Fall has always been my favorite season. Growing up on the east coast, I loved that first chill in the air, the changing leaves, and the anticipation of Halloween and Thanksgiving.

But food was also a major component of why I loved this time of year so much. If you’re a reader of this site, you know I’m very serious about my love of all things pumpkin spice. But that’s not all. I was also crazy about candy corn. It was kind of a problem. I actually liked them so much I used to eat them until I was nauseous.

Sadly, the candy corn they sell at grocery stores is not vegan. Most brands contain gelatin, confectioner’s glaze, and/or honey. For years, I gave up eating one of my favorite fall “foods.” Until now…

Last year, while scouring the internet to see if anyone finally started making vegan candy corn, I came across this fabulous recipe. I had always assumed candy making was hard, but to my surprise this candy corn recipe seemed super easy.

I took photos of my husband and me making it to basically show you the process and how simple it was. If you want to try it yourself, click the link to the recipe above.

I thought this tasted pretty damn close to the candy corn I remember eating growing up. Just a note, we did have to make one small change to the recipe. Since we couldn’t find brown rice syrup literally anywhere, we substituted cane sugar syrup.

After adding these ingredients to a bowl, you’ll basically mix them together and make a “dough.” You’ll then take that big dough ball and divide into three so that you can color them the candy corn colors of orange, yellow, and white.

From there, you’ll roll the dough balls out to make ribbons and stack them together.

You’ll then take a knife and make triangles in the shape of candy corns from the ribbons. And voilà!

Since these are made with coconut oil, they get kind of melty at room temperature. We lined a baking dish with parchment paper and stored the candy corn in the fridge. They kept their shape perfectly and they tasted AMAZING! Have fun! 🧡🎃