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Gluten Free Candies

Candy Recipe

Gluten Free Candies including sweet Fudgies, Pioneer Potato Candy and old fashioned Toffee Butter Crunch.

Gluten Free Candies

Gluten Free Fudgies

These Gluten Free Fudgies are made especially for those with celiac disease or gluten intolerance. We recommend raw honey for the best nutritional value, but regular honey works just fine.

1/4 cup honey
3 teaspoon oil
3 teaspoon water or unsweetened juice
1 teaspoon pure vanilla extract
1 cup amaranth flour
1/3 cup carob powder
1 teaspoon cream of tartar or 1/8 teaspoon vitamin C crystals or 1/2 teaspoon lemon juice 1/2 teaspoon baking soda
1/3 cup chopped nuts (optional)


Combine the honey, oil and water or juice in a medium saucepan, heat briefly to melt honey. Remove from heat and stir in vanilla.

Sift together the flour, carob, cream of tartar or vitamin C crystals and baking soda. Stir in the nuts. Drop rounded teaspoonfuls onto cookie sheets.

Bake at 325 degrees for 15 to 18 minutes. Use within a few days.


No Cook Chocolate Fudge

This is a great No Cook Chocolate Fudge recipe to use on those lazy, hazy summer days. Cocoa makes these chocolatey.

4 cups confectionery sugar
1/4 teaspoon salt
12 tablespoons cocoa
2 tablespoons gluten free vanilla extract or 1/2 teaspoon gluten-free vanilla powder
4 tablespoons butter or 2-tablespoons butter and 2-tablespoons cream cheese
4 to 6 tablespoons milk

Combine the confectionary sugar, salt and cocoa. Add the butter, cream cheese, vanilla ( or Gluten-Free Vanilla Powder) and just enough of the milk to hold it all together. Mix until well blended. Spread mixture in a greased cake pan. Cut when firm and store airtight. Your choice of nuts may be added, if desired.


Pioneer Potato Candy

This recipe uses mashed potatoes as its base and is good! For flavoring your Gluten Free Pioneer Potato Candy there is vanilla, chocolate and peanuts. Powdered sugar makes these sweet to eat.

1 cup warm, unseasoned mashed potatoes
1/2 teaspoon salt
2 teaspoons Gluten free vanilla
2 pounds powdered sugar
1 pound dipping chocolate or semi-sweet chocolate
2/3 cup ground salted peanuts, optional

Combine potatoes, salt and vanilla in a 4 quart mixing bowl.

Sift powdered sugar over potatoes, stirring and adding about one cup at a time.

Mixture will liquefy when first sugar is added and will gradually begin to thicken. When it reaches the consistency of dough - knead, even if all sugar is not used.

After kneading, cover with a damp cloth. Chill until a small spoonful can be rolled into a ball.

Shape in 1 inch balls. Dip balls in chocolate that has been melted in a double boiler. Roll in peanuts. Recipe makes about 100 servings Gluten Free Pioneer Potato candies.


Toffee Butter Crunch

This is actually an old recipe used for generations! Gluten Free Toffee Butter Crunch contains gluten free milk chocolate and healthful blanced almonds.

1 cup butter
1-1/3 cup sugar
3 tablespoons water
1 tablespoon corn syrup
1 cup toasted almonds, coarsely chopped
4 bars of GF milk chocolate
1 cup finely chopped blanched almonds, toasted

In a large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally, to the hard crack stage.

Spread in well greased 13x9-inch pan. Cool thoroughly. Meanwhile melt the chocolate.

Turn the toffee out onto waxed paper. Spread with 1/2 of the chocolate and 1/2 the chopped blanched nuts. Cover with waxed paper and invert.

Spread with remaining chocolate and remaining nuts. If necessary, chill to firm the chocolate. Break into pieces to serve.


Easy Mint Patties

Make sure you get pure peppermint extract to make these sweet and easy mint patties as good as they should be! These are melt in your mouth when done right. No chocolate coating.

1/4 cup light corn syrup
1 teaspoon gluten free peppermint extract
1/4 cup butter, softened
1 to 2 drops desired color vegetable food coloring
4-3/4 cup sifted powdered sugar (about 1 pound)
Coloring

Combine light corn syrup, softened butter and peppermint extract.

Add sugar, about 1 cup at a time, stirring until well combined. Stir desired food coloring into mixture. Shape candy mixture into 1-inch balls.

Place the balls 2-inches apart on a baking sheet lined with waxed paper. Gently flatten each ball with the tines of a fork.

Let candy stand at room temperature about 3 hours or until dry. Store tightly covered in the refrigerator. Yield: 56 pieces


Chocolate Truffles

These chocolate truffles are different than those made with cocoa or chocolate. These use gluten free rice cookies as the base. Cocoa powder is added to the crushed cookies.

If you're not familiar with Cointreau, it is a brand of triple sec (orange flavoured liqueur) produced in France. It contains 40 percent alcohol.

Truffle

1 packet gluten free rice cookies
7 ounces condensed milk (1/2 tin)
1/2 cup coconut
2-1/2 tablespoons gluten free cocoa powder
2 tablespoons Cointreau

Crush biscuits, using a food processor. Mix all the ingredients together.

Make small balls. Roll in gluten free chocolate sprinkles or some coconut.

Recipe Note

If you would rather not use the Cointreau, add a dash of orange extract or orange rind.


Chocolate Truffles II

The addition of cognac gives these Chocolate Truffles a different twist. You can just use vanilla if you prefer to keep them alcohol free.

3/4 cup whipping cream
12 ounces gluten-free bittersweet or semisweet chocolate, finely chopped
1 tablespoon cognac or 1/8 teaspoon gluten-free vanilla powder
1/4 cup unsweetened cocoa

In a 1 to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in cognac or vanilla. Chill mixture until firm, at least three hours; if desired, cover and chill up to one week.

Line a 12- by 15-inch baking sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about ten minutes.

Place 1/4-cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, then roll in cocoa to coat. Place each truffle in a small paper candy cup (see notes). To store, place truffles between layers of waxed paper in an airtight container and chill. Advise recipient to chill as well, then bring to room temperature just before serving.

Recipe Variations

Candied Ginger Truffles:   Follow recipe for Chocolate Truffles, but substitute 1-tablespoon rum for cognac and stir 1/4-cup minced candied ginger into chocolate mixture with rum.

Chocolate-Raspberry Truffles:   Follow recipe for Chocolate Truffles, but reduce whipping cream to 1/2-cup, substitute 1-tablespoon framboise or other raspberry liqueur for cognac, and stir 1/4-cup melted, strained raspberry jam into chocolate mixture with the framboise.

Mocha Truffles:   Follow recipe for Chocolate Truffles, but stir 1-tablespoon instant espresso powder into cream until dissolved and substitute 1-tablespoon Kahlua for cognac.

Recipe Notes

Small paper candy cups are available in the baking section of some well stocked supermarkets and at stores that sell candy making supplies. The truffles can be rolled (step three) up to three days ahead.

Nutrition Information

Yield: About 2 dozen chocolate truffles (1-inch)
Serving Size: 1 truffle
Calories: 95; Protein: 1.3g; Fat: 7.4g; Saturated Fat: 4.1g; Carbohydrates: 8.6g; Fiber: 0.6g; Sodium: 2.7mg; Cholesterol: 8.3mg

Calories from fat: 71 percent