Homemade Candy Corn
Homemade Candy Corn
Ingredients :
1 1/4 c. confectioners' sugar
2 1/2 T. nonfat dry milk
1/8 tsp. kosher salt
1/2 c. granulated sugar
1/3 c. light corn syrup
2 1/2 T. water
2 T. unsalted butter
1/2 tsp. vanilla extract
yellow and red food coloring
cornstarch {for dusting}
Directions :
Sift together confectioner's sugar, dry milk, and salt {sifting helps ensure there are no lumps in the finished candy}. Set aside.
In a 2-quart saucepan over medium heat, combine granulated sugar, corn syrup, and water. Cook for about 3 to 4 minutes until sugar is dissolved. Stir in butter. Insert a candy thermometer and cook, without stirring, until the mixture reaches 240 degrees. {Watch the sugar syrup's temperature closely. Not reaching 240 degrees makes the dough too soft, while going over 240 degrees causes a dry grainy texture.}
Remove from heat and stir in vanilla extract.
Add dry ingredients to the sugar mixture. Stir with a firm silicone or plastic spatula until well combined. Pour mixture onto a parchment-lined jelly roll pan or baking sheet. Allow to stand until cool enough to handle, about 10 minutes.
Divide dough into three equal pieces. Set aside one piece to remain white. Make a well in the center of each remaining piece. Place 5 drops of yellow food coloring in the well of one piece to make yellow dough. In the other, place 7 drops of yellow food coloring and 2 drops of red food coloring to make orange dough. Use your hands or a dough scraper to knead the yellow and orange dough pieces until uniform in color.
To form candy corn, pinch off a small piece from each dough. With your hands, roll each into a rope about 1/4-inch to 1/2-inch thick. Lay the ropes side-by-side to form a strip with yellow on the bottom, orange in the middle, and white on top. Gently press ropes with your fingers so they stick together. Flatten the top of the pressed-together ropes by lightly rolling with a rolling pin, smoothing out the curved edges.
Use a pizza cutter of sharp chef's knife to cut the dough strip into triangles. Alternate cutting angled to the left and then angled to the right as you work down the strip. Repeat rolling ropes and cutting with remaining dough.
Lay cut candy corn on a parchment-lined baking pan in a single layer, separating to prevent sticking. Allow to dry uncovered overnight.
To prevent sticking, once candy corn has dried over night lightly dust with cornstarch and gently rub onto the top surface of the corn with your fingers. Once the top surface is coated, gently toss corn with your fingers to coat all sides. {This will dull the colors but they'll brighten back up as the cornstarch works in.}
Store in an airtight container.
Serve and enjoy!
1 1/4 c. confectioners' sugar
2 1/2 T. nonfat dry milk
1/8 tsp. kosher salt
1/2 c. granulated sugar
1/3 c. light corn syrup
2 1/2 T. water
2 T. unsalted butter
1/2 tsp. vanilla extract
yellow and red food coloring
cornstarch {for dusting}
Sift together confectioner's sugar, dry milk, and salt {sifting helps ensure there are no lumps in the finished candy}. Set aside.
In a 2-quart saucepan over medium heat, combine granulated sugar, corn syrup, and water. Cook for about 3 to 4 minutes until sugar is dissolved. Stir in butter. Insert a candy thermometer and cook, without stirring, until the mixture reaches 240 degrees. {Watch the sugar syrup's temperature closely. Not reaching 240 degrees makes the dough too soft, while going over 240 degrees causes a dry grainy texture.}
Remove from heat and stir in vanilla extract.
Add dry ingredients to the sugar mixture. Stir with a firm silicone or plastic spatula until well combined. Pour mixture onto a parchment-lined jelly roll pan or baking sheet. Allow to stand until cool enough to handle, about 10 minutes.
Divide dough into three equal pieces. Set aside one piece to remain white. Make a well in the center of each remaining piece. Place 5 drops of yellow food coloring in the well of one piece to make yellow dough. In the other, place 7 drops of yellow food coloring and 2 drops of red food coloring to make orange dough. Use your hands or a dough scraper to knead the yellow and orange dough pieces until uniform in color.
To form candy corn, pinch off a small piece from each dough. With your hands, roll each into a rope about 1/4-inch to 1/2-inch thick. Lay the ropes side-by-side to form a strip with yellow on the bottom, orange in the middle, and white on top. Gently press ropes with your fingers so they stick together. Flatten the top of the pressed-together ropes by lightly rolling with a rolling pin, smoothing out the curved edges.
Use a pizza cutter of sharp chef's knife to cut the dough strip into triangles. Alternate cutting angled to the left and then angled to the right as you work down the strip. Repeat rolling ropes and cutting with remaining dough.
Lay cut candy corn on a parchment-lined baking pan in a single layer, separating to prevent sticking. Allow to dry uncovered overnight.
To prevent sticking, once candy corn has dried over night lightly dust with cornstarch and gently rub onto the top surface of the corn with your fingers. Once the top surface is coated, gently toss corn with your fingers to coat all sides. {This will dull the colors but they'll brighten back up as the cornstarch works in.}
Store in an airtight container.
Serve and enjoy!
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