Category Archives: Candy

{Gluten Free} Caramel Chex Mix

Shortly after going gluten free, I discovered that pretty much every flavor of Chex, excluding the wheat of course, are gluten free. I have never made my own chex mix before, but now I am making it in every flavor possible! It’s really nice to have a a quick sweet or salty snack that only takes a few minutes to throw together. This recipe is a really great example of how versatile gluten free food really is. Here is a snack that is common at parties, and for afternoon snacks, and with the simple change of responsible manufacturing, it can be safe to eat for gluten free folks.

This recipe is a great base recipe, and would be great with additional ingredients added in. Nuts, pretzels (or gluten free pretzels), peanut butter chips, or white chocolate chips would all be great additions.

Caramel Chex Mix

9 cups rice or corn chex, or a conbination of the two

1 stick butter

1 cup packed brown sugar

1/4 cup corn syrup

1/4 teaspoon salt

1/2 cup chocolate chips

Preheat oven to 300.

In a large bowl, mix together Chex. Set aside.

In a pot over medium heat, melt the butter. Mix in the brown sugar, corn syrup, and salt. Bring to a boil, let boil for about 1 minute. Pour hot caramel mixture over the chex, stirring to cover as evenly as possible.

Place on a parchment lined baking sheet, and bake for about 20 minutes, or until caramel is set.

Mix chocolate chips into hot caramel chex, allow to melt.

Let mixture cool, break into small pieces.

*If adding anything like pretzels or nuts, mix them together with the caramel mixture before putting in the oven. If adding chocolate chips/peanut butter chips or similar items, add once mix is removed from the oven.


Brown Sugar Fudge (December Crazy Cooking Challenge)

Welcome to the December Crazy Cooking Challenge!

This fudge is probably the best thing that has come out of my kitchen. Ever. I decided to make an old fashioned fudge recipe for this challenge. The easy, quick style of fudge is fine, it works in a pinch, but that kind of fudge is just missing something special. Maybe its that shatter-y crisp sugar crust you have to  break through before you get to that smooth creamy center, or the satisfying feeling of turning a syrup into something so much better.

The flavor of this fudge was more like maple than caramel. This fudge would be great with nuts, especially walnuts. This is an easy recipe to make, even though it does involve cooking the sugar to a high temperature. The work comes in once the syrup has cooled and its time to beat it. It took me at least 20 minutes of beating to get it to the right point, although thing did speed up once I started using a  wooden spoon! You will need a candy thermometer for this recipe.

Brown Sugar Fudge

The Life and Loves of Grumpy’s Honeybunch


2-1/2 cups light brown sugar
3/4 cup evaporated milk
1/8 teaspoon salt
3 Tablespoons corn syrup
3 Tablespoons butter
1 teaspoon vanilla

Combine the ingredients in a sauce pan over medium-high heat. Bring mixture to a boil. Continue cooking until the mixture reaches 234 degrees, the soft boil stage.  Remove the syrup from heat, add the butter , and without stirring, let cool until it reaches 110 degrees. Once it has cooled to 110 degrees, beat the syrup with a wooden spoon until it starts to loose its gloss. Once it begins to loose it gloss, and has a thick consistency, pour it into a foiled, greased pan to set. Once set, cut into squares and enjoy!



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