super de dooper corn free special treats for my sweetie.

[Guest guest]

HARD CANDY/LOLLIPOPS- corn, dye, wheat and gluten free

3 1/4 cups granulated sugar

1 1/2 cups maple syrup

1 cup water

safe flavoring

Combine sugar, syrup and water in saucepan. Stir over medium heat until sugar

dissolves. Attach a candy thermometer to the side of pan, and allow mixture to

boil without stirring, until temperature reaches 310

degrees. Remove from heat. When mix ceases to boil, add desired amount of

flavoring. Pour into lightly greased molds, and allow to cool for several hours

prior to removing.

Copyright, 1998, Diane Hartman, all rights reserved

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BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free

2 cups light brown sugar

1/2 cup safe margarine

1/4 cup water

1 tablespoon apple cider vinegar

In a medium saucepan, combine all ingredients and bring to boil. Attach a candy

thermometer after mixture begins to boil, and cook without stirring until the

temperature reaches crack stage. Carefully pour hot

mixture into a well greased shallow cake or cookie pan. Score top when it is

partially harden, and crack when cool. Or, pour into well greased candy molds

and allow to cool for several hours prior to removing.

Copyright, 1999, Diane Hartman, all rights reserved

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CARAMEL CANDY - dairy, egg, wheat, gluten, and corn free

3 cups granulated sugar

¼ cup water

1 cup safe brown sugar

1 cup soy milk, or Dari-free? prepared

1 cup non-dairy coffee cream(or ¾ cup dairy alternative + 1/3 cup melted

margarine)

1 teaspoon safe vanilla

In a large saucepan, combine all ingredients except vanilla. Dissolve sugar by

cooking over low heat, stirring constantly. Increase temperature to medium, and

bring to boil until candy thermometer reaches

235 degrees(softball stage). Remove from heat, and stir in vanilla. If using

mixture to coat candy apples, you may do so now. If making individual candies,

pour mixture into chilled and greased 7 x 11 pan.

Allow to cool, and cut into small squares. Wrap candy individually using plastic

wrap or waxed paper.

Copyright, 1999, Diane Hartman, all rights reserved

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Nut butter balls from Karyn Seroussi's book.

1 cup nut butter

1/2 c. powdered Dari Free

1/2 c. honey

Roll into balls and coat with gluten free cookie crumbs (coconut or sesame

seeds) and refrigerate. You can add some flaxseed oil in there.

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MAPLE SUGAR CANDY - wheat, gluten, corn, soy, dairy, and egg free

1 1 /4 cups maple syrup

Transfer maple syrup into small saucepan, and bring to boil. Without stirring,

attach a candy thermometer to pan and slowly cook until temperature reaches 280

degrees. Using a small spoon, carefully drizzle

syrup onto shallow baking pan that has been coated with canola or acceptable

cooking oil, or use parchment paper to line tray. Syrup can be drizzled into

shapes or small metal cookie cutters can be placed on

trays to act as molds. Allow to cool completely before attempting to remove.

Copyright, 1999, Diane Hartman, all rights reserved

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