Candy Corn
Yields:
Prep Time:
Cook Time:
Special Equipment:
Ingredients
16 ounces Confectioners' sugar
½ ounces Nonfat dry milk
¼ teaspoon Kosher salt
3¾ ounces Granulated sugar
3¾ ounces Light corn syrup
2 tablespoons H₂O
2 tablespoons Unsalted butter, at room temperature
¼ teaspoon Vanilla extract
2 or 3 drops Yellow and orange gel paste food coloring
Directions
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 mixture to 230°F, 1 to 2 minutes. When the sugar syrup reaches 230°F, 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. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout. Add 2 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. Roll one of the white pieces into a strand that is about ½ inch thick and about 22 inches long. Repeat with a yellow piece and an orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into ¾-inch pieces. Lay the cut strands, one at a time, onto the silicone mat and press each into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper, or pizza cutter to slice the dough into small pieces. Repeat with the remaining dough.
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
