Make Your Own Vegan Candy Hearts

I've combined your two recipes into a single, comprehensive recipe for classic Vegan Conversation Hearts. This version focuses on the traditional candy-making method, which closely replicates the texture and style of store-bought hearts, while incorporating your choice 

This recipe uses agar powder (a vegan gelling agent from algae) instead of gelatin to create a dough that can be rolled, cut, and dried into firm, sweet candies.

· Preparation Time: 45 minutes active time, plus 1-3 days drying

· Yield: Approximately 100 small hearts

Ingredients

· 2 tsp agar powder (or ½ tsp guar gum as an alternative)

· ½ cup water

· 1 tbsp maple syrup (or 2 tsp corn syrup)

· ¼ tsp salt

· 5 cups confectioners' (powdered) sugar, plus extra for dusting

· Flavoring & Coloring: Food-grade extracts (vanilla, lemon, mint, anise) or finely ground spices (anise seed, cinnamon); natural food colorings (beet powder, turmeric, matcha) or liquid food coloring.

Essential Tools

· Small saucepan

· Stand mixer with paddle attachment or hand mixer

· Rolling pin

· Small heart-shaped cookie cutter (about 1-inch wide)

· Baking sheet

· Parchment paper

· Fine brush or edible marker (for writing messages)

Step-by-Step Instructions

1. Activate the Agar: In a small saucepan, combine the water and agar powder. Heat over medium, stirring often until the mixture begins to bubble. Reduce heat and let it simmer gently for 5 minutes. It will start to thicken into a gel.

2. Make the Dough: Immediately pour the hot gel into your mixer's bowl. Add the maple syrup and salt. On low speed, begin adding the confectioners' sugar, one cup at a time, until a stiff, play-dough-like dough forms. It should hold its shape and not be sticky.

3. Color and Flavor: Divide the dough into portions for each color. Make a small dent in each portion, add a few drops of your chosen extract and food coloring, and knead by hand on a surface dusted with powdered sugar until the color is even. Wrap unused portions in plastic wrap to prevent drying.

4. Roll and Cut: Roll out one portion of dough on a sugared surface to about ⅛ to ¼ inch thick. Use the heart cutter to cut out shapes, transferring them to a parchment-lined baking sheet. Re-roll scraps and repeat with remaining dough.

5. Dry the Candies: Let the hearts dry uncovered at room temperature for 1-3 days, turning them once a day. They are ready when completely firm and slightly crisp. Drying time depends on thickness and humidity.

6. Add Messages (Optional): Once fully dry, you can write words on them using an edible marker or a fine brush with food coloring mixed with a drop of water.

💡 Key Tips for Success

For the best results, keep these practical tips in mind:

· Texture is Key: The dough must resemble play dough. If it's sticky, knead in more powdered sugar. If it's crumbly, a tiny sprinkle of water can help.

· Flavoring Choices: For a more authentic taste, some prefer using finely ground spices like anise seed instead of extracts, as they can offer a more pleasant and subtle flavor.

· Patience with Drying: Don't rush the drying. Air-drying for several days yields the best texture. Using an oven on the lowest setting or a dehydrator can speed this up to a few hours.

· Make a Cutter: If you don't have a small heart cutter, you can make one by cutting and shaping a clean aluminum can into a heart shape.

I hope this combined recipe helps you create a delightful and personalized Valentine's Day treat. If you'd like ideas for other vegan Valentine's desserts, such as chocolate truffles or cookies, I can provide some simple recipes for those as well.