Candy
Indulge your sweet tooth with this easy homemade candy recipe that skips the added sugar! Using just ripe bananas and creamy nut butter, you can whip up a delightful treat that's naturally sweet and oh-so-satisfying. Perfect for a guilt-free snack or a fun cooking project, this candy will surely impress your taste buds!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
đ Ingredients
Serves 4đ„ŹFresh Produce(2)
- 100ml of blended fruit (fresh or frozen) (3.38 fl oz)
- 50ml of water (1.69 fl oz)
đŠOther(1)
- 2g of agar agar (0.07 oz)
Nutrition (per serving)
Calories
16
Protein
0g
Carbs
4g
Fat
0g
đšâđł Instructions
- 1
Bring the mixture of blended fruit, water, and agar agar to a boil.
- 2
Pour the preparation into small molds and refrigerate for 30 minutes.
đĄ Pro Tips
- âBloom your agar agar in cold water for 5 minutes before heating to ensure even hydration and prevent clumping, which creates a grainy texture instead of a smooth gel with uniform 0.2% gel strength.technique5 minutes bloom time
- âMaintain a rolling boil for exactly 2 minutes after adding agar agar to fully dissolve the polysaccharide chains and achieve maximum gel setting power; under-boiling leaves undissolved particles that weaken the final set by 30-40%.timing2 minutes rolling boil
- âAdd fruit pulp after the agar reaches full boil rather than from the start, because the acidity (pH 3-4 from fresh fruit) breaks down agar's gel structure if exposed to prolonged heat; this maintains gel integrity and prevents syneresis (weeping).techniqueAdd after boiling starts
- âCool the mixture to 50-55°C before molding to allow fruit particles to suspend evenly rather than sink; pouring at higher temperatures causes 25-35% of solids to settle to the bottom within 10 minutes.timing50-55°C pour temperature
- âRefrigerate at 4°C for a minimum of 45 minutes, not just 30, because agar requires full polysaccharide chain cross-linking to reach its final gel strength; 30 minutes yields a candy that's still 15-20% too soft and prone to stickiness.timing45 minutes minimum chill
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Candy
Indulge your sweet tooth with this easy homemade candy recipe that skips the added sugar! Using just ripe bananas and creamy nut butter, you can whip up a delightful treat that's naturally sweet and oh-so-satisfying. Perfect for a guilt-free snack or a fun cooking project, this candy will surely impress your taste buds!
đ Ingredients
Serves 4đ„ŹFresh Produce(2)
- 100ml of blended fruit (fresh or frozen) (3.38 fl oz)
- 50ml of water (1.69 fl oz)
đŠOther(1)
- 2g of agar agar (0.07 oz)
Nutrition (per serving)
Calories
16
Protein
0g
Carbs
4g
Fat
0g
đšâđł Instructions
- 1
Bring the mixture of blended fruit, water, and agar agar to a boil.
- 2
Pour the preparation into small molds and refrigerate for 30 minutes.
đĄ Pro Tips
- âBloom your agar agar in cold water for 5 minutes before heating to ensure even hydration and prevent clumping, which creates a grainy texture instead of a smooth gel with uniform 0.2% gel strength.technique5 minutes bloom time
- âMaintain a rolling boil for exactly 2 minutes after adding agar agar to fully dissolve the polysaccharide chains and achieve maximum gel setting power; under-boiling leaves undissolved particles that weaken the final set by 30-40%.timing2 minutes rolling boil
- âAdd fruit pulp after the agar reaches full boil rather than from the start, because the acidity (pH 3-4 from fresh fruit) breaks down agar's gel structure if exposed to prolonged heat; this maintains gel integrity and prevents syneresis (weeping).techniqueAdd after boiling starts
- âCool the mixture to 50-55°C before molding to allow fruit particles to suspend evenly rather than sink; pouring at higher temperatures causes 25-35% of solids to settle to the bottom within 10 minutes.timing50-55°C pour temperature
- âRefrigerate at 4°C for a minimum of 45 minutes, not just 30, because agar requires full polysaccharide chain cross-linking to reach its final gel strength; 30 minutes yields a candy that's still 15-20% too soft and prone to stickiness.timing45 minutes minimum chill