Gluten and Casein Free Chocolate Covered Marshmallows Recipe
Making your own chocolate candy is easy. If you are
gluten and casein free, most commercial chocolate candy
is off limits because of the casein in milk chocolate.
So we will make our own!
Chocolate Covered Marshmallows
First you need to have something to melt the gluten and casein
free chocolate semi-sweet chips in. I use a chocolate melter.
A fondue pot works too. The electric ones keep the temperature
just about perfect.
If you don't have these items, you can still do this, it
just means you have to be a little more careful. A double
boiler will work best. If you don't have one, see if
you have two pots that will nest inside each other.
You may need to put a rack or something below the inner pot
to keep it off the direct heat. The idea is to use the
hot boiling water to melt the chocolate without scorching
it from direct heat. If you can't do any of these, you can
probably melt the chips in the microwave. The drawback
here is that it won't stay warm while you are working with
it, and it may change the texture or flavor of the chocolate.
Whatever equipment you have, you can make it work.
What you need:
Gluten and Casein free chocolate semi-sweet chips- 1 cup
Gluten and Casein free Marshmallows-25 large marshmallows
Gluten and Casein free Coconut Oil-1 1/2 teaspoons
Optional: A handful of raisins.
All of these items are available at WalMart. I use the
Ghirardelli semi-sweet chips. They are gluten and casein
free. They do contain soy lecithin, but that is an emulsifier,
and usually is tolerated by most people. Walmart's Great Value
brand marshmallows are gluten,casein, and soy free. I use the
LouAna brand of coconut oil they carry. (keeps on the shelf).
Kraft marshmallows(large)are also gluten free.
Pour the cup of semisweet chips into the melting pot. Add 1 1/2
teaspoons of coconut oil. Turn heat on and let chips melt.
While it is melting, get a cookie sheet. Cover it with a
piece of waxed paper or parchment paper. You will need
something to stab and hold the marshmallows with ( a fork
works), and a scraper tool or butter knife.
When chocolate is melted and smooth, turn off the heat if using
the double boiler. The water will stay hot enough to keep the
chocolate workable for at least 20 minutes or so. (You may
need to put some aluminum foil over the water on the side you
are working on so you don't get scalded by the steam.) If using
a fondue pot or a chocolate melter, turn to low. Stir the
chocolate to make sure the coconut oil is evenly distributed
and the mixture is smooth.
Stab a marshmallow, dip it into the chocolate to cover, and then
tap it on the side of the pot to let the excess drizzle off.
Use the butter knife or tool to remove the pooled part at the
bottom (leave enough to coat the marshmallow) and then put the
chocolate covered marshmallow on the waxed paper to set.
Continue until all the marshmallows have been covered. The
marshmallows will look shiny until they set, then they will be
more dull colored.
Once the marshmallows have all been covered, either set the
cookie sheet in the refrigerator to speed up the set (20
minutes) or if the room is cool, let them set up on the
counter(about 40 minutes). I keep them in the refrigerator so
they will stay fresh longer. That's all there is to making
your own gluten and casein free chocolate!
If you have chocolate left over, put a handful of raisins in and
stir them until they are covered. Put them on waxed paper like
the marshmallows until set. Make sure to separate them into
individual raisins. Enjoy!
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