Brown Rice Syrup Toffee

Brown Rice Syrup Toffee | The Gluten-Free HomemakerThis guest post is by Alea Milham of Premeditated Leftovers and Gluten-Free Flavor Full!

Holiday parties can be difficult to navigate when you have Celiac Disease, but I have a confession; this is the time of year when I am most thankful for my gluten intolerance! I have the perfect excuse to politely refuse my aunt’s fruit cake, my mother-in-law’s rum cake, and neighbor’s date cookies. I realize you may have enjoyed these items and now miss them, but I don’t! Prior to being diagnosed, I used to politely choke down a few bites, but now I don’t have to. :) And since I am not wasting calories on items that I don’t enjoy, I have more leeway to partake of the ones I do: candies. I love fudge, divinity, and toffee and because there is a God in heaven, they are all naturally gluten free.

My kids prefer my traditional toffee, but as I have gotten older I have begun to find it a little too sweet. I discovered that brown rice syrup can be easily be substituted for refined sugar to make brittles and toffee. The only changes that need to be made is to eliminate the water in the recipe and stir the butter and syrup mixture regularly while boiling it.

Brown Rice Syrup Toffee (collage) | The Gluten-Free Homemaker

Brown Rice Syrup Toffee
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup unsalted butter
  • 1 cup brown rice syrup
  • ½ cup chopped almonds
  • 6 ounces dark chocolate
  • ¼ cup chopped almonds
Instructions
  1. Line an 8 x 8 pan with foil. Grease the foil.
  2. In a large sauce pot, melt butter over a medium heat. Add brown rice syrup and attach a candy thermometer to pot.
  3. Raise heat to medium high and stir constantly until the mixture reaches 270 degrees on the candy thermometer.
  4. Remove from heat and stir in ½ cup chopped almonds. Pour into the foil lined pan and allow to cool.
  5. You could stop right here if you like or you can proceed and add chocolate and more nuts…
  6. Melt chocolate in a double boiler. Spread over the top of the toffee. Sprinkle ¼ cup of chopped almonds over the chocolate.
  7. Place in the refrigerator to cool. Once the toffee and chocolate has cooled completely break it into pieces.

What are your favorite gluten-free holiday foods?

More Dessert Recipes

Alea M bio picAlea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Since 3 out of 5 in her household are gluten intolerant, she has declared majority rule, and made her home a gluten-free zone. She shares gluten-free recipes at Gluten-Free Flavor Full.




signature

Comments

  1. happiness is where it is says:

    OOhh… I am going to make this today!! LOVE IT!! Can't wait!

  2. Maggie says:

    Oh my, this sounds and looks so amazing. I adore toffee and I have loads of rice syrup in the house. Yes, I'll be making this!

  3. Tasty Eats At Home says:

    You know, for some reason I have yet to buy rice syrup. But i love toffee, so this is a perfect reason to buy it!

  4. happiness is where it is says:

    I used agave syrup when I made it, and it didn't set. Just wanted to let everyone know that. I am gonna try again with rice syrup.

  5. I have never tried it with agave syrup – now I know not too. Thanks for sharing!

  6. DandelionHeart says:

    I make home-made baby formula and use brown rice syrup as the sweetner. I love having another way to use the brown rice syrup. This recipe is a great idea for Christmas presents. Thanks!

  7. leslie says:

    what did i do wrong. I ended up making caramel instead of toffee. It tastes great but still. I used margarine and added maybe 1 tsp of vanilla. I got to 270. Did I not leave it at 270 long enough? Not boil it fast enough? Help. I so want this to work

    • My first guess would be that your thermometer is not calibrated correctly. I take it off the flame as soon as it hits 270 degrees, but I have never tried making this with margarine and vanilla (but I sure will be trying it soon – maybe even tonight!) You want to take it off the flame when it is at the soft crack stage (270 – 290 degrees) so you have room to cook it a little longer, but you need to be careful or it will burn. A secondary test you can do to make sure you are at the soft crack stage is to drop a small amount of boiling liquid into some cold water. It should form hard, but pliable threads.

    • Add the vanilla after removing from stove – cooking it with it there might have added too much liquid – just a guess. Either way, be sure to wait to add vanilla after remove from heat.

  8. Thanks for the recipe. I made a batch that was 1 cup butter and 2 cups brown rice syrup and found out the toffee was more crispy and less sticky on the teeth . Also made one vegan that was 3/4 cup coconut oil to 2 1/2 cups brown rice syrup to get a crispy toffee .. A friend had alot of syrup to use up and that was a great idea for Xmas gifts . Thanks again!

    • Janice, thanks for letting us know about your changes to the toffee recipe and the results. I’m glad you enjoyed it.

  9. I am glad to know that brown rice syrup works for toffee. I tried to substitute rice syrup in 7-minute frosting for the corn syrup (cannot find organic corn syrup) and it made a gooey mess and I wasted expensive ingredients.
    I am definitely going to make the toffee, but I will add vanilla at the end.
    Thank you for the recipe!

  10. Hi Alea – I was wondering if you used a liquid cup measure or a dry cup measure for the brown rice syrup?
    Janice – same question for the brown rice syrup and the coconut oil when you made the vegan toffee.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Speak Your Mind

*

Rate this recipe:  



Gluten-Free Products on Amazon Help support this site (at no additional cost to you) and start your purchase here.

Amazon affiliate link

Enter your Email for free updates.
Web Analytics