Candy Corn
Candy Corn from Scratch
Yield: about 80 to 100 pieces
Ingredients:
-4 ½ oz powdered sugar
-1/2 oz nonfat dry milk
-1/4 tsp salt
-3 ½ oz sugar
-2 ½ oz light corn syrup
-1 ¼ oz honey
-2 ½ Tbsps water
-2 Tbsps unsalted butter, at room temp
-1/2 tsp vanilla extract
-2 to 3 drops each yellow and red gel paste food coloring (can be omitted, if desired)
Steps:
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Add the powdered sugar, dry milk, and salt to a food processor. Pulse 4 or 5 times, or until smooth and well combined. Set aside.
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Combine the sugar, corn syrup, honey, and water in a medium to large sized pot. Heat over medium heat, cover, and cook for 4 minutes.
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Add the butter and bring the sugar syrup to 242 degrees Fahrenheit, this should take around 3 minutes. Remove from the heat.
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Mix in the vanilla extract. Mix continuously with a silicone spatula until it is well mixed.
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Pour the mixture onto a half sheet pan lined with a silicone baking mat. Allow the sugar mixture to cool for 20 minutes, or until it is cool enough to handle.
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Split the candy dough into thirds. Add the yellow food coloring to one piece, the orange to one piece, and leave one piece plain. Then cut each color into thirds. *you may want to wear gloves to avoid coloring your hands too*
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Roll each piece into a 22 inch long strand. Lay one strand of each color side by side (yellow, orange, then white) and press them together with your hands. Cut off the uneven ends, then using a bench scraper or ruler, press each piece into a wedge, keeping the yellow section wide and making the white part come to a tip.
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Use a bench scrape, pizza cutter, or knife to cut each wedge into individual candies. Lady pieces on parchment paper until dry, this should take about 2 hours.
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Store leftovers in an airtight container with parchment paper between the layers.