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.

Sunflower Cups

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

1. Mix the sunflower seed butter and icing sugar together to form a thick paste. Set aside.
2. 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.)
3. Spoon the chocolate into  molds, making sure to cover, not just the bottom, but also the sides with chocolate.
4. Let chocolate set (become solid), then spoon in the sunflower mixture.
5. Spoon on the top layer of chocolate. Leave in the mold until ready to eat.

Next: Boiled Candies