I stayed up way too late creating these healthy candy corn jellies.
Was it worth it? Totally!
If you know me you know I have a weakness for lollies. While my love of lollies has somewhat faded with my increasing passion for all things health and wellness, I am still partial to a quick jelly sweet treat.
Creating my own jellies is one of the only ways I can be sure to know the EXACT ingredients that have gone into them. I also know those exact ingredients will nourish and fuel my body and do no harm. I know tones of sugar, HFCS (that’s high fructose corn syrup), artificial flavours and preservatives have NOT been used to create the perfect jelly.
It’s funny how the brain works. The more I learn about the harmful effects of certain additives and processed foods the more I want to nourish my body and the more I am motivated to change habits. The reason? Because it’s near impossible to forget or unlearn something once you read/watch/hear about it.
Candy corn jellies are one of the most popular candy/lollies you see around this time of the year, especially on Pinterest, so I thought I’d give them a go. I think these healthy candy corn jellies are pretty cute, pretty easy, and pretty nutritious, so an all-round win here!
RECIPE NOTES AND VARIATIONS
- To make this recipe super easy and fuss free make sure you have two small clean bowls on hand at all times. You need to do a little transferring;
- Working quickly is needed if you want perfect candy corn jellies. If you’re not so fussed on perfection take your time. It is ideal if each layer is not completely set before adding the next as the layers will hold together better once finished.
- I chose to use a vegetarian gelatin powder for this recipe but you can swap out equal amounts of regular gelatin. If you choose regular gelatin look for a 100% natural option for gut-friendly benefits.
- Orange colour – I chose to use pureed pumpkin. You could easily swap this for pureed carrot, sweet potato or even freshly squeezed orange (you may not get a vibrant colour with this option).
- Yellow colour – I chose to use turmeric elixir (because it’s seriously delicious as well as nutritious). If you don’t have a turmeric elixir in the pantry a pinch or two of dried turmeric would work perfectly.
- Pumpkin puree – to make pumpkin puree simply remove the skin and seeds from pumpkin flesh, cut into 2x2cm cubes and place in a steamer under water. Steam for approximately 20 minutes. Carefully place the steamed pumpkin into a blender/food processor and blend until smooth. I currently always have this in the fridge due to the youngest LOVING pumpkin, but it’s so so simple and cheap to make and a great kitchen staple as it can be added to so many meals (like this healthy spiced pumpkin loaf or this pumpkin soup).
On to the healthy candy corn jellies!
- 165ml coconut milk
- 1 tbsp gelatin (100% natural or vegetarian option)
- 2 tsp granulated stevia (sub 2 tbsp maple syrup for natural sugar option)
- ⅛th tsp turmeric elixir or ground turmeric
- 2 tbsp pumpkin puree
- Prepare approximately 10 small silicone muffin cases OR 20 small silicone candy moulds
- Add the coconut milk to a pot and bring to the boil. As soon as the milk starts to boil reduce to a simmer (lowest heat setting) and whisk in the gelatin until all gelatin is dissolved.
- Add the granulated stevia and continue to whisk until dissolved.
- Separate the milk into three, leaving ⅓ of the milk in the pot, and ⅓ in two separate bowls.
- Start by spooning approximately one tablespoon of the white milk mixture into the moulds and set aside. You may wish to place the mixture in the fridge while organising the colours, however, you don't want the white layer to set completely.
- Return one of the bowls of milk back to the pot on low heat. Add the pumpkin and whisk until smooth. Spoon approximately one tablespoon on top of the white layer inside the moulds. Set aside.
- Add the final measure of milk back to the pot on low heat. Add the turmeric elixir/ground turmeric and whisk until smooth. Spoon approximately one tablespoon on top of the orange layer inside the moulds. Use a hot spoon (dip in hot water) to smooth the top.
- Place the moulds into the fridge to set for approximately 10 minutes. Store in the fridge once made and eat within a few days.
Once made, these healthy candy corn jellies are best stored in the fridge. As with any natural jelly, they aren’t going to last as long as store bought versions as they don’t contain any preservatives (including sugar which acts as a more natural but not-so-nutritious preservative). I actually popped mine in the freezer and loved how they tasted, but then again I love super cold food.
They are also pretty delicate. I stored mine in a flat shallow container with room between each jelly and found this perfect to keep their shape and layers in tact.
Do you love jellies/lollies/candy? What do you have in place of store-bought lollies?