Vegan Candy Corn
Hello & Happy Thursday!!
If I had to be honest, I was never a candy corn person. I think for most kids growing up, someone being fond of this candy was a rarity, but today..
I’m all abouts it!
Typical store bought candy corn is packed to the max with lord knows what, and a vegan option still to this day does not exist to my knowledge. That being said, I thought it would be a fun project to pursue. Especially after a friend of mine who distributes vegan candy noted that she receives countless requests for it, but can’t find it!
If you research even traditional homemade recipes, they call for corn syrup, butter, milk and nothing good. However, with a handful of ingredients, 5 to be exact (excluding the dye), you can make an effortless vegan option that’s actually better than any store bought version I’ve tried!
What I love about this recipe is, everything! While I felt as though I didn’t love the images captured, the concept was a game changer! It involves minimal ingredients, quick, fun to make, great for kids, gifts, entertaining, non vegan approved, and screams Halloween!
If you love fun festive recipes you have to try my recipe for vegan Candy Corn!
Why this recipe rocks:
Uses natural dyes
Great for gifts!
Perf for Halloween
Eat Drink Shrink
Yields 3 cups candy corn
25 minPrep Time
25 minTotal Time
- 1/4 cup brown rice syrup
- 1 tbsp coconut oil
- 1/2 tsp vanilla
- 1/4 cup organic powdered sugar
- 1 1/2 cups organic corn starch or 3/4 cup tapioca starch
- Natural Liquid Food Color, orange and yellow
- Lay out a large piece of parchment paper on a table or counter as your workspace, and also line a large baking tray.
- In a bowl, mix together brown rice syrup, vanilla, melted coconut oil, powdered sugar and corn starch until it forms a thick dough. Separate into 3 evenly sized balls.
- Drop about a 1/2 tsp of yellow food coloring into 1 ball of dough, and 1/2 tsp of orange food coloring into the other ball. Sprinkle corn starch on your surface. Knead each one until evenly colored. Add additional drips to achieve desired color. Leave the last ball of dough uncolored. If any of the mixtures are overly sticky, add a little more tapioca flour.
- Set in the fridge for 15 minutes to firm up.
- Sprinkle a little tapioca flour on the parchment paper. Roll about 1 tbsp of each color dough into long, thin ropes. Place the ropes next to each other and gently press down until about 1/2 inch thick. Slice the rope into triangle-shaped wedges.
- Gently remove each candy corn piece and lightly shape with your fingers. Place on prepared baking sheet to air dry and harden for 24 hours.