When a member of your family has nut and wheat allergies, creating holiday treats can be a challenge. My sister, Lorelei, loves to bake Christmas goodies like cookies, English toffee, and homemade marshmallows. Sadly, Sherry, our older sister, could never taste them because of her severe food allergies. That was until we discovered the perfect solution to this dilemma. 

Lorelei found a copycat See’s Candy Milk Bordeaux recipe that is gluten and nut-free. After tracking down chocolate made in a nut-free factory, we had a wonderful holiday treat available for our nut- and gluten-free family and friends. The bonus is that this is the favorite See’s Candy for most people I know. If there was a box of See’s gifted to my family, it was a race to get to those creamy, chocolate sprinkled pieces of candy. They were always going to go first. It makes Sherry very happy she can still have and hoard this holiday staple.

Self-Proclaimed Foodie – Makes 30

Ingredients

• 1 C Brown sugar packed
• ½ C Butter (Irish Kerrygold is the bomb)
• ¼ C Whipping cream


• 1 t Instant coffee (I used a small Starbucks Via pack)


•   Pinch salt
• 2 C Sifted powdered sugar
• 12 oz Dark chocolate

• 
1 T Butter

Directions

• Using a heavy-bottom saucepan, melt butter and brown sugar together over medium-high heat and bring to a boil. Allow to boil for about two minutes.
• Stir in cream, instant coffee, and salt, then allow the mixture to come to a boil again for about 30 seconds while stirring constantly to avoid scorching. Remove from heat and allow to cool for 10 minutes. 
• Add sifted powdered sugar to the mixture and stir in well until a consistent dough is formed. Chill until the mixture can hold a shape, about two hours.
• Roll sugar dough into two-inch balls and set on a wax paper-lined sheet. Freeze for about 10 minutes for easier dipping.
• 


• Melt chocolate and butter at 50 percent power in one-minute increments in the microwave, stirring after each minute, or use a double boiler. 
• Dip candy balls into melted chocolate and allow to set on the wax paper. 
• Either sprinkle with chocolate cake sprinkles or pipe a very thin stream of chocolate on top, if desired. 
• Store in an airtight container.