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Homemade Vegan Candy Corn Recipe

Homemade Vegan Candy Corn Recipe (No Corn Syrup!)


Description

FINALLY a vegan candy corn recipe that tastes just like candy corn, but without the waxy feel! This homemade candy corn recipe is completely dairy free and gelatin free, and uses maple syrup instead of corn syrup! Super simple to make and the perfect vegan Halloween candy for all of your autumn festivities!


Ingredients

Units Scale
  • 30 grams (1/4 cup) coconut milk powder
  • 260 grams (2 cups) powdered sugar
  • 1/4 tsp fine sea salt
  • 100 grams (1/2 cup) granulated sugar
  • 60 grams (1/4 cup) maple syrup
  • 3 tbsp water
  • 1/2 tsp vanilla extract
  • 4 tbsp vegan butter
  • Liquid vegan food colors: yellow and orange

Instructions

  1. Recipe adapted from Alton Brown’s candy corn recipePlease read all instructions before beginning. 
  2. Prep: Make sure that you have a large silicone mat or parchment paper for rolling the dough. You’ll also need a saucepan and candy thermometer or kitchen thermometer.
  3. Mix the dry ingredients: In a food processor, pulse the coconut milk powder, powdered sugar, and sea salt together until just combined. Set aside.
  4. Heat the maple syrup: In a saucepan, stir the sugar, maple syrup, water, and vanilla extract on medium heat just until combined. Then cover and cook for 4-5 minutes. Remove the saucepan lid, add in the vegan butter, and stir until it’s melted. Place the kitchen thermometer into the mixture. Allow the mixture to cook until the thermometer reaches 240F. Once reached, remove from heat immediately.
  5. Make the dough: Add the dry mixture to the saucepan, and use a rubber spatula to fold the dry into the wet until you reach a thick dough. Once the dough as been created, use the rubber spatula again to spoon the dough onto the silicone mat. Allow the dough to rest for 15 minutes, which will allow it to cool enough for you to handle it. While the dough is cooling, line two baking sheets with parchment paper. This will be for the candy corn to chill on.
  6. Divide the dough and color: Once cool enough to work with, you can use a large knife or bench scraper, and divide the dough into three (3) even pieces. Use the liquid yellow color to work into one piece, kneading the dough, then set aside. Use the liquid orange color to work into another piece, kneading the dough, then set aside. Leave the third as is.
  7. Make the candy corn: Take one dough and divide it in half. Roll one of the halves to be about 20-24″ long. Set the other half aside. Repeat for each color. Now take the rolled strands and line them up to be orange, white, then yellow. Use a knife or bench scraper, and cut diagonally to slice the candy into triangles. Continue until you’ve finished the strand. Lay the candy corn onto the parchment paper lined baking sheet, and round out the corners if desired. Place the baking sheet into the fridge. Then repeat once more for the three (3) remaining dough halves.
  8. Chill the candy corn: Once the candy corn have been chilled in the fridge for 15 minutes, you can enjoy and eat! Store any leftovers in an airtight container and in the fridge for up to 2 weeks or in the freezer for up to 3 months.