Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Halloween is over, and this year we offered a fun alternative to the standard store-bought fare--marshmallow caramel puffs.
Celiac.com 11/05/2013 - Halloween is over, and this year we offered a fun alternative to the standard store-bought fare--marshmallow caramel puffs.
They are fun and easy to make, and kids just love to help make them, and, of course, to eat them. They turned out great, so I thought I'd share them here for next year.
This recipe makes a dozen marshmallows, but it's easy to scale accordingly.
1 dozen regular marshmallows
1 dozen Kraft caramels
¾ cup almonds, crushed
6 ounces melted dark chocolate
Place crushed almonds into a bowl.
Melt caramels in a double-boiler.
Dip marshmallows halfway into the melted caramel.
Remove, and let the excess drip off, then dip in crushed almonds.
Place on a lightly oiled parchment-lined baking sheet until set.
Drizzle white tops with melted chocolate.
Allow to cool and serve.
Note: Any marshmallows made by the Kraft, or Doumak companies are gluten-free. This includes Jet Puffed, Campfire, WalMart, and CVS brand marshmallows.
Kraft caramels are also gluten-free.