Make it at home! This Candy Corn Recipe is easier than you would think, and is a great way to customize your own colors for different holidays or events!
Who says candy-making is only for Christmas or Valentine’s Day? Not me!!
I couldn’t let the 4th of July pass without posting yet another patriotic treat. The first time I looked through this month’s Cookbook of the Month and saw that there was a recipe for a homemade candy corn recipe, I knew I wanted to make a patriotic version! I am a total candy corn addict. I don’t really know why, though, because I don’t necessarily love the taste of it. I guess it’s just the novelty. But I still always end up eating so much that it makes me sick. But still, I wanted to make my own!!
I will gladly report that this doesn’t taste just like the store bought stuff. But that’s a good thing! It’s still super sweet, and it will still make you sick if you eat too much, but it tastes much better than what you can buy. It has a buttery taste to it. I would love experimenting with this for different holidays, and also by adding different extracts or flavorings. This could be a really fun recipe to have around!!
I was afraid at first that this candy corn recipe would be really hard, but it was much easier than I expected. It did take a little bit of time to cut the candy, but that was the only part that took very much time. I do have a couple of notes about the recipe, though:
- Next time, I would sift the confectioners’ sugar and powdered milk together. I had some lumps in my mixture that mostly worked out when I kneaded in the color, but I wasn’t able to get rid of them all.
- The recipe says to make the ropes 1/2-inch each, but I went much smaller than that. I figured if you did 1/2-inch ropes, your final candy would be 1 1/2″, and I didn’t want mine that big.
- Unless you have huge counter tops, I would suggest splitting each color into fourths, and making four separate ropes. That way you won’t run out of room!
- I found that these were easier to cut into pieces after the ropes had set for about 30 minutes to an hour. The candy corn is a little sticky at first, so by waiting, the pieces didn’t stick together as much.
- I sprayed my counter with non-stick cooking spray so that the candy wouldn’t stick. It worked perfectly!
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- 2 1/2 cups confectioners’ sugar
- 1/4 cup dry powdered milk
- 1/4 teaspoon salt
- 1 cup sugar
- 2/3 cup corn syrup
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract
- food coloring
- Combine the confectioners’ sugar, powdered milk and salt in a bowl. Set aside.
- In a large saucepan, combine the sugar, corn syrup and butter. Cook over high heat, stirring constantly, until it boils, then turn the heat down to medium and cook for an additional 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla extract.
- Stir in the milk mixture until completely combined. Let it sit for a few minutes until it is cool enough to handle.
- Divide the mixture into thirds. Add desired food coloring(s). Knead each portion of dough until the color is distributed and the dough is smooth.
- Roll each section of dough into a rope about 1/2-inch thick. Place the 3 ropes side by side and press lightly together. Roll a rolling pin over the top if needed to get the ropes to stick together.
- Use a sharp knife to cut the rope into triangles. Transfer to a baking sheet. Let sit for at least an hour.
recipe source: Field Guide to Candy
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