Sugar Free Candy Corn
This sugar free candy corn looks and tastes just like the classic Halloween favorite. It's chewy, buttery, and perfectly sweet, only without the sugar.
1 piece of candy corn
120
Servings
9
Calories
0.6g
Fat
0.1g
Protein
0.3g
Net Carb
5.6g
Total Carbs
I’ve made my fair share of sugar-free candy, but this sugar free candy corn might just be my proudest creation yet. It’s chewy, buttery, and has that unmistakable honey-vanilla flavor that screams Halloween nostalgia. The best part? It tastes just like the real thing—without all the sugar or mystery ingredients that make your teeth ache just thinking about it.
How to make candy corn at home
Candy corn has always been one of those love-it-or-hate-it treats, but I think this version could convert even the skeptics. Instead of a waxy, overly sweet bite, this homemade batch melts in your mouth with the perfect balance of creamy sweetness and chewy texture.
The secret is using powdered allulose for a smooth, clean flavor and a touch of powdered milk to give that classic candy corn bite. It’s surprisingly simple to make, but the results feel kind of magical, like you’ve cracked some candy-maker code.
And honestly, this recipe feels more like a fun little kitchen project than work. You get to play with colors, stretch and shape the candy, and watch it come together into those iconic orange, yellow, and white stripes. It’s the kind of thing that makes your whole kitchen smell like fall and has everyone hovering around to “help” (aka snag samples).
So whether you’re team candy corn or still skeptical, give this homemade sugar free candy corn a shot. It’s festive, nostalgic, and proof that low carb treats can be every bit as fun and delicious as the original.
Keto Candy Corn Recipe Video
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Sugar Free Candy Corn Ingredients
2 1/2 cups powered allulose
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1/3 cup powered milk
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1/2 teaspoon salt
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3/4 cup granulated sugar-free sweetener
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2/3 cup sugar-free honey
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1/3 cup unsalted butter
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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food coloring
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silicone mat
Sugar Free Candy Corn Directions
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Combine dry ingredients
In a large bowl, whisk to combine powdered allulose, powdered milk, and salt. Set aside.
Ingredients
- 2 1/2 cup powdered allulose
- 1/3 cup powdered milk
- 1/2 teaspoon salt
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Melt the wet ingredients
In a medium saucepan, combine sugar-free sweetener, sugar-free honey, and butter. Bring to a gentle boil over medium heat. Once the butter is melted, increase the heat to medium high and continue to boil until the mixture reads around 290-295 °F on a candy thermometer (around 6-8 minutes) while stirring occasionally. This step is key—too low and your candy will be soft; too high and it’ll turn brittle. Remove from heat and stir in vanilla and almond extract.
Ingredients
- 3/4 cup sugar-free sweetener (granulated)
- 2/3 cup sugar-free honey
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Quick Tip
Mixture will turn a dark caramel color. -
Combine the dry ingredients
Gradually stir the dry mixture into the hot syrup until smooth and fully incorporated. The dough will be thick but pliable.
Quick Tip
It's best to use a silicone spatula to stir. -
Add the candy corn colors
Split the candy into three portions. Leave one plain (for the white section), add yellow food coloring to one, and orange to the other. Mix until the colors are even. Pour each mixture onto the silicone mat to cool for several minutes.
Quick Tip
Dough is ready to mold when you can easily slide a spatula under the dough and fold it onto itself without it sticking to the spatula or your fingers. It shouldn't be overly tacky, but very pliable and malleable like modeling clay. -
Shape the candy corn
Cut the dough in half with a silicone spatula or knife to work in batches. Set aside a color half from each. Roll each color into a thick ropes. Line up the ropes—orange, yellow, and white—and gently press them together. Stretch slightly, then cut into small triangles using a silicone knife or spatula.
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Dust with powdered milk
Lightly dust the pieces with powdered milk to prevent sticking and give them that classic matte finish. Mold each candy using your fingers into a triangle candy corn shape. Allow to cool completely on a silicone mat.
