Made with brown rice syrup and a kiss of vanilla, it’s easier than you think to make this classic candy at home.
Want to have your candy corn and eat it, too? I totally get wanting to eat like a kid again, even when you’re making super grown-up decisions—like cleaning up your existence and eating right.
Which is why I thought it was a pity that some are living without the candy corn. So, I found inspiration at Free People, hit the kitch and whipped up a splendid no-bake vegan candy corn that’ll have you weeping orange-and-yellow wedges of candy corn tears.
And if you think that that was weird, just wait until you see how oddly easy it is to make up a batch! It’s easier than driving to the grocery store. It’s easier than hunting down the candy corn aisle. It’s even easier than saying “candy corn”.
Okay, maybe stretching it there on the last one. But, check it. DIY Vegan Candy Corn. It’s easy. Here’s how.
Grab a few vegan basics: brown rice syrup, tapioca flour, coconut flour, vegan powdered sugar and vanilla. That’s it, candy lovers. THAT. IS. IT.
Okay, and well…food coloring. Because white candy corn is sooo zombie apocalypse.
Now just when you’re standing over the counter, staring at this odd mix of ingredients and thinking “I can’t do it! I can’t possibly figure this out!”, you basically just stir everything into a big bowl, as if you’re making a doughy batch of frosting.
Then separate your dough into three balls.
And tint away! A little goes a long way here, so squeeze just a small amount of Betty Crocker™ gel coloring into the center of your dough balls. Knead as needed, then add more coloring (or tapioca flour) to keep the color poppin’ and the consistency non-sticky.
At this point, you’re totally on a roll. Like, literally. Roll each color into long, thin strips. I found it easiest to work with about a tablespoon-sized piece of dough, making 4 to 5-inch strips that were about 1/4-inch thick.
A gentle tap of your hand, or an even gentler roll of a tapioca-floured rolling pin and you’ll have this flat little ribbon of dough that’s ready to be candy corned.
Slice up your ribbon of colorful dough by slicing it into little wedges. Leave a smidgen at the top of each triangle. (Don’t cut exactly perfect triangles, lest you lose some of the color of each tip.)
At this point, the dough will still be pliable. Gently pull up your candy corns and mold them until they look like authentic pieces of harvesty goodness.
Then place everything on a parchment-lined baking sheet. It’s time to let these babies dry overnight.
After an evening of air-drying, feel free to flip your little candy corns to quickly and evenly harden each piece.
Then candy corn your heart out. Whether you’re vegan, quasi-vegan or just looking to get your kitchen craft on, this is one recipe that makes plant-based candy totally yum!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!