced, and the cookies travel well.
Fudgy Gluten Free Chocolate Crinkle Cookies (Video)
Rolled in powdered sugar, these Fudgy Gluten Free Chocolate Crinkle Cookies are crisp on the outside and soft and chewy on the inside. Who says you can only bake these at Christmas?
These gluten free Chocolate Crinkle Cookies, or Snowballs as some people call them, are perfectly proportioned to satisfy your chocolate craving.
A rich, chewy, almost brownie-like cookie coated in white-as-snow icing sugar. They are so pretty on holiday cookie trays, but don’t cost a lot to make, which is another thing that I love.
Starting around the beginning of December, I like to bake batches of cookies and hide them in the freezer. That way when we need to bring treats somewhere during the holidays, I can put together a tray with a variety of cookies.
Is anything more pretty than a variety of gluten free Christmas cookies on one plate? I don’t think so. I love being able to chose my favorites, and these Chocolate Crinkle Cookies never last long.
Like I mentioned, these gluten free Chocolate Crinkle Cookies freeze beautifully. Just seal in an air-tight container and take out what you need about 30 minutes before serving. This gives the cookies a chance to defrost.
When you’re baking these cookies, be sure to refrigerate the dough. A couple of hours, or overnight if possible, will make the dough easier to work with. If you don’t do this, the dough will be way too sticky to scoop. Trust me. Plan ahead.
Tips for Making this Easy Fudge Recipe:
Fudge is SO EASY to make, but there is one big key…the timing! Timing is everything when it comes to making fudge.
Once the chocolate chips are fully melted, immediately remove from heat and follow the remaining steps. If you heat it too long or too short of a time, it will not harden correctly.
If you are using a candy thermometer it’s best to heat the ingredients to 235*F.
I rarely use a candy thermometer and go with it when it’s melted and remove from the heat. It does not take long to melt it either, just about a minute or two, so keep watching closely.
This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. You can even make it low-sugar, too, if you use unsweetened chocolate and only 1/2 cup granulated sugar for the whole batch. Wait until you see how easy this vegan fudge really is.
I originally posted this recipe for really nice dairy free fudge in 2011. I remember distinctly having very little to say about it, except that it was just a really, really nice dairy free fudge—and you wouldn’t miss the dairy. Fast forward nearly 5 years, and I’ve updated the photos (thank goodness my food photography has come quite a long way) plus the method—but it’s still just a really nice, rich and chocolatey gluten free dairy free fudge.
Let’s talk for a minute about the type of gluten free chocolate you use for baking. I struggle with this a bit, as I know my chocolate baked goods will be top-notch when I use a top-notch chocolate. But I’m just not willing to shell out the cash for the good stuff—especially when I’m recipe-testing. Most of the time, I’ll use Hershey’s or Baker’s brand baking chocolate for recipe-testing, and then some of the good stuff (usually Scharffen Berger) when it really matters. For a recipe like this fudge, which calls for a lot of unsweetened chocolate (15 ounces is a lot of chocolate!), I suggest using all Hershey’s. All unsweetened chocolate is a mix of cocoa butter and cocoa solids, and there are differences in the ratio of butter to solids, and differences in the quality of cocoa beans used and method, but honestly? I can’t tell the difference unless it’s semi-sweet or dark.
For fudge success with this exceedingly simple recipe, more than anything, you must be sure to reduce the full-fat canned coconut milk fully, until it is reduced by at least half and has gone from a liquid to almost gelatin-like. As you whisk, you’ll see the texture of the sugar and coconut milk mixture change pretty dramatically. That’s when you know that it’s ready. If you’re at all unsure, reduce the heat to low and keep cooking it down. If you don’t have unsweetened chocolate and you’re just dying to give this recipe a try right away, try using the chocolate you have. Just be sure to use only the 1/2 cup granulated sugar!
- ⅔ cup gluten-free baking mix (such as Bob's Red Mill All Purpose GF Baking Flour®)
- ½ cup cornstarch
- 1 cup white sugar
- 1 cup packed brown sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- ¾ cup margarine, melted
Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.
This is a simple, quick and delicious treat to make with your children for the holidays or any day when you want to satisfy that chocolate craving.
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge, 18 Ounce Box (or Any Kind Will Do)
- 2 whole Eggs
- ⅓ cups Vegetable Oil
- ⅓ cups Powdered Sugar
- Chocoalte Chip Morsels (optional)
Preheat oven to 350 degrees F (if your oven is like mine and runs hot then I recommend that you preheat on 325 degrees F). I prefer to use parchment paper for baking—for easy clean-up. This also ensures that the cookies don’t get completely dark on the bottom. Place a sheet of parchment paper on each of two baking sheets. Set sheets aside.
1. Take your cake mix and empty it into a medium size bowl. Add the next two ingredients (eggs and oil).
2. Mix until incorporated and place in the refrigerator for about 15-30 minutes to set. (This makes it easier to work with).
3. Place the powdered sugar in a small bowl and add a little to your hands so that the cookie dough does not stick.
4. Take a melon scooper or a small ice cream/cookie scooper and scoop some dough into your hands.
5. Roll the dough into a ball and place it in the bowl of powdered sugar (rolling until coated thoroughly).
6. Place the ball on your prepared cookie sheet. Repeat with the remaining dough.
7. Place the sheets in your preheated oven and bake cookies for about 6-9 minutes (baking time varies based on if you want a soft slightly firm cookie or a crunchy cookie).
8. When done, remove sheets from the oven.* Allow cookies to cool on cookie sheets for about 3 minutes. Then transfer cookies to a cooling rack to cool completely.
*At this point you can top off the cookies with some chocolate chip morsels. Or when cooled you can finish off the cookies by sprinkling on some more powdered sugar.
Easy Fudge Recipe
The two ingredients in this Two Ingredient Marshmallow Fudge are marshmallows and chocolate chips. You can also use your chocolate of choice in this easy fudge recipe but please make sure they are high quality chocolate chips.
Just a note, after you heat up the chocolate, and the marshmallows you need to mix this quickly. The mixture is sticky and quickly starts to solidify.
You need to work FAST to stir this fudge and get it into the pan. Make sure you have all your ingredients ready.
If you're looking for another easy fudge recipe without condensed milk you love my Nutella Fudge.
What You Need
To make these yummy, fudgy and perfect gluten-free chocolate crinkle cookies, you’ll need a few key ingredients.
(1) Gluten-Free Flour: It’s really important to use a blend of gluten-free flours and starches to get this recipe just right. Texture is important. You want them to be chewy and fudgy on the inside. Instead of figuring out the right combo of rice flour and tapioca starch, etc. I simply use my go-to gluten-free flour blend by Bob’s Red Mill.
Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend works like a charm almost every time I want to convert a gluten-full recipe into one that is totally free from gluten.
In fact, Bob’s Red Mill’s 1-to-1 Gluten-Free Flour Blend offers the perfect ratio of flour and starch to serve as a cup for cup alternative to wheat flour. Simply swap wheat flour for Bob’s Red Mill’s 1-to-1 Gluten-Free Flour Blend in your recipe, and watch the magic unfold with your own eyes.
(2) Unsweetened Cocoa Powder: Cocoa powder is an essential ingredient in this recipe, as it gives the cookies their rich chocolate taste and deep brown color. If you can’t eat cocoa powder, you can also try Bob’s Red Mill’s Carob Powder as an alternative.
(3) Avocado Oil: You might be surprised to find that this recipe is made with oil vs. butter. Using a good oil adds fat to this recipe and it gives the cookies their fudgy, devil’s food cake texture. When you bite into the gluten-free chocolate crinkle cookie, you’ll almost feel like you’re biting into a hybrid cookie-brownie treat. You can also use different oils to experiment with taste and texture. I almost always use avocado oil in baking and frying because it’s tasteless and better for you than canola and other vegetable oils. (Learn more about cooking oils in this article.)
(4) Powdered Sugar: Powdered sugar is a MUST in this recipe, as it adds the beautiful snow-like coating on the cookies, and it also sweetens the cookies quite a bit. The dough is only slightly sweet, so the powdered sugar helps elevate the sweetness to a whole other level. Also, if you’re looking to avoid cornstarch (as Bob’s flour is corn-free too) look for powdered sugar that is made with tapioca starch like this one I use. I have found a few powdered sugar brands made without cornstarch and it makes me happy.
(5) Misc. Ingredients: You’ll also need eggs, granulated sugar, baking powder, and vanilla extract, well, because you’re making cookies and those are essential ingredients.
Making Gluten Free Chocolate Crinkle Cookies
These chocolate crinkle cookies are easily made with every day ingredients you probably have on hand. All you need is:
- Gluten free flour
- Unsweetened cocoa powder
- Baking powder and salt
- Sugar (granulated and powdered)
- Olive Oil
- Vanilla extract
Whisk the dry ingredients together and set aside. Beat together the oil and sugar. Then add eggs and vanilla. Add the flour mixture and beat until everything is combined. Refrigerate the dough before rolling into balls and coating with powdered sugar. Bake at 350-degrees for 7-10 minutes, cool, and enjoy.