I have another recipe that is free of eggs and corn. This recipe is gfcf, gluten, wheat, dairy, tree nut, nut, and can be soy free.
- 1 7 1/2 oz container Marshmallow Fluff or marshmallow creme
- 2 1/2 cups sugar
- 5 oz coconut milk (try to get the thickest part, not the clear, thin part)
- 1 tsp salt
- 1/2 stick margarine (=1/4 cup)
- 1 tsp vanilla
- 12 oz chocolate chips/chunks
Combine all ingredients through margarine in a heavy saucepan with a candy thermometer. Mix and bring to a boil over medium heat. Keep stirring intermittently.
Allow the mixture to boil for several minutes (more than five), until the thermometer reads “soft ball stage”. You can’t just go by time, as coconut milk reacts a bit differently and the timing for evaporated milk doesn’t quite work.
Remove from heat, and mix in the vanilla and the chocolate chips. Stir until well combined. Pour out into a greased 9×9 or 8×11 pan.
If you are not sensitive to nuts, you can combine about 1/2 cup pecans/walnuts after adding the chocolate, or you can sprinkle some over the top of the pan of fudge.