Candy Corn
Show: Good Eats
Episode: All Hallows Eats
Rate This RecipeRead users' reviews (44)
- Recipe categories: Sugar,
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Total Reviews: 44
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By Hmv2309
Garden Grove, CA
on October 29, 2012
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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!
By jamesthe13th
Phoenix AZ
on October 29, 2012
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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!
By sandiwins_11800526
Saint Helens, OR
on October 28, 2012
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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????
By bcstaff_11619743
Baytown, TX
on October 26, 2012
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Very Tasty, but I need to work faster next time!
By foodie246
on October 26, 2012
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tasted like a million bucks but they didn't look that great. i have no idea how he got the white part so pointy?
By MsMarieB
New Jersey
on October 25, 2012
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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.
By renasaincegal
Warren, PA
on October 24, 2012
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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.
By msille_7554
Randolph, MA
on October 11, 2012
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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.
By jennfurr_355958
Orange, CA
on October 07, 2012
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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.
By KeeblerChef
on September 28, 2012
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Ok. Love Alton, love the recipe. But realized why I think we are having some trouble. The first ingredient is 4.5 ounces of powdered sugar, but it also says that is equivalent to 1 1/4 cups. That is twice as many cups as it is ounces, right? We've been using the cups and it was too thick.