Candy Corn

Name: Candy Corn
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 60 to 80 pieces
Ingredients: 4 1/2 ounces powdered sugar, approximately 1 1/4 cups; 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons; 1/4 teaspoon kosher salt; 3 1/2 ounces granulated sugar, approximately 1/2 cup; 3 3/4 ounces light corn syrup, approximately 1/3 cup; 2 1/2 tablespoons water; 2 tablespoons unsalted butter, room temperature; 1/2 teaspoon vanilla extract; 2 to 3 drops yellow and orange gel paste food coloring

Getting reviews...

Level: Intermediate
Total: 1 hr 10 min

Prep: 45 min
Inactive: 20 min
Cook: 5 min

Yield: 60 to 80 pieces

Level: Intermediate
Total: 1 hr 10 min

Prep: 45 min
Inactive: 20 min
Cook: 5 min

Yield: 60 to 80 pieces

Ingredients

4 1/2 ounces powdered sugar, approximately 1 1/4 cups

1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons

1/4 teaspoon kosher salt

3 1/2 ounces granulated sugar, approximately 1/2 cup

3 3/4 ounces light corn syrup, approximately 1/3 cup

2 1/2 tablespoons water

2 tablespoons unsalted butter, room temperature

1/2 teaspoon vanilla extract

2 to 3 drops yellow and orange gel paste food coloring

Directions

Watch how to make this recipe.

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

My Private Notes

Watch how to make this recipe.

Looking for Something Else?

Quick & Easy Highly Rated Healthy Surprise Me

Candy Corn Cocktail

Halloween Candy Corn Cordials

Sesame Honey Candy

Cotton Candy Avocado

Cotton Candy Lemonade

Haunted Candy House

Banana Candy Sushi

Chocolate Explosion Candies

Candy Corn

Categories: