Traveling for anybody with food allergies is a little nerve-wrecking, but for people living with Fructose Intolerance it is nothing short of terrifying…
Lurking around every corner there is an unassuming salad, a seasoned piece of chicken, or worst of all… chips & salsa. As a vegetarian, free chips & salsa or breadsticks with a meal was fantastic! Being free of fructose… it becomes a staring contest. Then terrible thoughts creep into your mind as you fantasize about the spicy/garlicky deliciousness in front of you.
But do not despair.
Depending on your diet that week maybe one bite won’t be a tummy tragedy, but it is a risk. Your best ally in situations such as these is… *tah dah* Preparation!
Pistachios are safe, portable and delicious, so I have some on me at all times.
Making your own hard candy is another great way to create long lasting and portable treats. My personal favorite is Glass Candy, and this version doesn’t use corn syrup 🙂
Check it out! (Makes approx. 1 pound of candy happiness)
Ingredients:
2 cups of sugar ~ 1 cup of water ~ 1/4 tsp. of cream of tartar ~ 1 Tbsp. flavoring of choice ~ Liquid food coloring of choice ~ Powdered sugar for dusting (Note: does contain cornstarch)
Directions:
Prepare a baking sheet with canola oil or non-stick spray of your choice.
Prepare the sides of a large saucepan same way, and then combine the sugar, water and tartar in said pan. Turn stovetop to medium-low and stir constantly until there are no visible sugar crystals in the mixture.
Attach a candy thermometer to the side of the pan, and increase the heat to medium. Bring the deliciousness to a boil and cook, without stirring, until it reaches the “hard-crack” stage (approx 300-degrees F).
Remove from the heat and add the flavoring and coloring.
Pour mixture onto the prepared baking sheet, and allow to cool completely before breaking into pieces. Coat with powdered sugar and store in an air-tight container.
Happy & Fructose Free 