Original Skittles contain hydrogenated palm kernel oil (processed fat), artificial dyes (Red 40, Yellow 5, etc.), and artificial flavors. This DIY version uses organic coconut oil instead of problematic fats, natural fruit/vegetable-based colors, and real fruit extracts for a clean candy experience without inflammatory oils.
Based on: Skittles Original
· Makes approximately 30 servings (30 individual packs)
· Serving: 62g (equivalent to 1 Skittles pack)
Why This Recipe is Seed Oil Free
Commercial Skittles Original from Skittles often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Skittles Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic cane sugar
900g (about 4.5 cups) · Wholesome Organic Sugar
Primary sweetener that provides the candy base and structure
Organic honey
300g (about 1 cup) · Nature Nate's Raw Organic Honey
Natural corn syrup replacement that adds chewiness and prevents crystallization
Plant-based colors: beet for red, turmeric for yellow, spirulina for green, purple potato for blue/purple
Filtered water
400ml (about 1.7 cups) · Filtered tap water
Dissolves ingredients and creates proper consistency during cooking
Instructions
Step 1. Prepare your workspace by lining a 9x13 inch baking sheet with parchment paper and lightly oiling with coconut oil. Sift together the tapioca starch (120g) and agar powder (24g) in a small bowl to prevent clumps — these powders stick together aggressively if not properly mixed. Set aside your natural color powders in separate small bowls, using about 1.5g beet powder for red, 2g turmeric for yellow, 1.5g spirulina for green, 2g purple potato powder for blue, and 2g mixed beet/turmeric for orange colors.
Step 2. In a heavy-bottomed saucepan, combine the organic cane sugar (900g), organic honey (300ml), and filtered water (400ml). Attach a candy thermometer to the side of the pan. Heat over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves (about 5-7 minutes). Once dissolved, stop stirring and allow the mixture to boil undisturbed until it reaches 240°F (soft ball stage) — this takes about 15-20 minutes. The mixture will bubble vigorously; don't worry, this is normal.
Step 3. When the syrup reaches 240°F, immediately remove from heat and quickly whisk in the coconut oil (75g) until completely melted and incorporated — work fast as the mixture cools quickly. Add the citric acid (6g) and whisk until dissolved. Now quickly sprinkle the tapioca starch-agar mixture over the surface while whisking continuously to prevent lumps. The mixture will thicken dramatically; keep whisking for 2-3 minutes until completely smooth and glossy.
Step 4. Working rapidly (you have about 3-4 minutes before it sets), divide the mixture into 5 equal portions in separate bowls — about 400g each. To the first bowl, add 3g strawberry extract and 1.5g beet powder; mix until evenly colored red. To the second, add 3g orange extract plus 1g turmeric + 1g beet powder for orange. Third bowl gets 3g lemon extract + 2g turmeric for yellow. Fourth bowl gets 3g lime extract + 1.5g spirulina for green. Fifth bowl gets 3g grape extract + 2g purple potato powder for purple. Mix each thoroughly but quickly — you're racing against the setting time.
Step 5. Using a piping bag or sturdy spoon, immediately drop small mounds (about 2g each) onto your prepared parchment-lined baking sheet, spacing them 1/2 inch apart. Work quickly as the mixture firms up fast. If it becomes too thick to pipe, you can briefly warm it over low heat while stirring, but be careful not to overheat. Each batch should yield about 930 small candies (186 per color). Press down gently with a fork to flatten slightly and create the characteristic Skittles shape.
Step 6. Allow the candies to set at room temperature for 2-3 hours until completely firm. They'll develop a slight skin but remain chewy inside. Once set, dust lightly with a mixture of tapioca starch and powdered organic sugar (1:1 ratio) to prevent sticking. Store in airtight containers separated by parchment paper layers. Each serving is about 31 pieces (62g total), matching the original Skittles pack size. The candies will keep their texture best when stored in a cool, dry place.
Step 7. Usage tip: These candies are best enjoyed within 2 weeks for optimal texture, though they'll remain safe longer. If they become too hard, place a piece of bread in the container overnight to restore moisture. Unlike commercial Skittles, these contain no preservatives, so they may gradually lose their chewiness over time — a small trade-off for avoiding artificial chemicals and inflammatory oils.
Storage
Store in airtight containers at room temperature, separated by parchment paper. Best texture within 2 weeks, safe for 4-6 weeks. Avoid refrigeration as it makes them too hard.
Cost Comparison
Cost per serving (homemade)$1.28
Cost per serving (store-bought)$1.35
Savings5%
While savings are modest, you're getting organic, additive-free candies without artificial dyes, flavors, or hydrogenated oils. The upfront investment in natural colors and flavors pays off across multiple batches, bringing long-term per-serving costs down significantly.