Before telling you about this vegan Homemade Candy Corn we gotta go to that good ol’ disclaimer: Housevegan.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This post contains Amazon affiliate links.
This amazing vegan candy corn is almost exactly like the candy corn you remember only much better. It’s buttery, vanilla-y and not at all waxy. It’s also easier to make than it looks so don’t be surprised if you find yourself making more than one batch!
I haven’t worked with sugar enough to know its stages through sight or feel so this year I finally broke down and bought a candy thermometer. This changed everything. I don’t know what took me so long! My new $10 kitchen gadget made this year’s batch completely perfect.
Candy corn was always my favorite Halloween candy, and I’m so happy to have a fool proof vegan option. Be sure to make some before candy corn season passes!
Mentioned in this post and recipe:
Homemade Candy Corn – Dairy Free | Honey Free | Vegan
Adapted by this recipe from Alton Brown
Ingredients:
- 1 1/4 cups powdered sugar
- 6 1/2 teaspoons soy milk powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- 2 1/2 tablespoons water
- 2 tablespoons Earth Balance, room temperature
- 1/2 teaspoon vanilla extract
- yellow and red vegetable based food coloring
Directions:
1. Place a silicone baking mat onto your work surface for later.
2. Combine the powdered sugar, soy milk powder and salt in the bowl of a food processor. Process for a few seconds until everything is combined and smooth.
3. Combine the granulated sugar, corn syrup and water in medium-large pot. Cover and place the pot over medium heat and cook for 4 minutes. Add the Earth Balance, and clip a candy thermometer onto the pot. Bring the mixture to 230 degrees. It should only take a few minutes.
4. When the mixture reaches 230 degrees take it off the heat and carefully remove the thermometer. Add the vanilla and powdered sugar mix. Stir with a silicone spatula until everything is combined. Pour the dough onto the silicone baking mat, and let it cool for a few minutes – just until it doesn’t hurt to touch.
Work as fast as you can through the remaining steps! If the dough hardens before you’re done it will be difficult to recover.
5. Divide the dough into three equal pieces. Add two drops of yellow food coloring to one piece of dough, and knead the color in until it’s fully incorporated. Add one drop of yellow and one drop of red to a second piece of dough, and knead until it’s fully incorporated. The third piece will stay white.
6. Roll each piece of dough into an 18 inch rope, and cut each rope in half. Roll one rope of each color to about half an inch thick and 22 inches long. Lay the ropes next to each other, and press them together with your fingers. Slice the dough into triangular pieces.
7. Repeat with the remaining dough. Let the candy corn sit out for a few hours to dry before storing in an airtight container with wax paper between the layers.
