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Glutenfreefamily

Gluten Free And Casein Free Recipes For Fall

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I havent tried these yet but a friend sent them to me so I thought I would share :)

Maple Magic

Ingredients:

2 cups real maple syrup

Directions:

Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.

Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233 degrees.

Be careful that the syrup does not boil over because once maple syrup finally decides to boil, it really boils.

When the reduced syrup has reached 233 degrees, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110 degrees.

Beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.

Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.

Makes about 1 pound of fat free candy.

Easy Homemade Maple Popcorn Balls Recipe

Ingredients:

* 1/4 cup popping corn or microwave popcorn

* 1/2 teaspoon salt (optional)

* 1 cup maple syrup

* 1 1/2 teaspoons margarine

* 1/2 cup hershey's chocolate syrup

Directions:

1. Pop corn according to instructions. If using microwave popcorn, be certain it's not pre-buttered (i.e. use plain popcorn).

2. Salt popcorn, if desired.

3. Heat maple syrup and margarine in saucepan over medium-high heat.Stir constantly.

4. When temperature reaches 250 degrees Fahrenheit on a candy thermometer, or when a few drops form soft balls when dropped in cold water, the syrup and butter mixture is ready.

5. Remove pan from heat and pour maple syrup margarine mixture over popcorn.

6. When mixture is cool enough ( a few minutes), toss popcorn with syrup and mold into balls.

7. Cool maple syrup popcorn balls on wax paper.

8. Drizzle chocolate syrup on the balls (optional).

9. Store cooled popcorn balls in an airtight container.

Caramel Apples

Easy-to-make caramel apples have many variations: Roll them in chopped nuts, sprinkles, or Oreo crumbles for an extra-special treat.

8 firm red apples

8 chopsticks

1 1/2 Tbsp. vegan margarine

1 1/2 cups light brown sugar

1/4 cup corn syrup

4 Tbsp. water

1/4 tsp. vanilla extract

• Thoroughly wash and dry the apples to remove the wax. (If wax is on the apple, the coating will not stick.) Remove each stem and replace with a chopstick.

• Grease a cookie sheet.

• Melt the margarine in a saucepan. Add the brown sugar, corn syrup, and water. Stir until smooth. Gently bring to a boil and cook for 10 to 15 minutes, or until a little of the caramel forms a firm ball when dropped into a bowl of ice water. Remove from the heat and stir in the vanilla.

• Swirl the apples in the caramel syrup until coated. Place on the cookie sheet and refrigerate for at least 1 to 2 hours.

Makes 8 servings

Variations:

• For nutty caramel apples, let the caramel harden a bit, then roll the apple in chopped nuts. You can also roll in enjoy life chocolate chips after.

• For “tuxedo” caramel apples, let the caramel harden, then dip the apples into enjoy life chocolate, leaving a little caramel showing at the top. Let the chocolate harden a bit. Let dry.

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