Halloween’s just a little over a week away! Rather than spend all my time deciding what kind of costume to create, I decided I’d devote a little time towards something more my speed. Cooking, of course.
I’m actually not the biggest candy corn fan. When there’s buckets of Halloween candy around, my eyes are always on the chocolate. But when I came across this recipe, I couldn’t resist. How fun would it be to make homemade candy corn? Of course Emily, my fellow Philly food blogger, was as excited about this idea as me.
So together, we melted a little butter, sugar, and few other ingredients in a pan and got to work making 600 purple-and-yellow-striped candy confections. (Okay, maybe a few less because quite a few jumbo prisms made their way onto our plates).
The recipe below is actually entirely vegan. Hello, awesome! Unfortunately, I can’t attest to a taste comparison between the vegan version and the regular kind. Living in North Philly sometimes has its drawbacks, like when you’re trying to pick up some last minute vegan margarine at the local grocery store. I ended up succumbing to using butter, but at least we were able to keep these babies gelatin-free.
Overall, this was a pretty painless recipe to make. And the results were definitely better than any store-bought candy corn I’ve ever eaten. Too bad homemade treats aren’t kosher trick-or-treat giveaways anymore.
- -2/3 cup agave nectar
- -1 cup sugar
- -5 Tbsp. vegan margarine
- -1 tsp. vanilla extract
- -2 1/2 cup powdered sugar
- -1/3 cup cornstarch
- -Pinch of salt
- -Red & yellow food coloring (Or purple!)
- In a saucepan, combine the agave nectar, sugar, margarine, and vanilla, and bring to a boil over high heat, stirring frequently. Drop heat to medium. Boil for 5 more minutes, stirring occasionally. Remove from heat.
- While agave mixture is boiling, grab a medium bowl. Sift powdered sugar, cornstarch, and salt into it.
- Stir powdered sugar mixture into the saucepan. Let everything cool about 15 minutes, or until it's only a little warm.
- Before mixture completely cools, divide equally into 3 medium bowls. Add several drops of food coloring to each bowl, and work into the dough until color is even.
- Turn out dough on to wax paper.
- Divide each color in half (or whatever size is easiest to work with). Roll each piece into a long, thin ropes. All six should be equal in length. The thickness of the ropes will determine the size of the corn as much as the way you cut it. If the dough breaks, just squish it back together and roll again.
- Line up one rope of each color next to the others and gently squeeze together to form a long rectangle. Pat down lightly. Use a knife to cut pieces diagonally into triangles.