Description
A fruity homemade spin on candy corn using gelatin (use the coupon KS10 for 10% off!).
Ingredients
UnitsScale
Bottom Layer:
- 1 c. apricot nectar
- 3 tsp. blueberry, cherry or grape juice
- 3 Tbsp. cane sugar or honey
- 3 Tbsp. Vital Proteins gelatin
Middle Layer:
- 1/2 c. mango nectar
- 1/2 c. lemon juice
- 3 Tbsp. whole milk or coconut milk
- 1/4 c. cane sugar or honey
- 3 1/2 Tbsp. Vital Proteins gelatin
Top Layer:
- 1/2 c. plain whole milk yogurt or coconut yogurt
- 1/2 c. whole milk or coconut milk
- 1/4 c. cane sugar, maple syrup or honey
- 3 1/2 Tbsp. Vital Proteins gelatin
Instructions
- Combine all of the bottom layer ingredients in a small saucepan and whisk to combine.
- Let sit one minute.
- Turn on heat to med-low and gently whisk until the sugar and gelatin dissolve and the mixture is completely liquid (this takes 2-4 minutes).
- Pour the mixture into an 8″ or 9″ square glass pan or fill candy molds 1/3 full.
- Chill in the refrigerator until firm (about 20 minutes). You can also chill it in the freezer to set faster.
- Repeat this process for the remaining two layers, making sure the previous layer is set before pouring the next layer on.
- Chill until completely firm.
- Cut into squares or remove from molds.
- Store in the refrigerator for up to two weeks.
Notes
*Any milk/dairy substitute can be used in place of the milk and yogurt.
*The blueberry juice is used for color in the bottom layer. You can leave it out if you don’t have any. It just won’t be quite as dark/contrasting.
*Cane sugar gives a more neutral flavor and allows the fruit flavor to come through more. Honey will give a stronger, sweetener flavor.