Candy Corn

Total Time:
1 hr 10 min
Prep:
1 hr 5 min
Cook:
5 min

Yield:
80 to 100 pieces
Level:
Intermediate

Ingredients
  • 4 1/2 ounces confectioners' sugar (about 1 1/4 cups)
  • 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
  • 1/4 teaspoon kosher salt
  • 3 1/2 ounces granulated sugar (about 1/2 cup)
  • 3 3/4 ounces light corn syrup (about 1/3 cup)
  • 2 1/2 tablespoons H20
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 or 3 drops each yellow and orange gel paste food coloring
Directions

Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.

Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.

Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.

Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 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 and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.

Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.

Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.

Photograph by Brett Kurzweil


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    This recipe is featured in:

    Halloween