WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, December 12, 2012

Corn-free Candy Cane Millet Balls

Popcorn balls either candied, or caramel were a favorite of mine, if they had enough "candy". Nothing worse then a dry popcorn ball!

Clearly, we cannot do "popcorn". Also, most of the recipes for the coating call for corn syrup- which we cannot do either! Oh and no margarine or butter- quite the challenge to try to substitute that much and have a great end product.

I have been playing with recipe since before Halloween, and am so pleased that this was the perfect mix!

One thing that makes these better then Popcorn is that there is no hulls to get stuck in your teeth! :-)

Corn-free, soy-free, dairy-free, gluten-free, nut-free, seed-free...

Candy Cane Puffed Millet Balls

4 1/2 cups Arrowhead Mills puffed Millet(you could use puffed rice or puffed sorghum)
1 cup granulated sugar(domino's)
1/3 cup Lyles Golden Cane syrup
1/3 cup water
1 teaspoon Braggs apple cider vinegar
3/4 teaspoon salt
4 tablespoons Spectrum Palm Shortening
1/2 teaspoon vanilla extract(homemade to be corn-free)
2-3 finely crushed Giambri's candy canes(corn-free)

Coat a large heatproof bowl with grapeseed oil, and place puffed millet in the bowl.
Place sugar, Lyles golden syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook(without stirring) until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in palm shortening and vanilla until melted and smooth.
Immediately drizzle sugar mixture over popcorn and stir continuously with a rubber spatula, scraping the bottom of the bowl, until millet is thoroughly coated and cool enough to handle, about 3 minutes. Mix in crushed candy canes.
Using well oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on parchment paper to cool completely, about 15 to 20 minutes.

Depending on your corn allergy what you wrap your millet balls in with depend.
I used a ziplock bag. Dropped the ball in the bottom, tied with a ribbon and cut the ziplock part off. Thankfully, Abby doesn't react to these ziplocks.

NOTE: Always make sure these ingredients are safe for your allergies. Abby's allergies are varied. She responds more strongly to some then others.


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