Candy Corn Recipe

Egg and Nut FREE!

By Ruth LovettSmith founder of October 18, 2011

Each and every year the search is on for many food allergy sufferers for peanut free candy corn and/or egg free candy corn. Some brands are made in a peanut free facility but contain egg, some brands do not contain egg but are made on shared equipment with nuts, and many brands do not declare themselves gluten free due to cross contamination. What is a candy corn lover to do?
Luckily candy corn can be made at home with ease and very few ingredients. Below is a recipe that makes a tasty treat similar to the store bought version. It has more of a buttery sugary flavor and less of a waxy feel.
Shaping the candy corn can be time consuming but you can be creative and make any shape you like. This recipe can also be used for any holiday or occasion; Christmas trees, snowmen, etc. and is fun to make and shape with kids. You’ll end up with approximately a pound of candy corn more or less-depending on how much you eat while making it! Your peanut allergy and egg allergy kids will love it!

1 1/2 cups sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
several drops food coloring (optional)
2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk

Combine sugar, white corn syrup, and butter in a pot, bring to a boil stirring constantly.
Turn heat down to low and boil for an additional 5 minutes.
Add vanilla, powdered sugar, salt, and powdered milk to the mixture in the pot. Remove from heat.
Stir until thick and divide among separate bowls if using food coloring.
Add a small drop of your choice of coloring to each bowl and stir, add more as needed.
When cool enough to handle, knead dough until stiff but still pliable. If dough hardens too much, it can be softened in a microwave 10-20 seconds at a time.
Using your hands, form into any shape you desire.
Set aside to dry and harden.
For a traditional Candy Corn shape:
Roll each color into a long rope.
Press each rope together forming a striped band.
Gently press the band with a rolling pin, being careful not to roll the band too thinly.
Cut triangles out of the band and gently use your fingers to shape into a triangle.
Set aside to dry and harden.

Ruth LovettSmith is the mother of a child with multiple food allergies and founder of; a food allergy and gluten free directory and guide. She is an active volunteer and advocate within the food allergy community and is currently serving on the Asthma and Allergy Foundation of America New England Chapter Board of Directors.