By Pamela Lee
Making your own is a great way to come up with allergy-friendly candy – for the holidays and beyond. And it’s creative. The following recipes are free of Canada’s top 11 allergens (includes the U.S. top 8), and I avoid using corn syrup.
Here’s a favorite: an alternative approach to the peanut butter cup.
- 1 cup (250 mL) sunflower seed butter (I used Sunbutter)
- 1 cup (250 mL) icing sugar
- 1 ⁄2 cup (120 mL) allergy-safe chocolate chips (I used Enjoy Life)
To make cups
- Mix the sunflower seed butter and icing sugar together to form a thick paste. Set aside.
- Using a candy thermometer, in a double boiler temper the chocolate chips by melting until the temperature is 125 degrees F, then cooling to 84 degrees. This results in a glossy finish and a snap when cooled. (If you melt the chocolate without tempering, it won’t look as good.)
- Spoon the chocolate into molds, making sure to cover, not just the bottom, but also the sides with chocolate.
- Let chocolate set (become solid), then spoon in the sunflower mixture.
- Spoon on the top layer of chocolate. Leave in the mold until ready to eat.
Next: Boiled Candies