You will need
1/2 cup of water
2 cups of sugar
3/4 cups of Karo
Pan (I used a square ” by ”
peppermint extract and green food dye
Put a layer of powdered sugar in the pan and put the pan to the side
Combine water, sugar and karo in a sauce pan over high heat until boiling. Let boil a few minutes until it reaches 300 degrees (use a candy thermometer
Once it reaches 300, continue to cook for a couple minutes but not too long- it will burn fast.
Once you get it dissolved and to the right temperature, take it off the heat and add the flavoring and dye then pour it into the pan
I originally found this recipe on another blog but made so many substitutions it ended up being it’s own recipe. My kids love it and I think it turned out great
1/4th cup nut milk (I used cashew), unsweetened and unflavored
1/2 cup oil (I used regular vegatable oil)
1 cup sugar
1/2 cup cocoa
1 1/2 cups gluten free all purpose baking flour
1 1/2 tsp baking powder
1 tsp vanilla
Blend all ingredients together
1/2 cup enjoy life allergy free chocolate chips
1/2 cup chopped/crushed walnuts
Mold into several logs in whatever thickness you want and put on a greased cookie sheet
Bake at 350 for 30 minutes and take out of oven
Let sit for 30 minutes while oven cools down
Reheat oven to 325 and bake again for another 20-30 minutes then let cool.
Add gluten free elboe noodles
While those are cooking, take vegan cheese and melt it in your choice of nut milk- I use cashew and I used Daiya Mozzarella.
Pour in milk until the melted cheese is the consistancy you like.
Once you drain the noodles, pour cheese on and let cool.