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Homemade Candy Corn

Can’t find candy corn free of the top 8 food allergens? Make your own!  It’s easy and fun to do with little helpers the kitchen.

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Homemade Candy Corn (egg free, nut free, vegan)

Rating: 51

Yield: 250 pieces

Calories per serving: 9 per piece

Homemade Candy Corn (egg free, nut free, vegan)

Ingredients

  • 1 cup sugar
  • 2/3 cup corn syrup
  • 5 tablespoons butter alternative
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar
  • 1/3 c. cornstarch
  • pinch of salt
  • orange and yellow food coloring

Directions

  1. Mix powdered sugar, cornstarch, and salt. Set aside.
  2. Bring sugar, corn syrup, and butter alternative, to boil over high heat.
  3. Reduce to medium and boil 3 to 4 minutes, stirring occasionally. Mixture should reach soft ball stage (230 degrees F) but shouldn't cook any longer.
  4. Remove from heat, add vanilla, then dry ingredients, and stir to combine.
  5. Let stand until cool enough to handle, but still slightly warm (approximately 15 minutes).
  6. Divide into 3 equal pieces and knead yellow food coloring into one, while kneading orange food coloring into the other.
  7. Separate each ball of dough into 4 equal pieces.
  8. Recruit 3 little helpers to each handle one set of dough balls (keep the 4th for yourself).
  9. For each set, roll each piece into equal length ropes and lay out on wax paper (orange in the middle, white and yellow on the outside edges).
  10. Flatten and press the ropes together with a rolling pin.
  11. Using a table knife or flat edge of a spatula, cut each piece at alternating angles.
  12. Smooth out edges of each piece and allow to cool completely.

Nutrition Information:

9 calories, 0.2g fat, <1g saturated fat, 0mg cholesterol, 2.86mg sodium, 1.84g carbohydrates, 0g dietary fiber, 1.24g sugars, 0g protein

https://www.allergycookie.com/homemade-candy-corn/

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Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!

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