🎃 Keto Candy Corn: A Low-Carb Twist on a Halloween Classic

Candy corn has been a fall favorite for more than a century. Its bright stripes of yellow, orange, and white are instantly recognizable, evoking memories of trick-or-treating, candy bowls at grandma’s house, and festive fall gatherings. But if you’re living a low-carb or keto lifestyle, traditional candy corn is way off the menu—packed with sugar, corn syrup, and honey.

The good news? With a little creativity (and Keystone Pantry Allulose), you can enjoy a sugar-free, keto-friendly version that captures the same chewy sweetness—without the carb crash.

🍬 A Brief Origin Story of Candy Corn

Candy corn was invented in the 1880s by George Renninger, a candy maker at the Wunderle Candy Company. The tri-colored treat became wildly popular in the early 1900s, especially after the Goelitz Candy Company (now Jelly Belly) began mass production.

Originally called “Chicken Feed,” candy corn was marketed to farmers and children alike. Its harvest colors tied it to autumn celebrations, and by the mid-20th century, it had cemented itself as a Halloween icon.

Fast forward to today, and candy corn is still loved—or hated—for its unique sweetness. Now, with a keto-friendly recipe, you can enjoy the nostalgia without the sugar overload.

🧡 Keto Candy Corn Recipe

Ingredients

• 1 ½ cups Keystone Pantry Allulose – provides sweetness and chew without crystallization.

• ½ cup heavy cream – adds richness and structure.

• 2 tbsp butter – smooth texture and flavor depth.

• 1 tsp vanilla extract – classic candy corn flavor base.

• ¼ tsp salt – balances sweetness.

• 2 tbsp powdered monk fruit + allulose blend – improves texture and prevents stickiness.

• Food coloring: yellow + orange (gel preferred for vibrant color).

🥄 Why We Use These Ingredients

• Keystone Pantry Allulose: Unlike erythritol, which can crystallize and leave a gritty mouthfeel, allulose melts smoothly, mimicking the texture of corn syrup in traditional candy corn. It also browns gently and creates that soft chew candy lovers expect.

• Heavy Cream: Brings fat and creaminess, which helps balance the sweetness and adds body.

• Butter: Contributes a smooth, melt-in-your-mouth finish while helping bind the candy together.

• Vanilla Extract: Candy corn’s flavor is mild, almost buttery with a hint of vanilla—this gives it that nostalgic taste.

• Salt: Just a touch prevents the candy from being cloying and enhances the other flavors.

• Monk Fruit + Allulose Blend: Powdered sweetener here helps stabilize the candy once it cools, preventing stickiness and helping it hold its shape.

• Food Coloring: The iconic white, orange, and yellow stripes aren’t just pretty—they’re part of candy corn’s identity. Using gel colors ensures vibrant hues without watering down the mixture.

🍭 Instructions

1. In a saucepan, combine allulose, cream, butter, and salt. Heat over medium until dissolved.

2. Bring to a gentle boil until mixture hits 240°F (soft-ball stage).

3. Remove from heat, stir in vanilla, and let cool slightly.

4. Divide mixture into 3 bowls: leave one white, color one yellow, and one orange.

5. Roll each color into ropes, press together, flatten slightly, and cut into triangles.

6. Let dry on parchment for a few hours before storing.

❓ FAQ

Q: How many carbs are in keto candy corn?
A: Each serving (about 4–5 pieces) contains around 1–2g net carbs, thanks to allulose’s low impact on blood sugar.

Q: Can I substitute erythritol or xylitol?
A: Erythritol tends to crystallize and won’t give the right texture. Xylitol is closer, but we recommend sticking with allulose for the most authentic chew.

Q: How do I store keto candy corn?
A: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life. If refrigerated, let it warm slightly before eating for best texture.

Q: Can I make this dairy-free?
A: Yes! Replace heavy cream with canned coconut cream and butter with coconut oil or dairy-free butter. The flavor will be slightly different but still delicious.

Q: My candy is sticky—what went wrong?
A: That usually means the mixture didn’t reach the correct temperature. Make sure to hit 240°F on a candy thermometer for best results.