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  • Jefferson Adams
    Jefferson Adams

    Marshmallow Caramel Halloween Puffs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--FurryscalyThey 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.

    Ingredients:
    1 dozen regular marshmallows
    1 dozen Kraft caramels
    ¾ cup almonds, crushed
    6 ounces melted dark chocolate

    Directions:
    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.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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