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1 1/4 cups sugar
1 cup margarine
2 tbsp. agave nectar or corn syrup
2 tbsp. water
6 oz. chocolate chips
1 cup margarine
2 tbsp. agave nectar or corn syrup
2 tbsp. water
6 oz. chocolate chips
Combine sugar, margarine, agave nectar, and water in a medium saucepan. Boil, stirring constantly, until candy thermometer reaches 300 degrees. Pour onto foil lined cookie sheet and spread to desired thickness. Cover with chocolate chips. When melted, spread chocolate out. Refrigerate 1 hour. Break into pieces to serve.
Additional Info
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Source:
Modified from Lindsey's Grandma
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Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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2 comments
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Thursday, 25 February 2010 22:37
posted by
Kenneth
This is by far one of my favorite things to cure a sweet tooth. :)
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Tuesday, 23 February 2010 21:07
posted by
Michelle
This does not harden up like you'd expect a brittle to. Perhaps it is because of the margarine or maybe it is the agave. Either way, I was excited to successfully make a candy free of corn syrup!
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