By Rachel Sircy
Well, another candy-filled holiday is upon us and we know what that means… Everyone who needs to avoid gluten has to Google each and every one of the pastel colored confections that you come across. This Easter, however, I’m not going to just give a list of manufactured candies that are gluten free (if you would like a list of those candies, check out verywellfit.com‘s Gluten Free Easter Candy list, but remember to ALWAYS take lists you find on the internet with a grain of salt. Be safe, not sorry!). I’m going to make the focus of this post my alternative way of dealing with this Easter: I decided to make my own candy.
Okay, so I understand that making candy isn’t rocket science, and there are probably many of you who are real candy-making mavens. However, I thought I would share this post particularly because I am NOT a candy-making superstar. I wanted to show that even if you’re not experienced, you can make delicious candy that your family will enjoy, and if your family happens to be gluten free, this is by far the safest option for you.
Pinterest is overflowing with recipes for Easter candy specialties. At first, I thought I’d try to recreate one of my all-time favorites, the Cadbury Creme Egg. This candy’s gluten-free status has been hotly debated for a long time. I used to just take the risk and eat it, but that really isn’t smart, and I certainly won’t recommend it to anyone reading this blog who needs to be gluten free. I didn’t end up making it though because it turns out that there are a lot of steps to making fake Cadbury eggs, so I thought I’d better start with something much easier. Also, I have no idea what invertase is or where to find it, and it appears to be a crucial ingredient to liquefy the candy center of the eggs. I needed something totally amateur. My inspiration came one day at work when I went to the communal candy jar and realized that all that was left in it were Hershey’s Cookies ’n’ Cream Eggs. I used to absolutely love Hershey’s Cookies ’n’ Cream candy bars, and I have made a gluten free version of this candy bar, which actually may be better than the real thing. The best part of it is, there are two ingredients: white chocolate and gluten free chocolate sandwich cookies. All you do is mix the two together and, voila! Cookies ’n’ Cream bark.
However, I wanted to make something a bit more festive, to put in my daughter’s Easter basket. Here are my first attempts:
These colorful looking candies are basically the result of about an hour (including all the stops and starts) in the kitchen with two bags of Nestle white chocolate baking chips (they list that they’re gluten free on the package), one package of Glutino chocolate sandwich cookies and some leftover gluten free food coloring I had forgotten about in my kitchen cabinets. I only had three colors: blue, yellow and green, but they still turned out some pretty cute candies if I do say so myself. I purchased the flower and egg candy molds at Hobby Lobby and Michaels, respectively. They were less than $6 together and they’re silicone so the candy just pops right out once it’s been in the fridge or the freezer long enough to harden.
Here are your instructions to make these candies (I’m giving general instructions and not a real recipe since I’m not a chef and frankly, you don’t need a recipe for this):
- Melt your white chocolate – I used a glass bowl over a saucepan of simmering water, but you can melt your chocolate in the microwave as well.
- Portion out some of the chocolate into smaller bowls – I took about 1/3 of the white chocolate and divided it between three smaller bowls. I used a couple of drops of food coloring per bowl to make the three different colors. If you want to make more colors, I would really recommend purchasing a third package of white chocolate chips to have enough to divide up.
- Crush the cookies and mix with the larger portion of the melted chocolate
- Work in steps – To make colored eggs, paint the inside of the egg molds with the dyed chocolate (my daughter’s old baby food spoons worked really well for this actually). Freeze or refrigerate until set. Fill the mold with the chocolate/cookie mixture and freeze or refrigerate again until set. Top with more of the colored mixture and again freeze or refrigerate until set. You see the pattern? This is pretty much it.
I did do it a bit differently with the flowers to get the yellow in the middle, but you can probably guess how I did that. Just freeze the dollop of yellow before adding the blue. It takes about 5 minutes.
And this is what the inside of those eggs look like:
(Don’t tell me that doesn’t look better than a candy bar. Look at how big the cookie chunks are!)
So, if you’re tired of trying to scan everything in the grocery store into your Shopwell app to see if it’s gluten free, just try your hand at a simple candy recipe. I guarantee you can find something simple and delicious, even if you’re a beginner like me!