Candy Corn Fudge
Makes approximately 16 squares
2 cups sugar
1/4 cup soy milk powder
7/8 cup (1 cup minus 2 tablespoons) unsweetened original almond milk
2 tablespoons vegetable oil
2 tablespoon light corn syrup
1/8 teaspoon salt
3 tablespoons unsalted margarine (if using salted margarine omit the salt)
2 teaspoons vanilla extract
1 1/2 cup candy corn
Line an 8 x 8 pan with foil and spray well with cooking spray.
Combine soy milk powder, almond milk and oil in a medium and whisk well to combine. Add sugar, corn syrup and salt and whisk until well blended. Place pan over medium high heat and stir until it comes to a boil. Once it comes to a boil stop stirring and cook until the mixture reaches 236 on a candy thermometer, or soft ball stage.
Remove from heat and add margarine. Do not stir the margarine in. Add the vanilla and beat vigorously with a wooden spoon until the mixture becomes thick and looses its shine. This can take a while by hand, so it can also be done in the stand mixer. Once the mixture thickens and looses its shine gently fold in the candy corn.
Pour the mixture into the prepared pan and spread evenly. Let the fudge cool for 1-2 hours and then cut into small squares.