Vegan Candy Corn Recipe

Happy National Candy Corn Day! A Halloween classic, packaged candy corn is typically made with animal products like gelatin, egg whites and beeswax. Thankfully Melisser, the beauty expert at Cruelty Free Face and winner of last year’s Holiday Bake-Off, came up with her own version of these ubiquitous Halloween treats that are totally plant-based. While the recipe has quite a few steps and requires a bit of time, the mass of tasty vegan candy corn you will end up with is well worth it!

1 cup sugar
2/3 cup corn syrup (preferably organic, avoid high fructose corn syrup)
5 tablespoons Earth Balance® Buttery Spread
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup powdered soy milk
pinch of sea salt
Red & yellow vegan food coloring

In a large saucepan, bring the sugar, corn syrup, Earth Balance® Buttery Spread, & vanilla to a boil over high heat. Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. After 5 minutes, remove from heat.

Sift the powdered sugar, powdered soy milk, & salt into medium bowl. Add the powdered sugar mixture to pan & stir to combine. Let the mixture stand until slightly warm to touch, about 20 minutes. Divide the dough into 3 equal pieces.

Consider putting on rubber gloves, so you don’t stain your hands. Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even. Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth. This isn’t an easy task & could take up to 15 minutes! Roll each piece into ropes of equal length (don’t roll too thin or the dough will break) and push the three ropes together to form a long rectangle. Using sharp a knife, cut the ropes into triangles. Some will be white tipped & some will be yellow tipped. Shape the candy corn as desired! This yielded 110 candy corn, all larger than the store bought ones you’re used to.

Candy Corn Storage:
To store the candy corn, put them in an airtight container, using plastic wrap to separate the layers, so they don’t stick together. Do not refrigerate or freeze these, as it could change the texture and it is unnecessary, keeping them on a counter is ideal. These should keep for quite some time, so feel free to make them in advance.

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6 Responses to “Vegan Candy Corn Recipe”

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  1. Deanne O'Donnell says:

    We are decorating with pumpkins and apples and haystalks. I try to keep it simple and tasteful.

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  2. Melissa says:

    these are cute & delicious!

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  3. sfree says:

    These look AMAZING! I am wondering if there is anything we can sub the powdered soy milk for? Our littles (and myself:) are all allergic to soy (making us very thankful for the soy free!) But I was hoping there is something we can use as a replacer?
    thanks again!

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    • Kathleen says:

      Hello sfree,

      I successfully used ricemilk powder to make homemade tootsie rolls. I used Better than Milk Rice. 🙂

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  4. Suri says:

    I think I must have done something wrong… My dough is still really soft, so my candies just kind of melt back together a minute after I cut them. I added soy powder to some of the dough to see if that helped. It seems like it did a little bit, they are still really really soft, but at least the second group you can actually pick up a lump- the first ones you have to scrape off 🙁 I followed the receipe, anyone have this happen? Or have suggestions?
    Thanks, Suri

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  5. Thinkyhead says:

    If candies are too soft, add a little more time or heat on the next go-round. In the meantime, tossing the cut candycorns into a bowl of cornstarch mixed with powdered sugar can help them keep their shape and separation.

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