You will want to make a double batch of this creamy Gluten Free Chocolate Chip Cookie Dough Fudge! This is the easy fudge recipe you dreamed of. Creamy chocolate fudge loaded full of chunks of the best gluten cookie dough! It is the perfect homemade candy to make!
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Gift this fudge to your Valentine, or give it a holiday gift. You will love that this fudge recipe is freezable, so you can make it ahead and then defrost it as needed!! If you love eating cookie dough, check out these delicious gluten-free recipes!
I have finally created the perfect fudge recipe. I combined it with my most popular Edible Gluten Free Cookie Dough recipe!
Creamy chocolate and cookie dough in a bite-sized square. Can it get any better than this? My kids don’t think so. This easy Chocolate Cookie Dough Fudge recipe is quick and easy to make. Do you know the best part? It is no-bake, so it is even easier to make than you may think.
My kids are excited to make this recipe for their teachers this year. This chocolate cookie dough fudge makes a wonderful Christmas or Valentine’s Day holiday gift.
You can easily make this fudge recipe ahead. It freezes perfectly. Just thaw it out when you are ready to eat it :-).
Did you know that fudge was accidentally invented when someone made a batch of caramels and messed them up? Hence, they started calling it fudge. It was created and sold in 1886 and has become a massive hit over the years. It makes a fantastic snack, gift idea, and party food.
Try these fun flavor variations:
- Use this Chocolate Edible Gluten Free Cookie Dough.
- Add marshmallows
- Add your favorite nuts like walnuts, and pecans.
- Swirl in some white chocolate!
- Add in some gluten free candy-like Butterfingers or M&Ms!
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Frequently Asked Questions:
Yes, you can store gluten free fudge in the refrigerator. Make sure to save the fudge in an airtight container, lasting up to 1-2 weeks. Air will dry out the fudge, causing it to lose its texture and not taste as good. You can also store the cookie dough fudge in your pantry or freezer. This is a terrific recipe if you are looking for something to make ahead of time and serve later.
You can tell fudge has gone wrong if it appears dry or cracked. Suppose you notice an oily film on the top; the fudge spoils. The cookie dough fudge should never be mushy or slimy, and if it appears to be, it isn’t edible.
If the fudge has gone wrong, you won’t notice a smell like other foods. Don’t risk eating it if it has gone wrong. Just toss it and make a new batch.
Fudge can get hard if stirred too much during the melting process. With this recipe, you just want to heat it long enough for the chocolate to melt with the condensed milk and then remove it.
No, you don’t have to bake it. It is so easy. You just heat some of the ingredients on the stovetop and put them in a pan. The hardest part is waiting until it sets up so you can devour it!
Most fudge is gluten free. I used gluten free flour for my cookie dough, and it has no eggs, so this fudge recipe is gluten free and safe to eat.
If you love buying fudge, it is important to know Is Fudge Gluten Free. I have a list of some safe brands, too.
More Delicious Chocolate Recipes:
- Homemade Gluten Free Chocolate Chip Cookies
- Gluten Free Hot Chocolate Donuts
- Gluten Free Chocolate Raspberry Layer Cake
- Easy Gluten Free Devil’s Food Cake
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Chocolate Cookie Dough Fudge
Ingredients
- 3 cups melting chocolate
- 14 ounces condensed milk
- 1 teaspoon vanilla
- dash salt
- 1 cup gluten free cookie dough
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Instructions
- In a pan, melt the chocolate in the condensed milk on low heat. Add the dash of salt.
- Line an 8×8 pan with wax paper.
- Pour half of the melted chocolate mixture into the pan.
- Add chunks of the cookie dough by scattering it around the melted chocolate.
- Pour the rest of the melted chocolate on top.
- Put the pan into the refrigerator for 3 hours to chill.
- Cut into squares and enjoy.
Notes
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
