Simple gluten free candy anyone can make! You can make it nut free dairy free & soy free too!
There's always room for an extra gluten free treat during the holidays!
For the next several weeks on Sunday, I'll share a special Christmas yummy my family enjoys making during this festive time.
Of course, all these treats will be gluten free. I'll provide alternative ingredients for other food sensitivities and allergies when possible.
This week's treat is simple, affordable, and fun for the kids, so turn up those Christmas carols, light the tree, and come join me in the Christmas kitchen... We're making Gluten Free Butter Cups Candy!
Prepare pan and decorations before you begin.
A few things to have on hand before you begin:
- mini muffin pan
- mini muffin pan paper liners
- decorative sprinkles and colored sugars (make sure you purchase certified GF)
- 1 quart size zipper bag
- tall glass for holding zipper bag
- scissors for snipping corner of zipper bag
- mini spatula for spreading chocolate
- 1/2 teaspoon measuring spoon for measuring filling
- mini muffin pan
- mini muffin pan paper liners
- decorative sprinkles and colored sugars (make sure you purchase certified GF)
- 1 quart size zipper bag
- tall glass for holding zipper bag
- scissors for snipping corner of zipper bag
- mini spatula for spreading chocolate
- 1/2 teaspoon measuring spoon for measuring filling
Gluten Free Butter Cups Candy
Filling:
1/2 cup nut or seed butter (Sun Butter is great for those with nut allergies, and is what I use.)
2/3 cup confectioner's sugar (If you have a corn allergy, you can purchase organic powdered sugar with tapioca, not corn, starch in it at Whole Foods, 365 Brand)
1 Tablespoon water
Coating:
1 cup chocolate chips (If you have food allergies, Enjoy Life brand is free of Big 8 food allergens and is what I use.)
1 Tablespoon butter or shortening (If you are dairy free, use coconut oil or Earth Balance buttery spread.)
Place Sun Butter in a mixing bowl.
Sift powdered sugar into bowl (this gets out any lumps; powdered sugar with tapioca starch v. corn starch tends to have more large clumps.).
Add 1 Tablespoon water and stir until you have a uniform mixture.
It will be very thick and crumbly at first, but will come together into a near play dough like consistency (think "shape-able").
It will be very thick and crumbly at first, but will come together into a near play dough like consistency (think "shape-able").
Put Sun Butter mixture aside and melt chocolate by placing a small amount of water in a pot over low heat to simmer.
Place a heat-safe bowl over pot.
Add chocolate and butter (or Earth Balance, etc.).
Place a heat-safe bowl over pot.
Add chocolate and butter (or Earth Balance, etc.).
Stir chocolate until melted and smooth.
The double boiler or "bowl over pot" method shown here insures you do not overheat chocolate while melting.
You can, of course, microwave the chocolate if you like. Do so in brief (30-second) increments, stirring between each heating interval, until chocolate is smooth.
The double boiler or "bowl over pot" method shown here insures you do not overheat chocolate while melting.
You can, of course, microwave the chocolate if you like. Do so in brief (30-second) increments, stirring between each heating interval, until chocolate is smooth.
Now, for an easy and mess-free way to get your chocolate in the muffin cups... Place the zipper bag over a drinking glass and fold bag over rim of glass. This will hold the bag in place while you spoon the melted chocolate inside.
When the chocolate is in the bag, squeeze out air, seal bag, and snip off a small piece of one corner.
Homemade piping bag means no mess!
Squeeze about 1 teaspoon of chocolate into each muffin cup.
You will have filling left in bag. Set this aside for topping filled butter cups.
Mess-free gluten free fun, even for little hands!
Use the back of a small spoon or a mini spatula to spread chocolate over bottom and up sides of muffin cups.
Chill for 5 minutes in refrigerator.
After chocolate has chilled, remove pan from fridge.
Using a 1/2 teaspoon measure, scoop portions of filling and shape into a disc.
Place 1 filling disc into each chocolate filled muffin cup. Gently press.
Nut free? No problem! You can still enjoy a treat!
Use remaining chocolate in bag to top each bit of filling.
Use the spatula to spread the chocolate to completely cover tops of Butter Cups. Do this quickly, The chocolate will set-up faster as it is cooler than when you first started.
Use the spatula to spread the chocolate to completely cover tops of Butter Cups. Do this quickly, The chocolate will set-up faster as it is cooler than when you first started.
Easy gluten free candy for your holiday tray!
Top with sprinkles, colored sugar, or even crushed peppermints, and chill for 15 minutes, or until chocolate is set.
Store in airtight container in refrigerator for up to 2 weeks!
This recipe makes about 20 candies. You could make an entire mini muffin pan of 24 candies if you like, but I tend to be liberal with the chocolate as you can see from the picture above.
You will have some filling left over. Use if for another batch, or roll it into balls and dip in dark, milk, or white chocolate for Nut Butter Balls. Place those on wax paper to harden after dipping and store as you would the Nut Butter Cups. Alternatively, the filling freezes well if placed in a freezer zipper bag. I have stored it for up to 1 month before and thawed a few minutes at room temperature before using.
You will have some filling left over. Use if for another batch, or roll it into balls and dip in dark, milk, or white chocolate for Nut Butter Balls. Place those on wax paper to harden after dipping and store as you would the Nut Butter Cups. Alternatively, the filling freezes well if placed in a freezer zipper bag. I have stored it for up to 1 month before and thawed a few minutes at room temperature before using.
~g~
Be sure to visit again on Tuesday for an all-new recipe and how-to video! I have something extra-special for you this week! I'm already thinking about Christmas Morning BREAKFAST!
Thursday, we'll continue our "A Side of Science" mini-series discussing ways to beat holiday stress naturally with delicious gluten free foods!
I'll have another special holiday treat for you next Sunday!
Thursday, we'll continue our "A Side of Science" mini-series discussing ways to beat holiday stress naturally with delicious gluten free foods!
I'll have another special holiday treat for you next Sunday!
~g~
Thank you for taking time to visit!
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence!
Stay in touch here, on Facebook and Twitter, and email your comments or questions to mailbox [at] glutenfreegigi [dot] com.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence!
Stay in touch here, on Facebook and Twitter, and email your comments or questions to mailbox [at] glutenfreegigi [dot] com.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
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