HOMEMADE CANDY CORN…WHO KNEW?

I love candy corn. There, I said it and I am not ashamed. For years I thought this tri-color wonder could only be had during that brief but sweet period of about 3 weeks in October before being pushed out by Christmas candy. It is the joy of buying it and getting in the car and making just a small hole in the bag to take in the aroma. Anticipation! I don’t just pop it in my mouth and chew. The timid first bite is just the white tip, then the orange center and last yellow bit…over and over and over… Okay enough about that!

Why couldn’t I have candy corn all year round? Well, now I can. The recipe below is a soft and chewy candy of taffy consistency that is buttery and delicious. Oh- and I also make candy corn the way is should be made -in cobs.

CANDY CORN

INGREDIENTS

1 3/4 cups - Powdered Sugar

1/4 cup - Powdered Milk

1/4 tsp - Salt

3/4 cup- Granulated Sugar

1/2 cup - Corn Syrup

1/4 cup - Unsalted Butter

1/2 tsp - Glycerin (optional)

Yellow Food Coloring (2 to 3 drops)

Orange Food Coloring (2 to 3 drops)

METHOD

1. In the bowl of a food processor, combine powdered, powdered milk, and salt. Pulse 4 or 5 time to turn mixture into fine powder.

2. Combine granulated sugar, corn syrup, butter and glycerin (if using)in a large, heavy bottom sauce pan. Heat on medium heat, stirring gently until sugar dissolves.

3. Attach a candy thermometer, reduce heat to medium and DO NOT STIR until the temperature reaches 240 degrees.

4. Remove from heat. Depending on which method you are using to mix with mixer or by hand.

5. Method A: If you are using a stand mixer, pour hot syrup into mixer bowl and fit with paddle attachment. With the mixer on low, pour in the powdered sugar mixture and mix until paste form. Allow to cool completely before handling.

6. Method B: If you are mixing my hand, use a sturdy silicone spatula to mix. Add the powdered sugar mixture and stir continually until well combined. Allow to cool completely before handling.

   The next steps are for either method.

7. Divide the dough in 3 equal pieces. Add 2 drops of yellow to one piece of dough, knead desired color. Add 2 drops of orange to one piece of dough, working color in the same as the yellow. Leave the third piece of dough white.

8. Spray a cornbread sticks pan lightly with vegetable spray. You can use a paper towel to blot out any excess. Starting with the white dough, press into top of pan. Next orange then yellow at the bottom. When all of the molds are filled, cover with plastic wrap and press the dough down into the mold to for the impression of the corn. Leave in mold for Allow to set for at least an hour but not overnight. Turn out the candy corn sticks onto a parchment lined sheet pan that has been lightly dusted with powdered sugar. Allow to dry overnight uncovered. Store at room temperature in an airtight container for up to a week. If it lasts that long.