Posted on January 13, 2014December 20, 2017 by Gluten Free Recipes Admin
You may find it difficult to find gluten free dairy free candy meltsas most contain dairy.In addition, it is hard to findgluten free dairy free white chocolate to coat cake pops or truffles. Wilton’s does make one that is gluten free, but not dairy-free. To learn more about Wilton gluten free products, see discussionherefrom 2011. However,the recipe below works well as a substitute. If you have corn allergies, consider using Lyle’s Golden Syrup or gluten-free brown rice syrup, such as Lundberg brand instead of corn syrup. They will just turn out a bit darker in color. Meanwhile, I hope you find this recipe useful.
Gluten Free Dairy Free Candy Melts Substitute Recipe
5
Yield: Makes 2 1/2 cups
A recipe to use as a substitute for gluten free dairy free candy melts. Just heat, dip, and allow to set. Use for cake pops or truffles.
Ingredients:
- 1/2 cup boiling water
- 1/4 cup light corn syrup (or corn-free substitute linked above)
- 9 cups confectioners' sugar
- 1 teaspoon pure almond extract (or clear gluten-free extract of choice)
- Americolor Bright White GelPaste, for white or any color gluten free food coloring (optional) (McCormick, AmeriColor, or SelectTea natural)
- 1 package Enjoy Life Dark Chocolate Chips (Allergen-Friendly), melted (optional)
Instructions:
- To the bowl of your mixer, add water and syrup, mix until the syrup dissolves.
- Add confectioners' sugar about 1 cup at a time and beat until combined. Once you have majority of the sugar added, begin to test for your desired thickness, keeping in mind it will begin to set if left unused for 30 minutes or so.
- Stir in extract, and food coloring.
- Dip cake pops, truffles, or whatever you are coating into the mixture while it is at room temperature/warm, but not hot. Allow to dry and redip, if needed.
- If you are adding any candy or decorations, add them immediately, before they dry.
- Transfer truffles to a piece of parchment paper and place cake pops in styrofoam or a glass.
- Reheat mixture as necessary to keep a liquid consistency and repeat with remaining items.
- When making cake pops, once they dry, you may dip their bottom halves in chocolate if you haven't yet attached them to a stick. (The ones in the photo above are shaped flat on the bottom to represent cupcakes.)
Tips
For full directions on how make cake pops (though this one contains dairy) see |http://glutenfreerecipebox.com/gluten-free-cake-pops-wedding/][Gluten Free Wedding Cake Pops and for making truffles, see the instructions at Gluten Free Truffles. Again, this recipe contains dairy, but they both will teach you the method of dipping, drying, and assembling cake pops and truffles.
Another alternative to this recipe, you can use Cocoa Butter, which is dairy-free. It does, however, add a bit of a light yellow tint to the mix.
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I know this is years old but I hope you are still around. Could this be piped onto parchment in buttons to make chips or melts? If you change up the flavoring extracts, to say like peppermint, coconut or even coffee liqueur, would you end up with something that you could use like a chocolate/butterscotch/etc chip that you could add to cookies, cakes and other baked goods? Fingers crossed.
ReplyS. Thompson,
I suggest trying to use dairy free gluten free white chocolate chips in this white chocolate ganache ganache recipe – https://glutenfreerecipebox.com/gluten-free-white-chocolate-ganache-or-coffee-ganache/.
Enjoy!
Carla
Reply
When you say that you can add cocoa butter, how do you do that? Just throw a glob in? I’m kind of new to this dairy free candy coating. I’ve made cake pops before, but I didn’t have to worry about being dairy free.
ReplyIf you click on the link that goes to Amazon for the cocoa butter. You’ll see that they are in the same form as candy melts. You melt down as much as you need in place of candy melts and dip them in it. However, the cocoa butter melts are unsweetened, so sweeten to taste with sugar or agave. I haven’t experimented with cocoa butter with cake pops, but I thought I’d throw it out there as an idea. I’ve only used them in a baked recipe, I believe it was brownies. Please let us know if it works for you.
Carla
Reply
Any idea which extracts are corn-free? As far as I know, extracts are made with cheap corn alcohol. I make my own vanilla extract with potato vodka, but that’s the only extract in my pantry…
ReplyElisabeth,
Meraby makes a gluten free, corn free, and nut free vanilla extract – http://www.meraby.com/products-vanilla.html. It is made in a nut-free facility.
I hope this help you.
Carla
Reply
Can you tell me if there’s an acceptable substitute for the almond extract in this recipe? I am searching for a gluten-free, dairy-free and nut-free cake pop… need help! Thanks so much!
Ansley,
You can use any clear extract flavor. Just be sure it is gluten free. I cannot seem to find a clear vanilla extract that is pure and gluten free, just the artificial ones. Perhaps you can find a pure citrus flavored extract.
Carla
ReplyThanks so much! Will see what I can do. I appreciate it.
Reply
I feel like maybe the recipe should be 2lbs of powdered sugar. I tried it with 1 lb and got the same results as Amanda. I even added more sugar with hopes of it coming out thick like dipping chocolate.
Is there an error in the amount of sugar/water? 1 cup to 1lb really does make a soupy mess.
Replyguys i soupy stuff…added more confectioner’s sugar but got clear not white. can anyone help ? made two batches and need to know what to do.
Reply
thanks for this. my daughter is 8 and allergic to milk and i am so glad i discovered the candy melts are dairy laden before going to shop with her. i am going to try this. thanks again.
ReplyWhere did you find dairy free sprinkles?
ReplyAmanda,
I have an old container of Betty Crocker sprinkles. Most brands contains sugar, cornstarch and artificial color. Which brand did you see that contains dairy?
Carla
ReplyThanks, Carla. I found some! I am having trouble with the recipe though. It comes out clear, not white and pure liquid, not thick at all. What am I doing wrong?
ReplyAmanda,
Are you sure you are using 1 pound of confectioners’ sugar (powdered sugar)? It would turn out clear if you use granulated (table) sugar.
Carla
Reply
How do you get the chocolate to the color white on your cupcake cake pops on your picture?
ReplyTori,
If you follow the recipe it makes a white coating, which you then add food coloring to if you wish it to have some color. Then you may dip the bottoms in dairy-free chocolate after the first coating dried.
I hope this clarifies things for you.
Carla
Reply
So excited about this recipe with Easter coming up, but in the ingredients list you list 2 Tablespoons without putting in what the 2 Tablespoons are of.
Thanks!
ReplyHi Becky,
Thanks for catching that omission. It is 2 tablespoons corn syrup.
Enjoy!
CarlaReply
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