
There were a number of recipes to choose from. I chose a recipe from tablespoon.com as a base recipe after reading through multiple others: https://www.tablespoon.com/recipes/how-to-make-vegan-candy-corn/dd09e66e-5ae9-429c-80c5-e8bf73fe8cca?p=1 (After reading through multiple recipes, I can't help but tweek it based on preferences, local availability, and what I already have on hand.)
I was optimistic about my first attempt at making candy corn. I made a few adjustments based on preference and availability. I gathered by ingredients from things I already had on hand, as well as items I could find at a local store.
The recipe I picked (check out link above for measurements & details) included:
- coconut oil, softened
- brown rice syrup (which I had trouble finding around here) - substituted to agave (used in some of the other recipes I found)
- powdered sugar
- tapioca flour - however I used almond flour for taste, since some of the recipes I found used almond butter
- vanilla extract
- food coloring


After kneading the mixture with extra almond flour on a floured board (almond flour, of course, not wheat) I ended up with about a handful of a dough-like mixture. It wasn't quite the play-dough like consistency I was expecting, but it tasted pretty good and I wasn't about to give up. The almond flour didn't seem to be absorbing the wetter ingredients very well.



I covered a couple sheets pans with foil as I started to cut the strips of tri-colored candy into triangle shapes and mold slightly as needed. I placed the triangle shapes onto the pan, laid out so not to touch. They needed to lay out for 24 hours so they could air dry and set up.
The taste was reminiscent of the candy corn I remembered, but the texture of the almond flour wasn't right and made it difficult to work with.
I picked up tapioca flour and gel food coloring for a second attempt with high hopes.
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