When I went gluten free (almost 3 years ago now), I was surprised how many candies that I loved had wheat in them.  Actually shocked more like it.  One of my favorites, red licorice has wheat.  What?  How can that be?  Why oh why?  Oh well I thought at first.  It's better because now I can just stay away from sweets.  Right, like asking a bird not to fly or a dog not to bark.  I love sweets.  I love hard candy.  How can anyone ask me not to eat them.
Granted, I don't eat a lot of candy or very often but there are times you just want something to nosh on. Something that while reading or on the computer or drawing to fill that little void.
I also love caramel and the idea came about for these when I was making caramel one day but also I had just made my Molasses Buckwheat bread (recipe to come).  Hmmm I thought, betcha I can merge some ingredients here.
Hence these were born.  I like them because they can stick around so long on the counter.  Do be careful, as they warm up in your mouth, they become sticky.  Don't pull out a filling!
Recipe*:

You can make this stove top or in the microwave.  You can also double or triple the recipe (make on stove top only)


2 TBSP Butter
1/4 cup Heavy Cream
1/3 cup Sugar
1/4 cup Dark Molasses
Juice from 1 lemon

Use a microwave safe bowl and one that is deep enough the ingredients will not bubble out of:

1.  Melt the butter
2.  Add the sugar and stir
3.  Add the Molasses and stir
4.  Add the heavy Cream and stir and finally add the lemon juice and stir

Heat on high 2 minutes, stir gently
Heat on high 2 minutes, stir gently
Heat on high 2 minutes, stir gently, it will froth at this time. BE VERY CAREFUL.  
Heat one more time 2 minutes.   Here is where you can use a candy thermometer or the water trick.  Have a bowl of cold water and let some of the mixture drip into the cold water.  It should when cool, be at a hard candy consistency (it breaks and becomes shards or threads).   If using a thermometer it should read 300-310ºF (149-154ºC).

You can make these a "soft crack" candy and cook them less time, if using the thermometer it should read 270-290ºF (132-143ºC).  When dropped into cold water it will get hard but won't crack like it does in the "hard crack".   Start checking at the 6 minute time.

Spray a little coconut oil into the molds
Pour carefully into molds and let cool to room temp
Pop out of the molds and wrap in wax paper or parchment paper
Will save at room temp about 2 weeks

I have candy molds for this.  This time I filled them all the way but normally just fill them halfway.  These were just too big to suck on and we ended up giving them a whack while still in the paper to break them apart.

This recipe makes 12 candies when the molds are filled all the way.  Normally I make 24 using 2 molds and filling half way.

*This is not a candy for small children as it is still "sticky" when sucked on and especially if you cracked it before eating.  The shards can be temporarily sharp.
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I love these silicone molds. I still spray lightly with coconut oil because some sticking can occur.
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Wrap in wax paper or parchment paper. You can also store them in a ziplock bag.
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Leaving it in the wax paper, I gave it a good thump with a can and "shattered" the candy into much smaller pieces to suck on.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is based on these larger pieces.
 
 
I love brownies and miss them with all my heart.  I've had a few that tasted alright (more than alright) but it's just not the same.  One thing that I never have nor ever will add to my brownies are nuts and chocolate chips.  I don't know why but I just don't like those in my brownies.  Well, the other night I was wandering around my kitchen aimlessly wanting something.  Something sweet.  Low and behold, I had a banana sitting all by it's lonesome on my counter.  Now, I could have just smothered the banana with Nutella and eaten it that way (which I do absolutely adore) but it's not what my taste buds wanted.  They wanted brownie.  Now the roll around my middle absolutely did not want brownie but since it does not have a say so in the matter, I got brownie.  Just to let you know, this tastes like banana, very distinctly like banana.  I think you could add a little less banana and a bit more Nutella® but I have not tried it.  This does not rise as you can see in the picture above.  It is a small simple snack to just get rid of that pesky sweet tooth.
Hope you enjoy.
Serves 1

Recipe:

1/2 Banana ( small to med size ripe banana)
1 TBSP Sugar
2 tsp Gluten Free Flour
1 TBSP Nutella®
1 tsp Cocoa Powder
Oil or butter for inside of the mug


Mash banana (really well unless you like the chunks of banana), 
Add Nutella and mix thoroughly 
Add Sugar and stir
Add Cocoa Powder and stir
Add Flour and stir
You can place all into a food processor to make it smooth (I don't)
Grease lightly or butter lightly the inside of the mug
Place mixture in microwavable mug
Cook for 2 minutes on high
Remove carefully
If you eat this hot it will be ooey and gooey
If you cook it too long, it turns hard as a rock, so be careful!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com
 
 
Well here comes another Valentines Day and I'm still single.  I'm not bitter, you're bitter.  Really.  Naw, just joshin' ya.  I'm not bitter at all.  Really, feels great.  
Any who.  Just because I don't have anyone special doesn't mean that I won't make that dinner and serve it to anyone that happens to be in the house at the time and that includes a dessert.  Now there are two ways that I make this.  One, with Graham crackers broken up at the bottom, then the marshmallow on top and then when it comes out of the oven, put the fruit in and drizzle with chocolate.  Serve immediately while it is still warm and gooey. Now, two for those of us with gluten intolerance, just leave out the Graham cracker.  I don't do the chocolate just because I'm watching my girlish figure.  (no eye rolling here)  They are just as good without the chocolate and far fewer calories.  The fresh fruit helps to cut the over sweetness of the giant marshmallows and leads to a crisper taste.  For kids you can make these in the disposable cupcake baking cups thus throwing away any mess.  For the more sophisticated look, make them in ramekins. 
A word of warning here, do not overcook as they will just continue to grow bigger until they explode in the oven leaving a gooey mess everywhere and black smoke every time you turn on the oven.  Trust me, this is from experience.  
Serves 2

Recipe:

1/2 cup Fresh Blueberries
1/2 cup Fresh Strawberries
2 Large Marshmallows

Optional:  Graham Crackers, Chocolate

If making in the ramekins:  Grease the ramekins (I used coconut oil)
Snip an X on the top of the Marshmallow
Place in Ramekin
Bake at 375 degrees F (190 C)
In my oven it took 6 minutes but you must watch them carefully.  You only want them to get a nice golden brown on top

If making in disposable baking cups:  Grease baking cups and place on cookie tray
Snip an X on top of the Marshmallow
Place in baking cup,  make sure they are not touching.  About 3 inches apart.
Bake at 375 degrees F (190 C)
The baking cups seemed to cook faster at about 4-5 minutes

Once out of the oven they will be puffed up.  In the area of the X, start pushing in the fruit.  I used a Bamboo stick that I had lightly oiled.  

Garnish with mint or chocolate.  Serve immediately.


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This is right out of the oven. They are very puffy but will deflate as they cool. Push the fruit in immediately after coming out of the oven.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie

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Nutritional information obtained using CalorieCount.com. One large marshmallow is about 90 calories (these are the giant ones not the normal size) If you add the graham cracker only use half and it brings up the calories to 146. Adding chocolate also brings it over 200 calories.