Prefer your candy without corn syrup, gelatin, eggs, beeswax, or artificial color? Why not make your own? Add your own flavorings to make this old classic an updated favorite!
To tell you the truth, candy corn was never one of my favorites. In fact, I would go out of my way to avoid them as a kid, in favor of more exotic flavors. I think you either love them or hate them. The one saving grace is their undeniable cuteness, with those brightly tri-colored, trianglular shapes- so indicative of Fall and of course, Halloween.
A Little History
Did you know that candy corn was invented in the 1880's? It was meant to mimic kernels of dried corn, and became widely popular due to its revolutionary tri-colored look. The candies were made by hand with large vats, and the candy mixture was then poured into cornstarch molds in three stages to form the colors. Today, they're still made with cornstarch molds, but automated machines crank out more than 20 million pounds that are sold annually!
Vegan Lemon Candy Corn
Note: To make traditional vanilla flavored candy corn, just omit the lemon. Experiment with other extracts to make variations of your own.
1/4 C. Earth Balance Margarine*
1 C. sugar
3/4 C. brown rice syrup
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. lemon juice
2 1/2 C. powdered sugar
1/3 C. soymilk powder
1/4 tsp. salt
Yellow: 1/4 tsp. tumeric
Orange: 1/4 tsp. tumeric + 2 tsp. beet juice (from canned beets)
You can make these any size you like, and if you get tired of making candy corn, it makes a good fondant for cupcakes or to make other shapes (a lot like playdoh).
*These turned out a little on the soft side, so next time I might reduce the amount of margarine. For fondant, it's perfect.
I'm pretty sure this makes over a pound of candy- pretty time consuming by yourself, so make it a fun project to do with friends or kids!
|Sift together the powdered sugar, soymilk powder, and salt in a bowl and set aside. Heat margarine, sugar, brown rice syrup, extracts, and lemon juice in a saucepan, and stir until boiling and frothy.|
|Take saucepan off the heat, and add the dry mixture until well incorporated (a few lumps are ok).|
|Using separate bowls, divide the mixture into half, then divide one of the halves into half (to make three dough balls, one twice as large as the others). Note: You can make equal parts if you like, but you'll need to adjust the coloring, Into the large dough ball, add the beet juice and tumeric to make it orange. It won't be bright orange, so if you want more vibrant color, add food coloring if you must. Also add 1-2 T. of additional powdered sugar. To one of the smaller dough balls, add tumeric to make it yellow (don't worry, you won't taste any of these). When cooled enough to handle, knead each one until smooth and color is even. If it's too sticky, you can add a little powdered sugar, but not so much that it won't stick at all. If it's too dry, add a few drops of water.|
|Now you're ready to roll! Spread a VERY light layer of powdered sugar onto your flat work surface. Make ropes of equal thickness of the white and yellow, and a larger rope of the orange (for the middle). Press the ropes together gently, then lightly roll the top with a rolling pin to flatten a bit and to further press together. Then cut into triangles as shown above.|
|Finally, mold corners with fingers if desired. Place them in a single layer on parchment or wax paper, and let dry. DO NOT pile them up until they're dry, or they will stick together! These were deliciously lemony, with a good chewy texture and shiny outer shell.|
|I got bored with making candy corn, so I made myself a Fall Sweater... |
have fun with it!