Today was a new one for sure and I was very nervous because cooking sugar is terrifying. The main point of #50NewGFRecipesin2020 was to step outside of my comfort zone in the kitchen, so I went for it. 🍒
Following the recipe from @gfshoestring’s Classic Snacks cookbook, I brought all of the ingredients and a candy thermometer. I also didn’t have a 9” square baking pan so I just put it in my smallest rimmed tray.
This time, I followed each step and didn’t have to make any substitutes. That being said, I didn’t read well enough and ended up using twice as much condensed milk. I think it still worked, but I imagine that’s why it took longer. Start to finish, it was 90 minutes to get the mixture to boil and then be up to 240 degrees.
Once it got there, I mixed in the flour and salt and once combined I added the cherry flavor oil and the gel food coloring. Then I transferred it to the tray and set in the fridge for 30 minutes before cutting and twisting. I’ll be storing these in the fridge as a treat for at least a few weeks.
Now we have a bit of an “expectations” vs. “reality” situation. I think the extra condensed milk made the base color darker than it should have been so if I make these again, I’ll pay more attention on that one. Otherwise, they smell like twizzlers and taste like twizzlers so I’m going to call this one a win!
CLICK HERE for the recipe from Gluten Free on a Shoestring.
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Gluten Free Sacramento 