My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, July 13, 2014

Egg Free, Dairy Free, Nut Free Jazzy Duds (mock Milk Duds)

This candy came about in a bit of a strange way. I was making Baked Caramel Corn and inadvertently left some of the delicious caramel behind in the pot. I scooped it out of the pan then dropped it onto a plate. I noticed that I could roll and shape the caramel. I rolled it into small balls then coated them with safe melted chocolate. Jazlyn was so happy to have her very own Milk Duds. Her two sisters couldn't believe how much they tasted like the real thing. Now they want me to make a batch of the caramel just to turn them into this candy since I could only make 5 of them last time.

Jazzy Duds (mock Milk Duds)

1 cup dairy-free margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract
1-2 cups safe chocolate chips, melted

In a medium saucepan, melt the margarine, brown sugar, corn syrup and salt. Heat the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in the baking soda and vanilla extract. Allow the caramel to cool enough for you to handle it and so it will hold together. Roll the caramel into small balls then place them on a wax paper lined baking sheet until set. Coat the caramel in the chocolate then place them back on the baking sheet. Refrigerate until the chocolate is set. Store tightly covered in the fridge.
*  This makes a lot of candy. Feel free to cut the recipe in half.

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