Candy Corn

Total Time:
1 hr 10 min
Prep:
45 min
Inactive:
20 min
Cook:
5 min

Yield:
60 to 80 pieces
Level:
Intermediate

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

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.


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3.9 45
When this was posted on Facebook yesterday I copied it but I had a question I needed an answer to, that I never received. The recipe calls for dry milk--- but it doesn't say if it is instant dry milk or non-instant. I would guess the instant kind, but does it matter? item not reviewed by moderator and published
I love this! I'm not a big candy corn fan, but this is so fresh, and pretty much tastes like vanilla-sugar. Not processed tasting at all, like the store-bought kind. You do have to work quickly when it comes to dying the dough - I only waited a few mins, and started dying as soon as it didn't actually burn me. Also, don't skip the butter slicer if you can get one. It took me hours to shape all of those little triangles, but it was worth it! item not reviewed by moderator and published
This recipe can be a little intimidating, but don't be afraid! On my first try I failed, I let the candy cool off for too long. I got it right on my second batch. You should start working the candy as soon as it doesn't burn your hands, which was about 3 minutes for me. I highly recommend getting the butter slicer because it really helps get the job done fast. WORK FAST! DON'T DILLYDALLY! The end result is just so darn delicious! LOVE this recipe! item not reviewed by moderator and published
OK.... I'll try again tomorrow. First time I made it I realized why I had to pulse the dry ingredients..... to get the powdered milk to ...powder... ick. Threw it out! Second time I made it. layed the dough out on my silicone sheet, waited almost 10 minutes, still too hot but... added the food coloring and it all began to crackle up in my hands.. tastes good though :- I'll try again tomorrow night. thinking that I shouldn't bring the heat all the way to 230 deg???? item not reviewed by moderator and published
Very Tasty, but I need to work faster next time! item not reviewed by moderator and published
tasted like a million bucks but they didn't look that great. i have no idea how he got the white part so pointy? item not reviewed by moderator and published
Delicious, made me never want to buy store bought ever ever again. It is a little time consuming to roll each piece out and get them to look nice, I also used a pizza cutter and my orange butt shaped end would roll pointy as i cut them so i had to go back and reshape them after they were cut, but definitely delicious and consistency perfect. Alton, you are the man. item not reviewed by moderator and published
We loved them. Took no time to make the dough. Had some trouble trying to get the shape right. It was smooth and creamy, not waxing or gritty. I will make it again. item not reviewed by moderator and published
Just a reminder that any candy is very difficult to make properly when the humidity is high. I never make candy on a hot humid day or on a rainy day. The sugar absorbs too much moisture from the air resulting in a gooey product. item not reviewed by moderator and published
I went with the teaspoons instead of tablespoons for the water, and went to 240 degrees. I alse added a little honey. The texture was good on the first couple i rolled out, but as it cooled it got really hard to meld the three colors together. I used a pizza cutter to slice them and it worked really well. The end result was really good. item not reviewed by moderator and published

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