Back to school time excitement has calmed down, and now we begin to think of the harvest festival celebrations coming up in school. My children really love all the fun of dressing up, putting on wigs and makeup and trick or treating. But they know, as a gluten-free child, to not eat a single candy bar without having me check their bags first.
So many of the common candies that are given out contain gluten or are made in facilities that may contain wheat.
Safe Halloween Candy for Gluten-Free folks
But even more of a drawback for all that candy is the amount of sugar each child is given. Several of the children in my daughter's class are following no commercial sugar diets. No white sugar, no brown sugar.
So they miss out on a lot of the celebratory aspects of the season go by these children.
No candy, no kettle corn, no candied apples.
When you want a great candied apple but aren’t eating sugar, what do you do?
Well, I used Maple syrup after a few attempts at making a Honey candy. I love honey but the candies I made turned into taffy, not brittle candy.
But maple syrup was easy to boil down to create perfect glazed apples.
I kept the decor really natural as well, chopped nuts, seeds and coconut worked perfectly.
Maple Candied ApplesBy Jean M. Layton,
Using nothing but maple syrup and butter or coconut oil, you can create a crackling glaze for your apples. Best of all, when there are a few leftover bites, they make great oatmeal toppings.
I like to use small apples to make them tiny so a child can finish them but Adults love them too.
Prep Time: 25 minutes
Cook time: 40 minutes
Yield: 1 large pie or 4 tarts
1 cup maple syrup- I use B grade for a darker, richer taste
2 tablespoons butter or coconut oil for vegans
1/4 cup (optional) nuts, cookie crumbs, or seeds for decor
You will need a silpat
ready on a cookie sheet to place the apples after dipping. If you don't have a silpat, parchment paper works in a pinch. Be sure to spray it with oil.
If using the decor items, have them ready in a shallow bowl
1. Place maple syrup in pan over medium heat.
2. Bring to a boil, then reduce the heat till the bubbles continue but the mixture stays in the pan. This syrup can easily burn, so watch carefully.
3. Cook till the volume has reduced by ½, the mixture is thickening and the bubbles are not popping immediately.
4. Add the butter or coconut oil, then swirl the pan to combine.
5. Test the caramel by dipping a cold spoon in it. If it is ready, the candy will stay on the spoon, not sheet off and will harden within a minute or so.
If it doesn't stay on the spoon, continue to cook till it thickens a bit more
6. Dip Apples when the caramel is ready then roll in crushed nuts, coconut or cookie crumbs
7. Place immediately on parchment paper to cool.
The caramel will coat 4 regular sized apples or 8-10 minis
What do you do when there are food allergic folks coming to your celebrations?Do you have easy and special treats you make or do you reach out to prepared products?