Category Archives: Candy

February Poll Winner – Chocolate Truffles

This is a nice basic truffle you can add your own flavorings and coatings to make them your own.  I usually just roll them into a ball shape, but to make them even easier, pour the truffle mixture into a pan lined with smooth parchment or plastic wrap.  After they set, lift the firm mixture from the pan using the parchment or plastic wrap to remove the truffles.  With a warm clean knife, slice square, rectangular or diamond shapes.  Serve as is or dust the top lightly with cocoa powder.

You can also use the truffle mix to fill candy molds.  Brush your candy mold with melted tempered chocolate, allow to set, pour in partially cooled truffle mixture (or scoop up firm truffle mixture and stuff shape).  Allow to set, then coat the bottom to the candy with melted tempered chocolate.

Gluten Free Dairy Free Chocolate Truffles

12 oz. gluten and dairy free good quality dark, bittersweet or semi-sweet chocolate, chopped

1/3 cup canned coconut milk (NOT light and not from the carton – those are too thin)

1 teaspoon gluten free vanilla, almond, mint, orange or other flavoring of choice

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil.  Remove from heat.  Add chopped chocolate and stir until chocolate is melted and mixture is smooth.  Add flavoring and mix well.  Allow to cool to room temperature, then put into refrigerator to chill.

You can shape your truffles at this point for a very dense chocolate truffle, if you choose.

For a fluffier, lighter type of truffle:  When mixture is firm, whip with electric mixer until mixture is light and fluffy, but do not allow to get soft and runny.  Put back into the refrigerator and chill until firm.

Scoop one to one-and-a-half teaspoons of truffle mixture and roll into a ball.  I find this works best with a cooler kitchen and hands.  Leave plain or roll into your choice of coatings, powdered sugar, unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc.  If you would like to dip in tempered chocolate, chill the shaped truffle until firm and cold before dipping in the worm chocolate.

Store in a cool place.

Organized Christmas – Day 40

Day 40 of Organized Christmas talks about simplifying holiday entertaining.


Today’s recipe is rocky road candy.  This is how I would make it gluten and dairy free!


Gluten Free/Dairy Free Almond Bark

makes 1 1/4 pounds candy


1 cup whole raw almonds

24 ounces of gluten and dairy free semisweet chocolate chips

2 tablespoons organic shortening


Preheat oven to 350 degrees.  Spread almonds on a rimmed baking pan place and bake for about 8-10 minutes, stirring almonds around periodically.  Watch closely so they do not burn.  Let almonds cool.


Line a 10″ x 15″ pan with wax paper, covering bottom and sides on pan, folding corners of wax paper into a sharp crease.


Place chocolate chips and shortening into the top of a double boiler.  Stir over barely simmering water until mixture begins to melt.  Remove pan from heat and stir mixture until chocolate is completely melted.  Stir in toasted almonds.  Pour mixture into pan and spread to distribute nuts evenly.  


Refrigerate candy until just firm.  Lift candy out of pan using wax paper and remove paper.  Break into pieces before serving.  Store by covering in an airtight container in the refrigerator for up to 3 weeks.  


Rocky Road Candy:  Replace almonds with 2 cups dry-roasted peanuts and 6 cups of miniature marshmallows.  Skip the roasting step for the almonds…

Gluten and Dairy-free Caramel

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GFCF Halloween candy

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