Almond Roca

Who doesn't like this candy? This is the easiest recipe I have found. Butter is better but if you can't have butter like me, use what works for you. Most vanilla baking chips use milk so I opt to just use more semisweet chocolate chips.

Ingredients:

• 1/2 cup slivered almonds
• 1 cup GF butter or margarine
• 1 cup sugar of choice
• 3 tablespoons boiling water
• 2 tablespoons GF rice syrup
• 1/2 cup semisweet GF chocolate chips
• 1/2 cup GF vanilla baking chips (or use ½ cup more chocolate chips)

Directions:

1. Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 degrees F for 15 minutes or until toasted and golden brown; remove from the oven and set aside.
2. In a saucepan over low heat, cook butter and sugar for 5 minutes. Add water and rice syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300 degrees F (hard-crack stage).  This may take a while but keep stirring.
3. Quickly pour over almonds. Sprinkle chocolate chips/white chips on top; let stand for 1-2 minutes or until melted. 
4. (I put mine in a 300 degree oven until softly melted. With an icing spatula, I spread and swirl chocolate over candy. Cool completely (I used a pizza cutter to score the candy to make it easier to break into pieces while still warm. After it cooled slightly , I put it in the fridge until firm. then I broke up the pieces.

* Try to work quickly and have everything ready to go because it moves fast smoothing the chocolate at the end of the recipe.

Source: All Recipes/Adapted by Olinda

Gnosis Chocolate

I have just sampled a Fleur De Sel nutritional chocolate square by Gnosis Chocolate. It has a hint of Pink Himalayan Salt on top to give it that incredible satisfying taste.http://www.gnosischocolate.com/

I have read about these chocolates from time to time but never believed it for myself until today...because I can eat my share of chocolate. This is a wonderful stocking stuffer for any chocoholic on your list.

It's free of refined sugar, cholesterol, gluten, dairy, and soy free. It is handmade, raw, vegan, organic chocolate. The finest ingredients. Look for it at your health food stores or finer Natural Food Stores.

Gluten Free Twix Bars

 I haven't personally made these yet. I usually make them before I post them.... but I can't wait to try these. Someone give it a go and let me know how it is next to a regular Twix bar, as I can hardly remember them, but I know they were good.

Cookie:

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners’ sugar or make your own without corn
• 2 teaspoons GF vanilla extract
• 2 cups all purpose GF flour (gluten-free)
• 1 tsp xanthan gum (omit if you are using a glutenfree flour that contains xanthan gum) exchange to Guar gum if xanthan is not tolerated.

For the Caramel layer:

• 1 cup of sugar
• 6 Tbsp butter of choice
• 1/2 cup heavy whipping cream or Coconut Creme if milk is not tollerated

For the Chocolate layer:

• 3 cups chopped milk chocolate of choice, melted or semi-sweet with dry milk substitute added
• 1 tablespoon vegetable shortening (if the chocolate is too thick)

Directions:

1. Preheat your oven to 300F. 
2. Spray a 9 x 13 inch pan lightly with cooking spray, or line with parchment paper, and set aside.
3.  In a medium-sized bowl, beat together the butter, sugar and vanilla. 
4. Add the flour. 
5. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.
6. Take the dough, and press it evenly into the pan. 
7. Lightly flouring your fingertips will help with any sticking.
8.  Prick the crust all over with a fork. 
9. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
10.  Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 45 minutes.
11.  Remove from the oven and immediately run a knife around the edges to loosen the crust.
12.  Set it aside to cool completely. WAIT UNTIL COOKIE IS COOL BEFORE CONTINUING.

Caramel:

1. In a heavy-bottomed 2-quart saucepan, heat sugar on low until melted, as soon as the sugar comes to a boil add the butter and stir briskly. This should be getting thick. 7-10 minutes.
2. On moderately high heat ,stir vigorously with a whisk or wooden spoon, and add milk.
3. You can swirl the pan a bit if you want, from this point on. I prefer stirring to keep it from sticking. Caramel should be thick but still pour-able.
4. Top Cookies with Caramel (I found it easier to pour it over, because if you try to spread it, it will bring the cookie with it) and put in fridge for 30 minutes to firm up.

_________________________________________________________________________________

1. I used parchment so I lifted the giant cookie out of the pan and set it on the counter (with the parchment still underneath. 
2. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. 
3. Then cut each long strip into “fingers”.
4.  I found this easiest to do by flipping the cookie over, because my caramel was too firm.
5.  Melt the milk chocolate slowly in a double boiler or over very low heat.
6.  If it seems very thick, add a tablespoon of shortening to thin it, a little at a time.
7.  Pour the chocolate over the cut cookies that are on parchment and set for several hours. You can do them individually also.

*Store in an airtight container in the fridge.

Source: Christi Silbaugh

Rocky Road See’s Candies

This is a very old family favorite you can easily make at home. This is a old See's Candies Recipe from the 1950's. Hope you enjoy it as much as our family have over the years.

Ingredients:

• 10 squares Ghirardelli’s milk chocolate (cut into small shavings for easy melting)
• 14 white marshmallows cut into quarters or GF mini marshmallows
• ½ cup walnut meats broken into small pieces
• Melt chocolate in double boiler not over 110F.

Directions:

1. When chocolate is thoroughly melted cool down to not over 90F.
2. Pour one-quarter of it into buttered pan and spread evenly over bottom of pan.
3. Put cut marshmallows on top of chocolate in buttered pan as close together as possible.
4. Put nuts in remainder of melted chocolate and stir. Put remainder of chocolate containing nuts over marshmallows and spread top evenly.
5. Place in refrigerator to cool. After cooling, cut into squared pieces.

* Store in air tight containers

Source: Mary Hartman

Gluten Free & Vegan Peppermint Patties

I love these fresh tasting patties. They go pretty quick so make a lot! You can change up the mint and use other flavorings too.

Ingredients:

• ½ cup coconut oil 
• ¼ cup agave nectar
• ½ teaspoon peppermint oil (I used organic)
• ½ to 1 cup dark chocolate 73% , melted 

Directions:

1. In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.
2. Smash clumps of coconut oil against side of bowl until mixture is smooth.
3. Freeze mixture for a few minutes until it starts to harden, then remove from freezer.
4. Use a 1.5 teaspoon ice cream scoop  to measure out little balls onto a parchment  lined plate. 
5. Place plate in freezer to firm up mint balls; when firm, remove from freezer. 
6. Squish balls down into flat little patties on parchment paper .
7. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove) place on parchment paper or rack with paper underneath to catch drips.
8. Place patties on parchment paper  to harden (takes 10 minutes though on a summer day you may need to refreeze).

Source: I have no clue

Baked Walnuts

What's great about this recipe is that you can use almost any nut. Times may vary due to the nut's oils. So check on them so that they are only golden brown. Make lots ahead of time.

Ingredients:

• 1 cup shelled whole walnuts, or nuts of choice
• 3/4 cups white sugar
• 1 large egg white
• Ground cinnamon
• Fine Sea Salt (optional)

Directions:

1. Preheat oven to 350 degrees.
2.  Beat the egg white until stiff peaks form. 
3. If you don’t have an electric egg beater, this may take a awhile. 
4. Mix beaten egg white, sugar, and walnuts in a large bowl until walnuts are covered. 
5. Use your hands if necessary. Spread the walnuts onto an aluminum foil-covered baking sheet, making sure that they lay only one nut thick. 
6. Bake until the sugary egg part is golden-brown, about 12-15 minutes.
7.  Open the oven every once in awhile and take a peek. Sprinkle cinnamon immediately on top to taste. 
8. When cooled completely, store in an airtight container. Make a bunch as these go fast.

* Some people like to throw on a dash of salt for that sweet salty taste. I would make a batch first and see what you would like. Get creative and use your own spices, like nutmeg, pumpkin spice, rosemary etc.

Source: Balbina Paul

Baked Caramel Corn

Ingredients:

• 6 quarts of popped corn (or popped rice if corn is not tolerated) 
• 1 cup  butter or margarine (2 sticks)
• 2 cups firmly packed brown sugar 
• ½ cut corn syrup if tolerated or (GF rice syrup if corn is not tolerated)
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1teaspoon GF vanilla

Directions:

1. Melt butter, stir in sugar, corn syrup and salt. Bring to a boil stirring constantly. 
2. Then boil without stirring for 5 minutes.
3. Remove from heat, stir in soda and Vanilla.
4. Gradually pour over popped corn mixing well. 
5. Pour into 2 large shallow baking pans.
6. Bake at 250 for 1 hr. Stirring well every 15 minutes.
7. Remove from oven, cool completely.
8.  Break apart and store in tightly covered Containers.

*Plastic lock/seal bags are very good

Source: Balbina Paul

Halloween Goodies

I love Halloween and look forward to it; it's one of my favorite times of the year. In past years it always seemed like I didn't have many choices. As you can see below...you have lots of choices. Take this list with you (from Celiac.com) next time you go shopping for candy and make it easier for yourself.


If you are also milk and corn challenged like me...I stick to making my own candy for the holidays. This way I know it is going to taste good, and be safe for me. Check out the few candies I have for the gluten free, corn free, milk free alternatives. Besides it's fun to make.


Gluten–Free  and Gluten-Safe Halloween Candy and Treats
3 Musketeers fun size
3 Musketeers Mint with dark chocolate


A
Act II Popcorn Balls
Albert’s Gummy Eyeballs
Albert’s Iced Halloween pops (lollipops)
Almond Joy fun size bars
Amanda's Own Confections Chocolate shapes and chocolate lollipops
Annie's Organic Bunny Fruit snacks
Applehead, Grapehead, Cherryhead


B
Baby Ruth original and fun size
Barrels of Candy
Bazooka Big Mix (includes bubble gum, bubble gum filled candy, candy chews, and bubble gum filled lollipops)
Betty Crocker Fruit by the Foot Wicked Webs Berry Wave mini feet
Betty Crocker Halloween fruit flavored snacks, including Fruit Gushers, Fruit Roll–ups, and Mini Rolls
Bit•O•Honey
Butterfinger original and fun size
Big Blow bubblegum
Black Forest Gummy Tarantulas
Black Forest Gummy Fun Bugs Juicy Oozers
Bubbly lollipop and gum


C
Candy Checkers (made for Target)
Caramel Apple Pops (made by Tootsie Roll)
Charleston Chew original and fun size
Charms Blow Pops and Blow Pop Minis – may contain milk or soy
Charms Candy Carnival Package  – Blow Pops, Sugar Babies, Zip a Dee mini pops, Sugar Daddy, Pops, Sugar Mama Caramel, Tear Jerkers sour bubble gum, Blow Pop Bubble Gum – may contain milk or soy
Charms Fluffy Stuff Spider Web cotton candy
Chewy Atomic Fireballs
Chewy Lemonheads and Friends
Child’s Play
Colombina Scary Eyeballs bubblegum
Colombina Fizzy Pops
Comix Mix Candy Sticks – Tom and Jerry, Flintstones, Scooby 
Doo, Teenage Mutant Ninja Turtles, Popeye
cracker Jack caramel coated popcorn and peanuts


D
Disney Halloween Candy Mix – jelly beans, gummies, candy bracelets and characters from Cars, Tinkerbell and Toy Story
Dove pieces – Dark Chocolate, Milk Chocolate, Peanut Butter Milk Chocolate, Caramel Milk Chocolate
Dots Gumdrops – including Candy Corn Dots, Ghost Dots, and Bat Dots
Dubble Bubble bubblegum – may include milk or soy
Dum Dum Lollipops (including Shrek Pops) –  no peanuts, tree nuts, milk, eggs, wheat or gluten. Manufactured on dedicated equipment.
Dum Dum Chewy Pops –  no peanuts, tree nuts, milk, eggs, wheat or gluten. Manufactured on dedicated equipment.


F
Farley’s Kiddie Mix - Smarties, SweetTarts, Now and Later, Jaw Breakers, Super Bubble and Lolli-pops
Ferrara Pan Caramels - may contain milk or soy. Distributed in a facility where peanuts and tree nuts are used to make other products
Ferrara Pan Lemonhead & Friends candy mix – including Applehead, Cherryhead, Grapehead, Chewy Lemonhead & Friends, Chewy Atomic Fireball, and Red Hots
Florida’s Natural Healthy Treats Nuggets, Sour String, Fruit Stiks
Fright Fingers Popcorn Kit
Frankford’s Bugs Gummy Candy* – reported issues
Frankford’s Gummy Body Parts* – reported issues
Frankford’s Marshmallow Pals* – reported issues
Fun Dip
Fun Dip Sour


G
Game Night boxes of candy game pieces (includes Operation, Sorry!, Monopoly, Life, and Clue)
Grave Gummies (Yummy Gummies)
Gummy Pirate Choppers


H
Heath milk chocolate English toffee bar and snack size - does contain almonds
Hershey’s Bliss (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate)
Hershey’s Kisses (Candy Corn flavored candy, Caramel, Caramel Apple flavored filling, Milk Chocolate, Chocolate Meltaway, Pumpkin Spice, Hugs, Hugs & Kisses, Cherry Cordial Creme, Milk Chocolate with Almonds, Special Dark)
Hershey’s Milk Chocolate bars and snack-size bars
Hershey’s Milk Chocolate with Almonds snack-size bars
Hot Tamales
Humphrey Popcorn Balls


J
Jelly Belly beans – gluten–free, dairy–free
Jolly Rancher hard candy and Doubles Candy
Jolly Rancher Hard Candy Stix, Lollipops and Fruit Chews
Jr. Mints fun size – may contain eggs
Jujifruits
Just Born marshmallow treats 


K
Kellogg’s Spongebob Squarepants fruit flavored snacks
Kraft Jet–Puffed Boo Mallows marshmallows


L
Lemonheads
LifeSavers Gummies including Big Ring Gummies, Sweet ‘n’ Sour, and Scary Assortment


M
M&M’s – original, peanut, peanut butter 
Mars M&M's – except pretzel M&M's
Mars Dove chocolate products
Mars Munch Nut bar 
Mars Snickers, Snickers Dark bars, fun size and mini’s – may contain almonds
Mallo Cup
Marvel Heroes Candy Sticks (Hulk, Spiderman, Wolverine)
Melster Peanut Butter Kisses
Milk Duds
Mike and Ike
Mini Mentos
Mini Sour Dudes Straws
Monstaz Pops (jack–o–lantern lollipops)
Monster Hunt plastic monster eggs filled with candy bones, skulls and pumpkins (made for Target)
Mounds dark chocolate fun size bars –  made on equipment that processes almonds, in a facility that processes peanuts
Mr. Goodbar – does contain peanuts


N
Necco’s Sky Bar 4 in 1 chocolate bar
Necco Wafers
Necco Mary Janes
Necco Mary Jane Peanut Butter Kisses – does contain peanuts
Necco Sweethearts Conversation Hearts (available for Valentine's Day only)
Necco Canada Mint & Wintergreen Lozenges
Necco Haviland Thin Mints and Candy Stix
Necco Clark Bars
Necco Skybars
Necco Haviland Peppermint & Wintergreen Patties
Necco Candy Eggs
Necco Talking Pumpkins (available at Halloween only)
Necco Squirrel Nut Caramels and Squirrel Nut Zippers
Necco Banana Split and Mint Julep Chews
Necco Ultramints
Nestle Milk Chocolate fun size bars
Nestle Baby Ruth
Nestle Bit–O–Honey
Nestle Butterfinger (NOT Butterfinger Crisp or Butterfinger Stixx)
Nestle Goobers – does contain peanuts
Nestle Nips (both regular and sugar–free)
Nestle Oh Henry!
Nestle Raisinets –  made on equipment that processes peanuts
Nestle Sno–Caps
Nestle Wonka Pixy Stix
Nestle Wonka Laffy Taffy
Nestle Wonka Lik–M–Aid Fun Dip
Nestle Wonka Spree
Nik-L-Nip wax bottles with juice
Now and Later


O
Operation Gummy Candy


P
Palmer Peanut Butter Cups – does contain peanuts
Pay Day peanut caramel bar snack size
Peanut M&M’s
Pearson’s Bun candy –  maple and roasted peanuts
Pearson’s Mint Patties, 
Pearson’s Nut Goodies
Pearson's Salted Nut Rolls
Peeps Jack–o–lanterns, Ghosts and Chocolate Mousse Cats – “Gluten Free”
Pez candy – “Gluten Free”
Pop Rocks
Pixie Stix


R
Rain Blo Bubble Gum Eyes of Terror
Raisinets
Razzles candy gum
Red Hots
Reese’s Fast Break candy bars and snack size
Reese’s Peanut Butter Cups snack size and miniatures
Reese’s Peanut Butter Pumpkins
Reese’s Pieces
Reese’s Select Peanut Butter Cremes
Reese’s Select Clusters
Reese’s Whipps
Rolo chocolate covered caramels


S
Sixlets
Skeleton Pops (lollipops)
Skittles includes Original, Sour, Wild Berry, Fizzl’d Fruits, and Crazy Core, including fun-size
Smarties – the small pastel–colored candies sold in rolls, not Nestle’s chocolate version) – “Contains NO: gluten, milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soy.
Snickers
Snickers Fudge bar 
Sour Patch
Starburst Fruit Chews and fun-size
Starburst Gummibursts and Sour Gummibursts – “Gluten Free”
Sugar Babies
Sugar Daddy Caramel Pops
Super Bubble bubble gum
Swedish Fish
Sweethearts conversation hearts Forbidden Fruits (candy packaging of The Twilight Saga, New Moon the movie)
Sweet’s Candy Corn Taffy


T
Tootsie Pops – original and mini
Tootsie Rolls Midgies and snack bars
Transformers Canpeasron's salted nut rolldy Mix – gummy shields, fruit chews, candy shields, gum rocks


W
Warheads – Extreme Sour hard candy and Sour QBZ chewy cubes
Wonka Bottlecaps
Wonka Chocolate Laffy Taffy
Wonka Giant Chewy Nerds Jelly Beans
Wonka Giant Pixy Stix
Wonka Gobstopper Everlasting
Wonka Gobstopper Chewy
Wonka Laffy Taffy Ropes
Wonka Mix–Ups
Wonka Monster Mix–Ups – SweetTarts Skulls and Bones, Spooky Nerds, Howlin’ Laffy Taffy
Wonka Nerds – carry a cross contamination warning on the Spooky Nerds orange and fruit punch flavors
Wonka Pixy Stix
Wonka Runts
Wonka Runts Chewy
Wonka SweetTarts
Wonka Sweetarts (regular)
Wonka Sweetarts Chew
Wonka Sweetarts Giant Chewy
Wonka Sweetarts Mini Chew
Wonka Sweetarts Chewy Twists
Wonka Sweetarts Shockers
Wonka Tart N Tinys,
Wonka Tart N Tinys Chew
Wonka SweetTarts Boo Bag Mix – SweetTart Chews OK, but other packages had a cross–contamination warning!


X
X–scream Mouth Morphers Fruit Gushers


Y
York Peppermint Patties Pumpkins


Z
Zed Candy Skulls and Bones


With all these selections, finding some good, gluten–free candy should be a snap. As always, be sure to read labels, as some ingredients can vary. 


Source: Celiac.Com

Chocolate-Dipped Hazelnut Marbles

Well, fine, it's true, I love my chocolate, who doesn't? These are wonderful holiday candies, so yummy you will wish you made more. Enjoy!

Ingredients:

• 1 cup shelled hazelnuts, toasted and husked
• 3/4 cup confectioner's sugar
• one pinch fine sea salt
• 2 teaspoons honey or maple syrup or agave syrup (grease your measuring spoon with a little vegetable oil)
• 3 ounces high-quality bittersweet chocolate
  
  *Makes about 25 marbles.

Directions:
     1.  Combine the hazelnuts, sugar, and salt in the bowl of a food processor, and pulse until finely ground. Transfer to a medium mixing bowl, and form a well in the center.

     2. In a small bowl, combine the honey with 1 tablespoon hot water, and stir to dissolve. Pour into the center of the hazelnut mixture, and stir with a fork to blend.

     3. Knead the hazelnut paste for a minute or two, until it comes together and you are able to shape it into a ball. (It will be a little sticky, but it will dry as it chills.) Wrap in plastic and refrigerate for at least an hour, and up to a day.

     4.  Remove the hazelnut paste from the fridge. Scoop out rounded teaspoons, and shape them into small balls, about 3/4 inch in diameter, with the tips of your fingers. Line them up on a plate, and plant a toothpick vertically in the center of each.

     5.  Cover loosely with plastic wrap, and place the plate in the fridge.
Line a baking sheet with parchment paper or a silicone baking mat. Melt the chocolate in a double boiler (i.e. a heatproof bowl set over a pan of simmering water), stirring from time to time.

     6. Dip each of the marbles in turn in the chocolate, holding it by the toothpick and swirling it around gently to coat. Leave the very top un-coated, so the hazelnut paste shows. Lift from the chocolate, let the excess chocolate drip down for a few seconds, set on the parchment paper, toothpick pointing skyward. Let rest somewhere cool (but not the refrigerator) for 2 hours, until the chocolate coating is dry. The marbles will keep for up to 4 days at room temperature in an airtight container.

* If your hazelnuts are skin-on, rub them in a kitchen towel just after toasting to remove most of their brown papery skin.

Source: www.foodsensitivityjournal.com

Valentine's PeanutButter Candies

A nice easy candy that even kids can do from my sister Eva. This gets gobbled up so fast! Easy as 1-2-3! Just in time for Easter! I say double dip them!

Ingredients:

• Stir together 1/2 cup creamy peanut butter
• 1/4 cup + 1 Tablespoon confection's powdered sugar (or make your own corn free)
• 1 Tablespoon room-temperature unsalted butter or butter of choice
• Stir in 1 cup GF crushed Glutano pretzels (For those who can have gluten she used big ones from Trader Joe's)

Directions:

1. Stir all ingredients together. Mix well. 
2. Form into balls (1-inch), freeze for 30 minutes. 
3. Dip in melted white or milk chocolate. Place in refrigerator until set.

 Note: I melt my chocolate in the microwave, 30 seconds at a time and stir. Adjust time as necessary.

Source: Eva Paul-Miller

Peanut Butter Chocolate Easter Eggs

This is a very easy candy to make and fun for the kids too. Fill little baskets with  colored grass and place around the basket. Add some peeps, or a chocolate Easter bunny.

Ingredients:
• 1     (16 ounce) package confectioners' sugar
• 1     cup creamy peanut butter
• 1/4  cup butter of butter alternative of choice
• 1     tablespoon milk or milk of choice
• 8     (1 ounce) squares semi-sweet chocolate (Ghiradelli is GF)
• 1     tablespoon shortening of choice

Directions:
1. In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth.

3. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Source: allrecipes.com

Bon Bon's!

Who does not like Bon Bon's? Come on. This is a very old recipe from my aunt and uncle. We used to sit around their little table in the winter and make these for the holidays. It was great fun and we got to taste test a little when we were done. She had a tiny little kitchen but so much good food came out of there.

I miss the smells in the kitchen and the roaring fire in the little living room. I can still imagine the clock bonging every hour. I so enjoyed myself.

Enjoy making your own memories when making your Bon Bon's. It's great family fun for everyone, and tasty too. Pack them in pretty little boxes or tins to give away. Easter is coming up. Change the shape and make easter eggs out of them!

Make white chocolate (like the chocolate below) and create different colors for the eggs. Watch eyes light up. Don't forget the fudge! Check out my revamped dairy free version that came out incredible. So very rich and beautiful.

Ingredients:
• ½ pound butter room temperature
• 3 boxes powdered sugar
• 12 oz. flaked coconut sweetened
• 1 can sweetened condensed milk
• 4 cups chopped walnuts
• 1 tsp vanilla.
Directions:
1. Put wax paper or parchment on a cookie sheet to set bon bons on.

2. Mix all the ingredients together. This is very difficult to stir. Get  someone with muscles to help.

3. Form into bite size balls. Place in fridge while you heat up the chocolate.

Chocolate Mixture:

• 2 large packages of GF chocolate chips (Guittard’s)
• ½ square of paraffin

Directions:
1. Melt the chopped paraffin and chocolate together in a double boiler. Be sure no water touches the bottom of the pan/bowl.

2. Dip the bon bons one at a time into the chocolate mixture making sure they are completely covered  and set back on the cookie sheet to cool.

Note: You can also get drained cherries and put bon bon material around the cherry and dip them in chocolate. Yum! You can also add mint or cherry flavoring to the bon bon mixture.

Source: Carl and Mary Hartman/Jeanna Orth

Candied Orange, Lemon, Lime, Grapefruit, & Tangerine Peel

This is an elegant yet a bit tart sugared confection best eaten in 4 days keep at room temperature in a tin or a pretty jar with a tight fitting lid.  Makes great gifts. These are gorgeous on the table and quite addictive after the first two. I love buying whats in season and we have all these citrus coming to the market. Now is the time to buy them.

INGREDIENTS:

·         6 lemon peels, cut into ¼ inch strips, (use other citrus too making sure all the pith is off)

·         4 orange peels, cut into ¼ inch strips

·         1/3 cup of Sugar in the Raw for decoration

·         2 cups of natural organic sugar

·         1 cup of water

DIRECTIONS:

1. Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.

2. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in drained peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.

3. Roll peel pieces, a few at a time (I use tongs), in remaining sugar. Let dry on wire rack overnight. Store in airtight container.

I used an oval platter with Sugar in the Raw and organic (somewhat white style) sugar and used tongs to drop peels in and smush around then put on the wire rack that has tin foil or waxed paper under it to clean up faster. Giving the boring looking ones a little twist gives them some shape. Drying it overnight gives it that crisp crunch which I like. Put in decorated tins or tightly capped pretty jars. They quickly get eaten so make a lot.

Source: Aunt Mary Hartman