How to Make Your Own Candy Corn
If Halloween had a signature food, candy corn would be it. This sweet and chewy confection which shows up on grocery store shelves every October disappears just as quickly when the calendar page flips to November. But candy corn...
If Halloween had a signature food, candy corn would be it. This sweet and chewy confection which shows up on grocery store shelves every October disappears just as quickly when the calendar page flips to November.
But candy corn lovers, take heart! You don't have to go without this tricolor treat the other 12 months out of the year. Read on to learn how to make your very own crop of candy corn in five easy steps -- right in time for All Hallows' Eve...or any night of the year.
1. Combine 1 1/2 cups of powered sugar with 6 1/2 tablespoons of nonfat dry milk and 1/4 teaspoons of kosher salt and pulse in your food processor until the mixture is well combined -- approximately five pulses. Set aside for later.
2. In a small pot, combine 1/2 cup of granulated sugar, 1/3 cup of light corn syrup, and 2 1/2 tablespoons of water. Cover and cook for four minutes over medium heat before adding 2 tablespoons of room temperature, unsalted butter. Cook for an additional one to two minutes using a candy thermometer to reach 230 degrees F. Remove the candy syrup from the heat and extract the thermometer.
3. Mix together 1/2 teaspoon of vanilla extract with the dry mixture using a silicon spatula. Line a half sheet pan with a silicone baking mat and pour the combined mixture onto it. Let cool for up to 15 minutes.
4. When it is cool enough to be handled, separate the dough into three equal pieces. Add two drops of yellow gel paste food coloring to the first piece, kneading in the color until it is consistently distributed. Repeat with the second piece of dough using two drops of orange food coloring. (The third piece remains white.) Next, carefully roll all individual dough pieces into 18-inch-long strands. Cut each in half.
5. Roll each piece into a 1/2-inch x 22-inch strand. Select a strand of each color and lay side by side. Using your fingers, press them together before cutting the strand into 4-inch pieces. Lay these strands onto your silicone baking mat in a wedge shaped formation, then use a cheese or butter slicer to separate into individual candy pieces. Repeat until you have used all of the dough, then let dry on parchment paper for at least an hour.
The best part? These can be easily stored for future enjoyment using an airtight container. Just be sure to prevent sticking by separating each layer with a piece of wax paper.
While candy corn of a different color may seem like sacrilege to some, others find plenty of occasion to get creative. Feel free to experiment with different colors and shapes to achieve everything from Valentine's Day delights to Easter basket edibles.
And remember: while anyone can pull off this homemade candy corn recipe, the right tools can significantly ease effort while adding up to foolproof all-treat, no-trick results. To stock up on supplies, visit Cilantro the Cooks Shop to browse our complete collection of kitchenware, bakeware, ovenware, and more for the home chef.