Healthy Candy Corn Recipes

HEALTHY CANDY CORN

Steps:

• Into a blender jug add the cashew nuts, 1-2 tbsp of your sweetener, the vanilla and a cup / 240 ml of water. Blend until smooth.
• Pour the cashew mixture into a pan, add 1½ tsp of agar agar and simmer for 5 mins on a low heat. Stir constantly to stop the bottom from burning.
• Let the cashew mixture cool for 5 mins and then pour into a dish that's about 6″ by 4″. Then place in the freezer.
• Add the orange and carrot juice into a pan with 1-2 tbsp maple syrup, 1½ tsp of agar agar and bring to a boil then simmer for 5 mins.
• Let the orange mixture cool for 5 mins then pour on top of the cashew layer in the dish and place back in the freezer.
• Repeat steps 4-5 for the the pineapple juice.
• The mixture should be set in 15 mins in the freezer. Once it feels firm take it out.
• Push the sweet mixture out of the dish and then slice length ways.
• Cut each slice into triangles, see the video for a demo of this, and they are ready to eat.
• Store in the fridge and eat within 3 days as they contain fruit juice.

CANDY CORN

Steps:

• Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

CANDY CORN

Steps:

• Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
• Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.
• Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
• Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
• Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
• Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.
• Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

CANDY CORN

Steps:

• Cook carrots and potatoes in boiling salted water until done; drain.
• Fry bacon until golden.
• Add olive oil to 1 tablespoon bacon drippings and cook onion 10 minutes over medium low heat.
• Add maple syrup and cook 5 minutes.
• Stir in corn, bacon, carrots and potatoes and season to taste. Cook until warmed through.