Healthy Candy Corn Recipes

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HEALTHY CANDY CORN



Healthy Candy Corn image

Healthy candy corn made with fruit juice and cashew nuts. All vegan and high in good stuff.

Provided by Bastian Durward

Categories     Sweets and Fudge Recipes

Time 30m

Number Of Ingredients 7

2 tbsp Cashew nuts
3-6 tbsp Maple syrup / date syrup / any liquid sweetener
4½ tsp Agar agar powder (from seaweed - a veggie alternative to gelatin)
1 tsp Vanilla extract
½ cup / 120 ml Orange juice
½ cup / 120 ml Carrot juice
1 cup / 240 ml Pineapple Juice

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.

Nutrition Facts : Calories 42 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CANDY CORN



Candy Corn image

Food Network's chewy homemade candy corn is so much better than the store-bought stuff.

Provided by Alton Brown

Time 1h10m

Yield 60 to 80 pieces

Number Of Ingredients 9

4 1/2 ounces powdered sugar, approximately 1 1/4 cups
1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
1/4 teaspoon kosher salt
3 1/2 ounces granulated sugar, approximately 1/2 cup
3 3/4 ounces light corn syrup, approximately 1/3 cup
2 1/2 tablespoons water
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 to 3 drops yellow and orange gel paste food coloring

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



Candy Corn image

I have no idea where I got this recipe; it's been in my collection for years. It's a little different than your usual vegetable dish!

Provided by Alisa Lea

Categories     Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 carrots, cut into 1/4 inch slices
1 large potato, cut into 1/4 inch slices
4 ounces bacon, cut into 1/4 inch pieces
1 tablespoon olive oil
1 onion, chopped
2 tablespoons maple syrup
3 cups 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.

Nutrition Facts : Calories 426.2, Fat 18, SaturatedFat 5, Cholesterol 19.3, Sodium 306.5, Carbohydrate 62.5, Fiber 7.6, Sugar 14.5, Protein 10.1

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