Homemade Candy Corn

Posted by Lindsey On 11:40 AM



Is everyone getting excited for Halloween? Ben and I don't really do anything special for the holiday. We try to dress Daphne up if she lets us and we usually carve pumpkins and of course eat some candy. I knew I wanted to try this recipe as soon as I saw it. I am not really a big fan of candy corn, but Ben sure is. I got kind of lazy as I was rolling out the dough and they turned out way too big, but they taste great.

Homemade Candy Corn
from Cakespy


Ingredients
1 cup granulated sugar
2/3 cup light corn syrup
1/3 cup salted butter
2 1/2 cups confectioners' sugar, sifted
1/3 cup powdered milk
1 teaspoon vanilla
red and yellow food coloring

Directions
In a medium sized bowl, combine the sifted confectioners' sugar and powdered milk. Set to the side.

In a medium saucepan, combine the granulated sugar, corn syrup and butter. Bring to a boil on high heat, stirring constantly. Once it reaches the boiling point, reduce heat to medium and continue stirring for about 5 minutes, stirring occasionally. Stir in the vanilla extract and remove from heat.

Add the confectioners' sugar and powdered milk mixture to the wet ingredients; stir well until the mixture is thoroughly incorporated and smooth.

Let the dough cool until it is firm enough to handle, about 30 minutes to an hour (I just let it cool in the saucepan).

Divide the dough into three equal parts and set each third into a separate bowl. Add 2 to 3 drops of yellow food coloring to one dish, one drop of red and two drops of yellow to another dish, and leave the remaining dish uncolored. Knead the dough to which you have added food coloring until the color is even (you may want to use gloves to ensure that you don't stain yourself). If the dough is feeling very soft or sticky, you may want to chill the dough for about 20 minutes in the refrigerator before proceeding with the next steps.

On top of a sheet of waxed paper or parchment paper, use your hands to roll each color of dough into a long, slender rope. You can roll it out to your desired thickness: for larger candies, make each rope thicker; for smaller candies, make each rope thinner.

Line the three ropes of dough together: white, orange, and yellow. To ensure that they will stick together, lay a piece of waxed paper on top and give them a very gentle rolling with a rolling pin. You just want to adhere them, not to flatten them.

Using a very sharp knife, cut the dough into triangles. Keep a damp cloth nearby so that you can wipe off the knife if it begins to get a candy residue. This method will result in half a batch of traditionally colored candy corn and half a batch with yellow tips (it's OK—they taste the same). Let the finished kernels sit for an hour or two (do not stack them on top of one another as they will stick together!) to become firm.

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3 Response to "Homemade Candy Corn"

  1. Maryanna Said,

    I've never had homemade candy corn. I wish I could taste it b/c it's my favorite halloween candy. I blame the candy corn on why my jeans get tight this time of year.

     

  2. This looks delicious and very unusual to make your own Candy Corn...great post Lindsey...!!!
    I almost bought some today, but
    I will definitely give this recipe a try.

     

  3. Brandi Said,

    I didn't even know you could make homemade candy corn! It's so impressive. I just stopped by from SITS and love your site. I'm actually a big baker myself, but I don't have any formal training. I'd love to take classes, but I'm in grad school right now and can't really afford them. I'll have to check out your site more to see if you talk about school -- I'd be so interested to hear more...