Halloween is the time of year in America where children consume more candy than any other time. Candy corn is the most popular by far. According to the Huffington Post article on candy, Americans purchase 20 million pounds of candy corn each year! Candy corn is also the most searched candy on Google. Interesting.
Regular Candy corn is made with sugar, corn syrup, confectioner’s glaze, natural/artificial flavorings (and colors), salt, egg whites, honey glycerin, mineral oil, and carnauba wax. I’ve seen several articles comparing candy corn’s nutritional value to raisins. Seriously? All sugar is NOT created equal.
That being said, while I do think it’s okay to enjoy holiday treats in moderation, I strive to put off the candy buzz until Halloween. Since my children are obsessed with candy corn (probably because I won’t let them eat it yet!) I made them very happy with these just as sweet, but infinitely healthier treats. Even though it’s cooling off, fun, delicious popsicles are always in season.
Super Healthy Candy Corn Popsicles
- coconut whip cream
- 1 can orange juice concentrate, thawed
- 2 large carrots, peeled
- frozen mango chunks, thawed
- 1/2 yellow squash
- popsicle molds or small paper cups
- ice cube tray, for extra
Make coconut whipped cream, using 2 Tablespoons organic cane sugar for the whitest white. Honey or agave works but may tint the white. Pour into molds, filling 1/3 full. Freeze for 30 minutes. Pour any extra into an ice cube tray, filling each cube 1/3 full.
Blend 1 can orange juice concentrate with 1 can water and carrots until smooth. Pour into popsicle mold, up to 2/3 full. Insert stick Freeze additional 30 minutes. Pour extra into ice cube tray, filling 2/3 full.
Blend mango with squash. Pour carefully around the stick to the top of the mold. Pour remaining into ice cube tray. Freeze 4 hours or longer.
This takes a little effort, but is well worth it! We all gobbled them down.