Taste of Home Nutty Chocolate Marshmallow Puffs (+Fudge) Gluten Free Ve...

Hi everyone it is Spring!!!


And, I am just in time to share with you a video of how to make a delicious gluten free treat for you to enjoy. I experimented over the winter with some recipes as I was cleaning out my recipe drawer. I found that the candy recipes were the easiest to convert into a gluten free goody. This prompted a YouTube video of how to make Taste of Home's Nutty Chocolate Marshmallow Puffs Gluten Free.


This recipe was originally submitted by Pat Ball of Abilene, Texas to the Taste of Home magazine. You may view the original recipe here: http://www.tasteofhome.com/recipes/nutty-chocolate-marshmallow-puffs.


I adapted her recipe to make 20 candies and a small pan of fudge. I used gluten free ingredients to make the items a special holiday gluten free treat!


Ingredients:
2 cups milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 jar (7 ounces) marshmallow crème
40 large marshmallows (I used 20)
4 cups coarsely chopped pecans


*Note: I purchased half cut pecans, or you may buy whole pecans, and used a food processor to coarsely chop them. This process only takes a few minutes of your time and can save you money as chopped pecans are usually more expensive per ounce this whole pecans.


1. In a medium microwave safe bowl, combine chocolate chips, milk, and marshmallow creme. Heat on High for 1 minute and stir. Heat for another minute on High and stir again. Heat at 10 to 15 second intervals until the mixture is smooth. (This mixture will be on the thicker side.)


2. With a fork, dip one large marshmallow in the chocolate mixture and shake the excess off. Roll the marshmallow in the chopped pecans with a spoon; pressing the nuts into the chocolate covering. Place the candy on a waxed paper (or parchment paper) lined baking sheet. (You may need to reheat the chocolate mixture in the microwave again to keep it smooth.)


3. Refrigerate the candies on the baking sheet until firm. Store the candies in an airtight container in the refrigerator or freezer. This recipe will yield 40 candies.


To Make Fudge:

1. Combine chopped pecans with chocolate mixture.


2. Spread mixture in a waxed paper (or parchment paper) lined 8x8 inch baking pan. (If using whole mixture, it will fit into a 9 x 13 inch baking pan.)


3. Refrigerate overnight until firm. Cut into serving sized pieces and store in an airtight container in the refrigerator or freezer.


Please let me know what you think of this recipe, or if you have any suggestions, in the comments field below. Have a great day!