Yes, these are gluten free. And yes, these are freaking delicious!!! This was the first time I've made fudge, and I found it easy and fun. I also liked the hands-on aspect of pressing the shortbread dough into the pans. The process was a bit messy, but messy is fun! I can totally see using this short bread dough as a cheesecake crust in the near future. Possibly Pumpkin Cheesecake?!
For flour, I used "Bob's Red Mill Wheat Free Biscuit & Baking Mix" Bob's Red Mill "Wheat Free Biscuit & Baking Mix I used an artificial Almond extract which had vanillin in it. From everything I've read, vanillin is gluten free. But for a link to a dialogue on the topic, click here. I really wanted all natural almond extract, but hey, you've got to work with what you can get. I ended up doubling this recipe so that I would have enough to share with my coworkers during our Friday training workshop. I had WAY more than enough! I ended up sharing with my partner's coworkers, as well as my neighbors, and still had enough to contribute to my gut-building process. Beware! These are habit forming!
Makes 24 to 36 Bars
- 1 cup (2 sticks) softened butter
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 1 1/4 cups all purpose gluten free flour or baking mix
- 1 (12 oz.) package Semi-Sweet chocolate chips (check the ingredients for gluten)
- 1 (14 oz.) can sweetened condensed milk
- 1/2 tsp. almond extract
- Sliced almonds (toasted optional)
- Heat your oven to 350 degrees F.
- Beat the butter, sugar and salt in a large bowl until fluffy. Add flour and mix well. With GF floured hands, press the dough evenly into a greased (vegetable oil sprayed) 13 x 9 inch baking pan. You many need to flour your hands repeatedly.
- Bake 20 to 25 minutes or until lightly browned. Remove from oven.
- Melt chocolate chips and sweetened condensed milk in a heavy saucepan over low heat, stirring constantly. Remove from heat once all the chips have melted and stir in the almond extract.
- Quickly and evenly spread the chocolate mixture over the baked shortbread. Garnish with the sliced almonds and press them down into the chocolate with your hands.
- Throw it in the fridge and let cool for a few hours (or until firm).
- Cut into bars. Store covered at room temperature.
- Eat up and enjoy with a tall glass of milk (or soy milk)