| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 1 hr 5 min |
| Cook: | 5 min |
| Yield: | 80 to 100 pieces |
Ingredients
- 4 1/2 ounces confectioners’ sugar (about 1 1/4 cups)
- 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
- 1/4 teaspoon kosher salt
- 3 1/2 ounces granulated sugar (about 1/2 cup)
- 3 3/4 ounces light corn syrup (about 1/3 cup)
- 2 1/2 tablespoons H20
- 2 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 2 or 3 drops each yellow and orange gel paste food coloring
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 265 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 0 g |
| Sugar | 57 g |
| Protein | 1 g |
| Cholesterol | 13 mg |
| Sodium | 102 mg |
Reviews
Great recipe for my siblings and mom I’m gonna use it again✌
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Start to finish everything was a sticky mess. I did end up with something resembling candy corn, but only because I had to add about 3/4 cups of icing sugar to make it even slightly workable. My kid likes them, but there’s no way I’d try this one again
I guess I had too much of the dry ingredients or not enough liquid because this was never quite “doughy”. I had to re-warm it several times to even be able knead it. It tastes okay, but the pieces are huge. I’ll try it again. It takes more than one time to perfect it.
Mine was a complete fail. Dough was way too soft. Tested thermometer before hand and was spot on. Measured all ingredients on the scale. Maybe needed to be higher than 230 degrees :/
would this work for making the butterfnger candy that calls for melting candy corn and mixing with peanut butter?
instant or non instant milk?
To save time (and germs), how about doing it my way? First, read these directions so that you’ll have an idea for size. You’ll actually want to make more of the orange and less of the white colored dough.
1- Roll the white into little balls; flatten slightly.
2- Roll the yellow into snakes that you wrap around the white balls.
3- Roll the orange into longer snakes and wrap around the yellow sections. It should look like a target.
Mush everything down to the correct height for candy corn. Taking a pizza cutter or flat knife (or rocking knife), cut one entire “target” into wedges and separate them to dry.
You’re welcome!
I don’t quite understand how to get the little candies from the big wedges. Can someone explain?
Perfect recipe. Awesome alternative to real stuff. It is a little gooey, but reminded me of homemade caramels….only tasting more like candy corn! This may have been more to do with the natural food coloring gels I used, but definitely plan to make again next Halloween!