How to Make Candy Corn

Alton Brown shows Food Network Magazine how to make one of his favorite Halloween treats: candy corn.

Photo By: Charles Masters

Photo By: Charles Masters

Photo By: Charles Masters

Photo By: Charles Masters

Photo By: Charles Masters

Photo By: Charles Masters

Photo By: Charles Masters

Photo By: Charles Masters

Kids who ring Alton Brown's doorbell on Halloween don't get the usual fun-sized candy bar. Over the years, the Browns have handed out homemade taffy, candied apples, headless marshmallow bunnies, you name it. But of all of Alton's Halloween creations, nothing tops his candy corn.

Get the Recipe: Candy Corn

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.

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