Gluten And Corn Free Hard Candy Recipes

BUTTERY ENGLISH TOFFEE CANDY (GLUTEN-FREE)

Steps:

• Line a quarter sheet baking pan (preferable a 9- x 13-inches) with foil and grease with canola oil spray or butter.
• In a 2-quart heavy bottomed saucepan, combine the butter, sugar, corn syrup, vanilla, and salt. Cook over medium heat until the butter is melted and the sugar has dissolved, stirring constantly. The mixture will be bubbling by this point.
• When everything is melted, increase the heat to medium-high and cook while continuously stirring until the mixture reaches 300 °F (hard-crack stage), about 9 to 15 minutes. The toffee will be golden-brown, but it's best to check with a digital thermometer. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again.
• Once the toffee has come to temperature, immediately pour it onto the prepared pan. Use a large offset spatula to spread it out evenly as soon as possible. You don't need to go to the edges of the pan, although you can. Allow to cool for 2 to 3 minutes.
• Sprinkle the chocolate chips over the surface of the hot toffee and let sit for 5 minutes or until the chocolate appears glossy. If the toffee has cooled too much, popping the toffee with the chocolate into a low oven (say 200 °F) for about five minutes will help melt the chocolate enough to be spreadable.
• Spread the melted chocolate evenly over the surface with the same large offset spatula. Dust the top of the melted chocolate with the almond meal.
• Allow the toffee to cool completely in the pan, about 1 to 2 hours.
• Once the toffee is cool and the chocolate is set, start breaking the toffee into irregular shards with your hands or a butter knife. Store the candy at room temperature in an airtight container.
• This recipe makes about 1¼ pounds of toffee, with each piece weighing about ⅔ ounces (20 grams).

GLUTEN AND CORN FREE HARD CANDY

Steps:

• 1. In a sauce pan combine sugar, jar of brown rice syrup, and food coloring. Heat over low heat till sugar is dissolved and first bubbles start.
• 2. Insert candy thermometer making sure it doesn't touch sides and heat till it reaches 300 degrees then remove from heat and stir in cinnamon. We used 15 drops of cinnamon oil but you can add more to taste.
• 3. We lined the counter with two thicknesses of lightly sprayed with pam parchment paper and carefully poured the mixture out on it spreading it thin. Let cool and then break into pieces. You can also spray a cookie sheet and pour on it.
• 4. Be careful that the mixture doesn't get on you because it will burn very fast. You can use other colors and oils to make different flavors of candy instead of the cinnamon and red. White with peppermint would be good or green with spearmint. You can choose the color and flavor you like just remember to check the ingredients to make sure the flavors are safe for eating on a gluten and corn free diet.