I love candy corn. My addiction started in college and continued until I realized they contained gelatin. I can’t explain my love for this super sweet candy, because I always felt sick to my stomach after eating them. Giving up a cheese pizza is nothing compared to resisting the bags of orange, yellow and white candies that are everywhere this time of year.
If you can’t buy it, make it. That’s my suburban vegan mantra. I pinned this candy corn recipe from Fork & Beans. She made Valentine’s Day candy corn, but I stuck with the traditional. It’s a simple recipe, but be prepared for hand cramps; there is lots of kneading (it didn’t help that I let some of it sit out too long). I used half the dough for candy corn and the other half for pumpkins.
I have a bit of a stomachache from all the sugar, so definitely a success!
