Gluten Free Recipes

From Angela Lowry 3 Musketeers 3 cups granulated sugar 3/4 cup light corn syrup 3/4 cup water 1/8 teaspoon salt 3 egg whites 1/3 cup semisweet chocolate chips 2 bags semisweet chocolate chips (12-ounce bags) In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the 1/3 cup semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy into the size pieces you like, either bite-size or bars. Melt the bags of chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar of nougat on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm. Almond Bar 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup water 2 tablespoons water 1 pinch salt 2 egg whites 2/3 cup whole roasted almonds 2 bags semisweet chocolate chips (12-ounce bags) In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with an electric mixer set on low. Continue to mix about 20 minutes, or until the nougat begins to harden and thickens to the consistency of dough. Mix in the almonds. Press the nougat into a greased 9 x 9-inch pan and chill until firm, about 30 minutes. If you like coconut add a thin layer of coconut pressed into the top of the nougat before chilling.Melt the milk chocolate chips in a microwave for 2 minutes on half power, stirring halfway through the cooking time. Melt completely, but be careful not to overheat. Resting bar on a for (and using your fingers if needed), dip each bar into the chocolate to coat completely and tap the fork against the side of the bowl to knock off the excess chocolate. Place on waxed paper and let cool at room temperature until the chocolate is firm, 1 to 2 hours. === Peanut Butter Cocoa No-Bake Treats 2 cups sugar 1/2 cup (1 stick) margarine 1/2 cup GFCF milk 1/3 cup cocoa 2/3 cup Crunchy Peanut Butter 3 cups thin poha 1/2 cup chopped nuts (optional) 2 teaspoons vanilla extract Place piece of wax paper or foil on cookie sheet. Combine sugar, margarine, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 minute. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place. ======= Butterfingers 1 c nut butter 1/3 c White corn syrup or cane syrup 1 c Sugar 1/2 c Water 3 dark or semisweet chocolate candy bars or 1/2 bag of semisweet chips Cook sugar, corn syrup, and water over medium heat until 305 degrees on a candy thermometer. Stir in nut butter. Pour into 9x9" oiled pan. While still hot, put chocolate on top and spread evenly. Refrigerate. When set, break into pieces. ===== Almond Crunch Bars l stick margarine l cup almonds or other nuts l/2 c. sugar l Tbls. light corn syrup Use a round cake pan and line with foil or parchment. Oil foil generously. Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown - about 5 - 6 minutes. Pour and spread in pan. Let cool l5 min. and lift off and break into pieces. ==== Mounds 5 oz sweetened 'cream' 1 t vanilla 2 C powdered sugar 14 oz flaked coconut 1 24 oz bag of semisweet chips, melted for dipping. Blend the 'cream' and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours. ==== Nut Butter Cups 1 c nut butter 1/3 c Powdered sugar 12 oz semisweet chocolate chips 1/4 tsp Salt In a small bowl, mix the nut butter and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on HIGH for 2 minutes, stirring halfway through the heating time. Add the salt. Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. Note: It is best to use a shallow muffin tin or candy tin for this recipe. If you only have the regular-size muffin tin, simply fill each tin only halfway with the chocolate and peanut butter, unless you want to make giant-size mutant peanut butter cups. I use mini muffin paper cups or special ones from the candy store. ===== Mounds Bars 5 oz coconut milk undiluted 1 t vanilla 2 C powdered sugar 14 oz flaked coconut 1 24 oz bag of semisweet chips Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours. ====== SEMI-SWEET RAISIN CLUSTERS 12 oz. semisweet chocolate chips 13 oz. GFCF 'cream' mixed with 1/2 cup sugar 2 teaspoons vanilla 15 oz. box raisins Place chocolate pieces in 2 quart bowl. Microwave 1 1/2 to 2 minutes or until softened. Stir in remaining ingredients. Drop by teaspoon-full onto waxed paper lined trays. Chill. Store refrigerated. ==== Pecan Brittle 1 cup light corn syrup 1 teaspoon salt 2 cups sugar 2 teaspoons soda 1/2 cup water 1/4 stick margarine 2 cups broken pecans Cook syrup, sugar, and water until soft-ball stage. Add nuts and cook until crack stage (300 degrees) Remove from heat and add soda, salt and margarine. Pour on well-greased surface and stretch. MOCK BUTTERFINGERS 3 cups GFCF corn flakes, crushed 1 cup crunchy peanut butter 1/2 cup sugar 1/2 cup white corn syrup 6 oz. semisweet chocolate chips Lightly grease an 8 x 8" pan. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into pan. Melt chocolate chips and spread over top. ==== MARSHMALLOW PUFFS 36 large marshmallows 1 1/2 cups semisweet chocolate chips 1/2 cup chunky peanut butter 2 tablespoons margarine Line a 9-in. square pan with foil; oil the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and margarine. Pour over the marshmallows. Chill completely, Cut between marshmallows. Yield: 3 dozen. ===== PECAN LOG 3 cups confectioners sugar 1 (7 oz) jar marshmallow creme 1 teaspoon vanilla extract 1/2 bag semisweet choc chips 1 /2 cups chopped pecans In a large bowl, combine sugar, creme & vanilla; knead until smooth (mixture will be dry). Shape into six 4 1/2 inch x 1 1/4 inch logs. Chill overnight. In the top of a double boiler over hot water, cook & stir chocolate until smooth. Dip logs into chocolate; roll into pecans. Chill for 2 hours. Cut into 1/3 inch slices. Yield: 6 1/2 dozen === Taffy 1 cup sugar 3/4 cup light corn syrup 2/3 cup water 1 tablespoon cornstarch 2 tablespoons margarine 1 teaspoon salt 2 teaspoons vanilla Oil square 8 x 8 inch pan. Mix sugar, corn syrup, water, cornstarch, margarine and salt in a 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Cook, without stirring to 256 degrees on a candy thermometer (hard ball stage). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, oil hands lightly. Pull into long strips 1/2 inch wide. Cut strips into pieces with scissors. Wrap pieces individually in plastic wrap or waxed paper. NOTES : Candy must be wrapped to hold its shape. ===== Stained Glass Candy 2 cups granulated sugar 2/3 cup corn syrup or cane syrup 3/4 cup water 1/2 teaspoon flavoring food coloring Spray a cookie sheet with Pam. Put first 3 ingredients to boil. Once dissolved, do not stir. Cook to 260 degrees, then add Color. DO NOT STIR. Cook to 300 degrees. Remove from heat. Add flavoring. if it does not disperse, stir lightly. Pour liquid out on cookie sheet. Cool 30 minutes. Crack it up. Coat with 2 Tablespoons of confectioners sugar to prevent sticking ==== Peanut Butter Filling 1/4 pound Margarine 1/2 Pound Peanut butter 3/4 pound powdered sugar 1/4 cup light corn syrup -- optional Mix together for filling for peanut butter cups or balls === Vinegar Taffy 1 c Sugar 1/2 c Water 1/4 c Light corn syrup 1/2 tsp. Salt 2 TB Vinegar 1 tsp. Vanilla or other flavoring such as orange or lemon, or use: 1/2 tsp. Peppermint or: 1 oz Bitter chocolate, grated Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 degrees on a candy thermometer. Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle. Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or oil. Use only the fingertips to pull taffy. When mixture can be handled, take up and pull out with both hands. Fold over and pull out again. As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand. Pull until it is difficult to pull out and the mixture seems quite firm. Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy in an air tight container in a cool dry place. If the taffy sugars, it can be re-cooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and then re-cook according to original directions. Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled. === MOLASSES TAFFY 2 c Molasses 3 Tbls Margarine 1 c Sugar 1/4 tsp. Soda Combine all ingredients and boil until hard ball stage. Wet a shallow pan and pour in candy. When cool enough to handle, pull until light a color as desired is reached. Twist and cut into sticks. == MOLASSES CANDY 2 c Molasses 2 TBLS Margarine 1 TBLS Vinegar 1 c Brown sugar 1/3 c Water 1 pinch Baking soda Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub oil on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. === SALT WATER TAFFY 1 cup sugar 3/4 cup light corn syrup 2/3 cup water 1 tablespoon cornstarch 2 tablespoons margarine 1 teaspoon salt 2 teaspoons vanilla Oil square pan, 8 x 8 x 2 inches. In 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 256 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, oil hands lightly. Pull into long strips, 1/2 inch wide. With scissors, cut strips into 1-inch pieces. Wrap pieces individually in plastic wrap or waxed paper. (Candy must be wrapped to hold its shape.) === Penuche (Brown Sugar Fudge) 3 cups packed brown sugar 3/4 cup GFCF milk (almond or DariFree works) 1 tablespoon margarine 1 /2 teaspoons vanilla extract 1 cup unsalted peanuts or pecans Combine brown sugar, milk and margarine in a medium saucepan. Stir constantly over medium heat until mixture reaches 235 (soft ball stage) on a candy thermometer. Remove from heat and let cool to room temperature. Fit steel blade in work bowl of food processor and process until mixture is light brown, about 20 seconds, or beat with hand or heavy mixer. Add vanilla and nuts, then mix with 3-4 quick on/off motions. Pour into oiled 8-inch square baking dish. Let cool completely, then cut into 1 x 2-inch pieces.