Vegan Candy Corn
This classic, kernel-shape like treat doesn't taste anything like corn – as the name suggests. Instead it is made to have a very delightful taste of warm vanilla, rich marshmallows and creamy fondant. The texture of this vegan candy is so smooth, it's like biting into a piece of soft butter!
- 1/4 Cup Brown rice syrup
- 1/2 tbsp Vanilla Essence
- 1/4 Cup Powdered sugar
- 3/4 Cup Tapioca flour
- 1/2 tbsp Red food Colour
- 1/2 tbsp Yellow Food Colour
- 1 tbsp Softened Coconut Oil
In the large bowl, add brown rice syrup, vanilla essence and coconut oil. Whisk it all together until well combined to form a glossy, white texture.
Add powdered sugar in the liquid texture and mix it well. Make sure there are no lumps in the batter. After that add the tapioca flour a little bit at a time and mix it again well, until all the ingredients are incorporated and well combined to form a thick, dough-like texture.
Spread the down on the parchment paper and divide it into three even, separate sections. Add in the red food color to one of the dough balls and knead it well until a nice, bright orange color is attained. Similarly do the same with the other dough ball using the yellow food color. Leave the last dough ball uncolored (as this will be the white part of the candy corn). If needed, sprinkle a little tapioca flour on the dough balls to avoid them from getting stickier. Cover the balls with foil and put them in the freezer for about ten minutes, so that they are easy to handle.
Remove the dough from the freezer, and roll out each color dough into long, thin ropes on the parchment paper. Place each rope next to each other as shown below in the picture. Gently press down the three ropes together until they are about ½ inch thick and stuck together. Do not press too hard or else the dough would be flattened and won’t give the candy texture. The final result would look like a long rectangle with three different colors.
Using a knife, slice down the candy bar into identical and small triangle-shaped candies. Then gently pull off each piece from the parchment paper and spread it on a baking tray. Allow the candy corn brown to air dry for about 24 hours, so that the dough hardens up a little bit.
When storing the candy away for later consumption, make sure that you give it a good dusting using the tapioca flour before putting them all in a jar. This would give the candies a barrier against each other when stored for over a week.