Sugar Free Candy Corn

Step by Step Instructions

1. 1

   In a large bowl, whisk to combine powdered allulose, powdered milk, and salt. Set aside.

   For this step

   • 2 1/2 cup powdered allulose
   • 1/3 cup powdered milk
   • 1/2 teaspoon salt
2. 2

   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.

   For this step

   • 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
3. 3

   Gradually stir the dry mixture into the hot syrup until smooth and fully incorporated. The dough will be thick but pliable.

4. 4

   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.

5. 5

   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 rope. 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.

6. 6

   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.