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Vegan Conversation Hearts Candy

Course Dessert
Author Melissa

Ingredients

  • 2 tsp agar powder or ½ teaspoon guar gum
  • ½ cup water
  • 1 tbsp maple syrup
  • ¼ teaspoon salt
  • 5 cups confectioner's sugar + more for kneeding and rolling

Flavorings and color:

  • ¼ teaspoon matcha or spinach powder green
  • ¼ teaspoon beet powder pink
  • ¼ teaspoon turmeric yellow
  • ¼ tsp vanilla white

Instructions

  • In a saucepan combine water and agar powder or guar gum. Don't worry if guar gum forms lumps as heating will dissolve them. 
  • Heat over medium heat until the mixture begins to bubble. Reduce heat and simmer for 5 minutes stirring often. The mixture will begin to form a gel. 
  • Pour gel into the bowl of stand mixer with the paddle attachment or use a hand mixer.
  • Add confectioner's sugar one cup at a time beating on low until all sugar has been added and a dough that resembles play dough has formed. 
  • Divide dough into four equal pieces. Wrap 3 of the dough balls in plastic wrap and set aside. Take the fourth and make a small dent in the center of dough ball and add desired coloring or flavoring. Kneed on a surface sprinkled liberally with confectioner's sugar to incorporate into the dough thoroughly. 
  • Roll dough out on a surface sprinkled with confectioner's sugar to a thickness of ⅛ to ¼ inch. Cut out desired shape and transfer to a baking sheet lined with parchment paper. Set in an undisturbed area to dry. 
  • Continue this process working with one piece of dough at a time until all have been flavored, rolled, and cut. 
  • Allow candy hearts to dry undisturbed in open air for 1-3 days or until hardened. The length of time will depend on the thickness of the candies and the humidity in your area.
  • After candy has hardened write messages if desired using a vegan food coloring pen or mix ¼ teaspoon beet powder with enough water to form a paste and use a toothpick. 
  • Store candies in a container in the pantry. 

Notes

Adapted from altonbrown.com