Deb Forbes Recipe

Gluten and Corn Free Hard Candy

By Deb Forbes debf56

Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Deb's Story

I have missed having hard candy to suck on since I have to eat gluten and corn free. My cousin use to make hard candy all the time and so I took her recipe and changed it to fit my needs. We made cinnamon hard candy the first time and though it doesn't exactly taste the same it is good and all of us including my husband, daughter, and grandkids liked it. The recipe is easy and I hope you will give it a try.


1 1/3 c
1 1lb5oz jar(s)
lundberg sweet dreams brown rice syrup
1/4 tsp
red food coloring
15 drops
oil of cinnamon
you will need a candy thermometer

Directions Step-By-Step

In a sauce pan combine sugar, jar of brown rice syrup, and food coloring. Heat over low heat till sugar is dissolved and first bubbles start.
Insert candy thermometer making sure it doesn't touch sides and heat till it reaches 300 degrees then remove from heat and stir in cinnamon. We used 15 drops of cinnamon oil but you can add more to taste.
We lined the counter with two thicknesses of lightly sprayed with pam parchment paper and carefully poured the mixture out on it spreading it thin. Let cool and then break into pieces. You can also spray a cookie sheet and pour on it.
Be careful that the mixture doesn't get on you because it will burn very fast. You can use other colors and oils to make different flavors of candy instead of the cinnamon and red. White with peppermint would be good or green with spearmint. You can choose the color and flavor you like just remember to check the ingredients to make sure the flavors are safe for eating on a gluten and corn free diet.

About this Recipe

Course/Dish: Candies, Other Snacks
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Gluten Free
Other Tags: Quick & Easy, For Kids
Hashtags: #Gluten, #Free, #corn, #hard

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Victoria Meyers BearShirt
Dec 27, 2011
I will try this soon, I recently discovered I am allergic to GMO corn (organic doesn't seem to bother me) so except for cornbread, I don't really use corn anymore, especially in light of the majority of it being GMO! However, I won't use the dye, unless you are using a natural dye (like beet juice) these are made from coal tar! I discovered over ten years ago that all my kids and my husband were very sensitive to food dyes, symptoms ranged from mood swings and irritability or hyperactivity to uncontrollable fits of rage!
Dec 1, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group
Nov 21, 2011 - Deb Forbes shared this recipe with discussion groups: Every Day Devotional Gluten-Free Living TRIED & TRUE RECIPES