Candy Corn is easier to make than you might think, but more importantly, it’s so good!

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 it should be made -in cobs.

Watch the How-To Video below

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

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

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

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

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

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

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

 The next steps are for either method.

 Divide the dough into 3 equal pieces.  Add 2 drops of yellow to one piece of dough, and knead the 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.

 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 it into the top of the pan. Next orange then yellows at the bottom. When all of the molds are filled, cover them with plastic wrap and press the dough down into the mold to for the impression of the corn. Leave in the 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 drying overnight uncovered. Store at room temperature in an airtight container for up to a week. If it lasts that long.