Candy Corn

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Delicious! When I made it the first time, the candies were too soft. The second time, I took other reviewers' suggestions of raising the temp to 240 F, and it worked wonderfully!

A great holiday variation: substitute the vanilla with a combination of 1/4 tsp of vanilla and 1/4 tsp of peppermint extract, and color as desired for whatever winter holiday you like. (I tried just peppermint, and it was missing something. The combo of vanilla and peppermint was a great balance.

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I made the candy corn and went by the recipe exactly, and it came out perfect. So much better than the store bought candy corn.

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Disappointing. tried this twice. yummy, but just got goop, not dough. i'll try again, and follow the recommendation that its 2 1/2 teasp instead of tbsp. maybe that'll help.

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Good stuff!

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I always want to kick myself when I don't read the reviews before.. and of course I had similar problems with the consistency of the "dough" and a few days later they are still soft... they taste amazing but the texture of them doesn't give me the candy corn experience that I like... Definitely will make them again following everyone's temperature and water corrections.

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I also made these the first time according to directions, and they were goopy, and I had to throw them away. Then I used less water, and boiled the syrup to 240 degrees, and voila, they were perfect. I do agree with others that othere types of flavorings will be good, so that is my next direction. Thanks Alton, love the show!

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Yet another winning recipe from Alton! He's my hero! Some candy-making tips for those who have had problems:
- NEVER use teflon coated pots. Use a stainless steel pot. Many will disagree with me, but trust me, your sugar will crystallize sooo much better.
- Altitude affects temperature when making candy. Reduce the desired temperature by 2 degrees per 1,000 feet of altitude over 1,000. I spent the last 10 years living at 6400 feet, so all my candy making recipes I reduced by 11 degrees.
- Humidity affects candy making. It's best to make candy when it is dry out, the lower the humidity, the better.
- Margarine does not equal butter. Don't use margarine in candy making when the recipe calls for butter. Margarine has a much higher water content than butter and can be the primary cause of "goop" syndrome!

Hope this helps some!

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I love candy corn as it is, but homemade candy corn is even better than from the store. Another plus is that all of the ingredients are so cheap you are spending probably less than a dollar to make this. I have another recipe for candy corn and although I used all of Alton's measurements and steps, I did allow the sugar mixture to reach 240 degrees before I took it off the stove. The 'dough' was easy to work with and when left over night the candy corn hardened nicely. Great recipe and lots of fun!

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The candy tasted really good and the instructions were complete and easy to follow. I made these over Thanksgiving break with my brother in-law and it was very fun. You can bend a metal coat hanger to hold a regular digital thermometer in the boiling mixture and it will work very well. We also used parchment paper and didn't have any problems with it.

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My son and I had a great time making these. They are easier than you think and very tasty. You won't save money by making your own, but you will impress the neighbors!