Candy Corn

Posted on August 26, 2017


I’ve tried a lot of recipe’s for Candy Corn – and they all seem slightly off to me.  So here is mine.

  • 1oz ________________ Confection Sugar
  •  12 oz ________________ non-fat Dry Milk
  •  1tsp  ________________ salt (super fine salt)
  • For the Syrup:
  • 312 oz ________________ granulated sugar (or caster sugar)
  • 212 TBSP _______________ water
  • 3 TBSP _________________ unsalted butter
  • 3/4 oz ________________ corn syrup (light corn syrup)
  • 12 tsp  ________________ vanilla extract
  • Food coloring – Orange (or red and yellow) for traditional.  Fancy icing color, candy coloring, or the regular grocery store stuff all work fine.
  • Candy Thermometer (You should calibrate this with boiling water – 212°F at sea level. Mine is always low by 2 degrees.)
  • large pyrex bowl
  • Other bowls for mixing color
  • Sheet pans, covered in wax or parchment paper
  • Silicon heat proof spatula
  • Latex gloves
  • glove liners
  • (possibly new cleaning gloves – depending on how sensitive you are to burning your hands)
  • Sift together Confection Sugar, Dry Milk, and Salt.  Or you can food processor it – but I think sifting works better.
  • Put try ingredients in a medium to large glass bowl (it helps hold heat) – and create a crater in the middle – push the dry ingredients up around the sides of the bowl.
  • In a small sauce pan:
    • Add granulated sugar, water, and corn syrup – heat till it dissolves
    • Add the butter.  Dissolve and stir till it starts to bubble.
    • Put the candy thermometer in.
    • Keep a close eye on it.
  • Put your hand protection on – gloves and liners
  • Cook the syrup mixture till it reaches 235°F
  • Immediately add vanilla and  pull from heat.
  • Pour quickly in to the try ingredients.
  • Using the spatula mix the dry into they syrup.
  • Keep mixing till a dough starts to form.  Use your hands if you can stand it.
  • Don’t worry if not all of the dry can mix in if it starts getting to stiff.
  • Divide into thirds – into new clean bowls (2 actually – I leave the white part in the original bowl)
  • Cover the bowls you’re not currently working with with plates or lids to keep it warm.
  • Do the yellow first – add a few drops at a time while kneading it in till you’re happy with the color.  Cover the bowl.
  • Next do the orange – usually 3 drops yellow to 1 drop red.
  • Go back to the yellow – and pull pieces off and roll into snakes, and lay them out on the sheet pans
  • Do all the yellow.
  • Then do all the orange – pressing the orange snakes up against the yellow.  Make the orange snakes/ropes slightly smaller than the yellow.
  • Change the latex gloves or wipe off any food coloring so that the white stays white.
  • Make the white snakes, and press against the yellow-orange ones.
  • You’ll now have long ropes of candy corn.
  • Let it sit for a few minutes.
  • Then get a cutting board and chef’s knife (or whatever you want to use to cut it)
  • Cut them into triangles, I usually alternate the angle.
  • Lay out the pieces on the sheet pans, and let air dry for a couple hours.
  • Seal in bags.  Or just eat it all yourself and don’t tell anyone you even made them.
  • You don’t have to make them look like candy corn – try vampire teeth (white and blood red) – or for your extra weird friends – eyeballs.
Posted in: Cake, dairy free, Recipe