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Monday DIY: Vegan Candy Corn

We’re starting a new series here on Bipeds & Brutes: Monday DIY, where we’ll feature animal-friendly recipes, crafts, and other fun stuff you can do and make at home yourself! Today being Halloween, it’s only appropriate that we start off with a recipe for a homemade, animal product-free version of a popular sugary sweet.

This recipe for Vegan Lemon Candy Corn comes to us from DJ Karma over at VegSpinz. She has graciously given us permission to reprint her excellent home-crafted adaptation of this Halloween favorite which dates back to the 1880s. Although the conventional candy corn you get at the store contains honey, egg whites, and various and sundry food dyes, this version is free of animal products and artificial coloring, and can be made any flavor you want!

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.

Ingredients:
1/4 cup Earth Balance Margarine*
1 cup sugar
3/4 cup brown rice syrup
1 tsp vanilla extract
1 tsp lemon extract
1 tsp lemon juice
2 1/2 cup powdered sugar
1/3 cup soymilk powder
1/4 tsp salt

For coloring:
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 Tbsp 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.

That’s all there is to it! Thanks again to DJ Karma of VegSpinz for allowing us to share her awesome recipe. We hope you all have a happy, safe, and animal-friendly Halloween! If you’ve got a vegan recipe, craft, or do-at-home project you’d like to see on the Monday DIY, feel free to email caroline@museumofanimals.org.

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