These Paleo Candy Corn have the same browned sugar, caramel, and milky marshmallow notes as their original unhealthy counterparts but minus the dairy and processed corn syrup!
Start by sifting the powdered sweetener, coconut milk powder, and sea salt into a large mixing bowl using a sieve. This will ensure that your end product doesn't turn out lumpy!
Next line a baking sheet with nonstick greaseproof paper or a silicone baking mat and keep it close to your stove top as you'll have to move fast!
Melt your coconut sugar, sweetener, raw honey, butter, and water into a 2 litre (2-quart) heavy bottomed saucepan. Place the pan on a medium heat and cook until the sugars are dissolved and the butter has melted (about 6 minutes). You can give it the odd stir but try not to move it around too much!
Clip a sugar thermometer or instant-read thermometer onto the side of the pan. Allow the syrup come to a full boil and cook the sugar syrup to soft ball stage - typically 112 to 116 °C (234 to 241 °F).
Due to the nature of coconut sugar the syrup can even be ready before the typical soft ball temperatures so just before you reach soft ball stage check the syrup using the cold water test - drop a teaspoon of the syrup into a glass of cold water and check the consistency of the syrup. It should form a flexible ball whose shape can be easily changed. If you don't have a sugar thermometer then this is a great way of figuring out when your syrup is ready.
If you find that your syrup is over done don't panic! Simply add a tbsp or two of water to the syrup and heat again until the desired texture is achieved.
Carefully add your vanilla and orange extracts to the syrup — the syrup will bubble up and sputter quite a lot so watch out! Immediately pour the syrup into your dry ingredients that you kept aside in your mixing bowl and stir with a silicone spatula until it forms a smooth dough.
Pour your dough out onto your pre-lined baking tray and leave the dough to cool for 5 to 10 minutes or until you are able to handle it. For this next part your need to act fast as the dough will stiffen as it cools and become almost impossible to roll out.
Divide the dough into 3 equal pieces. Make a well into the center of each piece and begin to work in your food colouring. Colour one piece yellow and the other orange. Leave the remaining piece as it is.
Knead the pieces until they are a uniform colour.
Roll each piece of dough into a long strand, about 18" long (or ½" thick) and cut each strand in half, or into quarters, to make it easier to work with.
Once you have created your strands quickly lay a yellow strand down, place an orange strand above, and finally an uncoloured strand above that. Press together gently and cut into triangles using a paring knife. Repeat the process until all of your dough has been used.
Leave the finished pieces of candy corn to dry on a some nonstick baking parchment for about 1 hour before storing in an airtight container with parchment paper between each layer to prevent them from sticking. These will keep at room temperature for about 4-6 weeks.
Notes
*All cup measurements used are UK cup measurements and so 1 cup = 250ml. ** If making your own powdered sugar blend ½ cup of erythritol to yield 1 cup.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/paleo-candy-corn/