I follow a lot of various vegan groups across the interwebs. Being vegan can sometimes feel isolating, so in times of need, having the ability to cruise vegan websites definitely helps put things back into perspective for me.

House Vegan posted this image in the Austin Vegan’s FB group a few weeks ago. It’s a vegan fall bucket list. I love the idea of working my way through these, especially since I missed Vegan MoFo in September.

The first item I decided to tackle on this Vegan Fall To-Do List was #12: Make vegan candy corn! Growing up, I always knew it was officially October when my mom brought out a glass pumpkin and filled it to the brim with candy corn and mellowcreme pumpkins. Commercial candy corn contains confectioner’s glaze (from insects), gelatin (from pigs and cows), and honey (not ours). Three strikes, and it was out. In order to recreate the pumpkin-filled vessel from my childhood, I was going to have to make my own!


Remember how on my veganniversary post I talked about how being vegan forces you to be creative in the kitchen? This is the perfect example. I barely baked before going vegan, let alone dabbled in candy making. But there’s a first time for everything, and tonight was the night.

I used a recipe from The Urban Housewife. For some reason, I had the hardest time finding the food coloring and the powdered soy milk in stores. The baking aisle only had pastel colors, and there was no powdered soy milk in sight. I ended up ordering both from Amazon. Thank goodness for Prime!

Urban Housewife’s Vegan Candy Corn Recipe


  • 1 cup sugar
  • 2/3 cup corn syrup
  • 5 tablespoons Earth Balance
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar
  • 1/3 cup powdered soy milk
  • Pinch of salt
  • Red & yellow food coloring (I used Wilton’s, which Google tells me is vegan)


  1. In a large saucepan, bring the sugar, corn syrup, Earth Balance, and vanilla to a boil over high heat.
  2. Reduce the heat to medium and boil for 5 minutes, stirring occasionally. Remove from heat.
  3. Sift the powdered sugar, powdered soy milk, and salt into a medium bowl.
  4. Add powder mixture to pan and stir to combine.
  5. Let the mixture stand until slightly warm to the touch, about 20 minutes.
  6. Divide dough into 3 equal pieces.
  7. Add several drops of yellow food coloring to one piece of dough and knead it in until color is smooth and even. Use gloves to prevent hands from getting stained. Repeat using red and yellow food coloring for orange. This step takes some time, so mentally prepare yourself for it. Urban Housewife said it could be up to 15 minutes, and that held true in my experience.
  8. Roll each piece into ropes of equal length. Don’t roll too thin or it will break. Push three ropes together to form a long rectangle.
  9. Using a sharp knife, cut ropes into triangles.

The recipe seemed easy enough. So, how did I do? I burned the tips of my fingers twice, and some of my candy corns look a little misshapen, but over-all, I think they turned out really well!

They taste better than store-bought candy corn. When JB found out I was making them, he wrinkled his nose. Candy corn is not high (or even on) his list of sweets that he enjoys. Still, he ate a few of these and nodded with content. I’d call that a success.

And, most importantly, I can now fill up my glass pumpkin. It officially feels like October.

One of the most important realizations I had tonight is that being vegan doesn’t mean that you have to abandon your traditions. You just have to be open to changing them a little, which afterwards, I’m always glad that I did.