This Gluten Free Chocolate Honeycomb is so tasty and easy to make! There is always the option to buy store bought honeycomb, but there is something so satisfying about making your own homemade chocolates. I feel like you enjoy them just little bit more (although what’s not to love with chocolate?!). You can also make the honeycomb alone to use in other cakes and baked goods, like the GF Nutella Cheesecake recipe I shared from my birthday. Yum!
It’s truly so easy to make and a lovely gift to include for Birthday or Christmas presents. Speaking of Christmas, I plan on sharing a handful of new recipes with you all in the final weeks leading up to the big day. I have been a little preoccupied lately with social events, sicknesses and starting a new role at work, so I haven’t had much time to bake. I promise to fix it all in the weeks ahead! After all, Christmas is one of my favourite times of year.
If you have any great Gluten Free Christmas recipes I’d love to hear from you! You can contact me on any of my social media accounts (I have Twitter, Facebook, Pinterest and Instagram) or email me.
Last week I made this delicious Gluten Free Almond, Cranberry and Pistachio Nougat. Not a bad effort for my first attempt at making Nougat! It’s got that perfect balance of chewy sweetness and a little crunch and wasn’t at all hard to make. You just need a good candy thermometer and some patience to let the nougat set before you can take a bite!
Thanks to the Queen website for the original recipe. I made a few small modifications for my own taste preferences and ease of baking.
In other news, I missed posting new recipes over the last two week thanks to a nasty bug that got the better of Jesse, Lyla and I (my husband and 19 month old for those new to my blog). Thankfully we’re all on the improve now. I’m also really close to being allowed to start rehab after my recent back surgeries. I’m so excited! I plan on making an extra few treats to celebrate this weekend!
Hope you’re all having a great week so far and thank you for stopping by.
This weeks recipe is Gluten Free Easter Bark. It’s a simple and tasty way to use up your leftover Easter eggs. Though I’m a little late for this year, you could also make some to gift to loved ones or take it to work if you really want chocolate out of the house!
Speaking of Easter recipe being a little late though… If you follow me on Instagram you might have noticed I’ve been unwell recently. I underwent spinal surgery a 1½ weeks ago and it’s been a little tough for me and my family being so immobile. I didn’t get the chance to mentally/physically prepare for the surgery or the slow recovery process so bear with me if my blog is a little behind schedule.
Anyway, I hope you all had a lovely Easter and continue to follow me on my baking journey.
These Gluten Free Jersey Caramels are truly addictive and to be honest, probably one of the reasons I don’t make them too often!
I decided to try making a batch a few years ago, given the store bought variety typically contain gluten. They were surprising simple to make and a great way to use up the excess fondant from our Wedding Cupcakes. This time around, I used leftover fondant from Lyla’s birthday cake and they tasted just as delicious!
The original recipe is from taste.com.au and I have my Mum to thank for my Jersey Caramels addiction.
Todays recipe is this Gluten Free Salted Chocolate Fudge.
Last year I gave my husband a copy of Kirsten Tibballs’ “Chocolate” cookbook. The book was a birthday gift and five months later I can finally say we’ve put it to use, following her chocolate fudge recipe to make this Salted Chocolate Fudge.
Luckily the recipe was gluten free, as the fudge is simply to die for! The salt flakes were a last minute addition and give the fudge that lovely salty but sweet kick. Please note, a candy thermometer and a spare pair of hands are beneficial for this recipe to go smoothly.
Special thanks to Jesse for helping me make these delectable treats and to Kirsten Tibballs for the recipe.